Easy Roasted Mini Potatoes
Potatoes are a timeless addition to any celebratory meal, especially around the holidays. When you're hosting a smaller gathering or want a quick and effortless side dish, these easy roasted mini potatoes are a perfect choice. With just a handful of ingredients, they’re simple yet elegant—a side that pairs well with almost any meal. And the best part? You don’t have to save them just for the holidays!
In this recipe, the smaller baby Yukon Golds are better than larger. Simply slice them in half, after washing. Pre-boiling them for a few minutes ensures they get nice a crispy in the oven, yet are cooked through.
Grate the parmesan cheese. We find that the Costco version of parmesan is as good as more expensive versions.
Chop up fresh parsley to toss with the potatoes and leave a bit for garnish.
After the potatoes finish boiling, drain and place in a dish large enough for the potatoes to lay flat. Melt the butter and pour over the parmesan cheese. Stir together.
Next, put the parsley into the butter mixture.
Pour the butter and cheese mixture over the potatoes.
Top with a good amount of salt and pepper. Sprinkle a bit of paprika for color. Sprinkle a but more parmesan cheese on top. Place in the pre-heated oven for about 15 minutes.
The potatoes should be crispy on the outside, with the cheese fully melted. Ideally they will be soft on the inside, fully cooked, thanks to the pre-boiling.
Top with a bit more parsley if desired. Either serve directly from the baking dish or transfer to a serving bowl.
This is a great recipe for a smaller group but could be easily doubled. If there are leftovers, reheat for just a few minutes in the air fryer. This will warm and crisp the potatoes right up.
Easy Roasted Mini Potatoes
Ingredients
- 15 small Yukon gold potatoes, cut in half
- 1/4 cup unsalted butter, melted
- 1/2 cup + 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon fresh parsley, chopped (plus more for garnish)
- Salt and White Pepper to taste
- 1/2/ teaspoon Paprika
Instructions
- In a saucepan with just enough water to cover, boil the potatoes for 10 minutes. Drain.
- In a small bowl, mix the melted butter, Parmesan cheese and parsley.
- Place the potatoes in a dish large enough to let the potatoes all lay flat. Pour the butter/parm mixture over the potatoes. Toss then lay flat evenly across the bowl.
- Sprinkle with the desired amount of salt, white pepper and paprika. Sprinkle with a bit more Parmesan cheese.
- Bake for 15-20 minutes at 375 degrees until the potatoes are crispy and the cheese fully melted. Enjoy!
This potato dish offers layers of thinly sliced potatoes bathed in creamy goodness, delicately baked to perfection with rich Gruyère cheese