I have to admit, I’ve always been a fan of potatoes, but these mini baked potatoes really stole my heart. The first time I made Mini Baked Potatoes Recipe, I had some leftover baby potatoes in the fridge and decided to roast them simply with olive oil, garlic, and seasoning. The result was crispy on the outside, soft on the inside, and absolutely irresistible.
Topping them with a little butter, sour cream, and fresh chives took them to the next level. They’re perfect as a side dish, appetizer, or even a snack. You can also enjoy similar crispy potato salad recipe for another tasty potato-based dish.
Ingredients
Here’s what you’ll need to make the perfect mini baked potatoes:
- 8–10 Dutch yellow baby potatoes (or any small potato) – I like yellow potatoes for their creamy texture.
- Olive oil – Helps crisp the skin and adds a subtle richness.
- Sea salt and freshly cracked black pepper, to taste – For seasoning that enhances natural potato flavors.
- Garlic powder, to taste – Adds a gentle, savory aroma without overpowering.
- Butter – A small knob melts into the warm potato for extra richness.
- Sour cream – Provides a cool, tangy contrast to the roasted potatoes.
- Fresh chives, chopped – Gives a fresh, mild onion flavor and a pop of color.
Note: Several servings – this quantity is perfect for 4 people.
Variations
You can easily tweak this recipe to suit your taste or dietary preferences:
- Use vegan butter and dairy-free sour cream for a dairy-free version.
- Add smoked paprika or chili flakes for a spicier twist.
- Swap chives for parsley or green onions if preferred.
- Sprinkle shredded cheese on top for a cheesy upgrade. You can also pair these potatoes with a light baked chicken tzatziki with rice recipe for a complete meal.
Cooking Time
Here’s a quick glance at the time you’ll need:
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- Total Time: 30 minutes
Equipment You Need
- Baking dish or baking sheet – To roast the potatoes evenly in the oven.
- Olive oil cooking spray – Prevents sticking and ensures a light coating of oil.
- Knife – To make a slit in the potatoes before adding toppings.
- Spoon – For spreading butter and sour cream on each potato.
How to Make Mini Baked Potatoes Recipe
Preheat and Prepare
Start by preheating your oven to 400°F (200°C). I like to lightly coat my baking dish with olive oil cooking spray to make sure the potatoes don’t stick. This step is simple but makes cleanup so much easier.
Season the Potatoes
Place the potatoes in your prepared baking dish and drizzle with olive oil. Sprinkle sea salt, freshly cracked black pepper, and garlic powder over them. I usually toss them gently with my hands to make sure each potato is evenly coated.
Roast to Perfection
Roast the potatoes in the oven for 20–25 minutes, or until they are fork-tender. I always check by poking a potato with a fork; if it slides in easily, they’re ready. The skins should be slightly crisp while the insides stay soft.
Add Toppings
Remove the potatoes from the oven and let them cool for a few minutes. Make a slit across the top of each potato and gently pinch the ends toward the middle. I like to add a small knob of butter, a dollop of sour cream, and a sprinkle of fresh chives for a beautiful, flavorful finish.
Serve Immediately
Serve your mini baked potatoes while they’re still warm. I find that they taste best fresh from the oven with melted butter and sour cream, but they can be adapted to hold toppings like cheese, bacon bits, or even a dollop of guacamole.
Additional Tips for Making this Recipe Better
I’ve made this recipe several times, and here are a few things I’ve learned:
- I always use baby potatoes that are roughly the same size for even cooking.
- Don’t skip tossing them in olive oil – it makes a huge difference in texture.
- Try letting them sit for a couple of minutes after roasting; the flavors settle and intensify.
- Freshly chopped chives taste much better than dried ones, so I always chop mine just before serving.
How to Serve Mini Baked Potatoes Recipe
Mini baked potatoes are incredibly versatile. I often serve them as a side to roasted meats or grilled vegetables. You can also make them the star of a party platter by topping each with a variety of ingredients like:
- A sprinkle of grated cheese or crumbled feta.
- Crispy bacon bits or caramelized onions.
- A touch of sriracha or hot sauce for a spicy kick.
For presentation, I like arranging them on a wooden board and garnishing with extra chives. It makes even a simple snack look fancy.
Nutritional Information
Here’s a quick overview of what you get in one serving:
- Calories: ~150 per potato (with toppings) – A small but satisfying portion.
- Protein: 2g – Mostly from the potatoes and butter.
- Carbohydrates: 25g – The main energy source from the potatoes.
- Fat: 5g – From olive oil, butter, and sour cream.
Make Ahead and Storage
Storing
You can store leftover mini baked potatoes in an airtight container in the fridge for up to 3 days. I usually recommend keeping the toppings separate and adding them just before serving.
Freezing
If you want to freeze them, roast the potatoes, cool completely, and then place them in a freezer-safe container. They’ll keep for up to 2 months. Reheat them in the oven to maintain their crisp skin.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes until warm. I find the oven works better than the microwave because it keeps the skins crispy.
Why You’ll Love This Recipe
There are so many reasons this mini baked potato recipe has become a favorite in my kitchen:
- Quick and Easy: Takes just 30 minutes from start to finish, perfect for busy weeknights.
- Versatile: Works as a side, appetizer, or snack.
- Customizable: You can change toppings to suit your taste or dietary needs.
- Kid-Friendly: Everyone loves a bite-sized potato they can pick up and eat.
- Deliciously Flavorful: Simple seasoning brings out the natural sweetness and creaminess of the potatoes.
These mini baked potatoes are more than just a side dish—they’re a crowd-pleaser, easy to make, and endlessly adaptable to your favorite flavors. I always get compliments whenever I bring them to a family dinner or a casual get-together.
Mini Baked Potatoes Recipe
Ingredients
Method
- Start by preheating your oven to 400°F (200°C). I like to lightly coat my baking dish with olive oil cooking spray to make sure the potatoes don’t stick. This step is simple but makes cleanup so much easier.
- Place the potatoes in your prepared baking dish and drizzle with olive oil. Sprinkle sea salt, freshly cracked black pepper, and garlic powder over them. I usually toss them gently with my hands to make sure each potato is evenly coated.
- Roast the potatoes in the oven for 20–25 minutes, or until they are fork-tender. I always check by poking a potato with a fork; if it slides in easily, they’re ready. The skins should be slightly crisp while the insides stay soft.
- Remove the potatoes from the oven and let them cool for a few minutes. Make a slit across the top of each potato and gently pinch the ends toward the middle. I like to add a small knob of butter, a dollop of sour cream, and a sprinkle of fresh chives for a beautiful, flavorful finish.
- Serve your mini baked potatoes while they’re still warm. I find that they taste best fresh from the oven with melted butter and sour cream, but they can be adapted to hold toppings like cheese, bacon bits, or even a dollop of guacamole.
Notes
- I always use baby potatoes that are roughly the same size for even cooking.
- Don’t skip tossing them in olive oil – it makes a huge difference in texture.
- Try letting them sit for a couple of minutes after roasting; the flavors settle and intensify.
- Freshly chopped chives taste much better than dried ones, so I always chop mine just before serving.