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Mini Baked Potatoes Recipe
Ben Carraoli

Mini Baked Potatoes Recipe

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 them, 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.
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Prep Time 5 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.