Do baby potatoes need to be boiled before roasting?

No, baby potatoes don't need to be boiled before roasting. Boiling first can make them waterlogged and prevents proper crisping. The key is to cut them in half so they cook through in the oven while developing that golden brown crust.

Why aren't my roasted potatoes getting crispy?

If your roasted potatoes aren't getting crispy, the most common culprits are: not drying the potatoes thoroughly before roasting (moisture prevents browning), overcrowding the baking sheet (potatoes need space to roast, not steam), using too low a temperature (425°F is ideal).

Are new potatoes and baby potatoes the same thing?

Yes, new potatoes and baby potatoes are essentially the same thing. Both refer to young potatoes that are harvested early in the season before they reach full maturity. They have thin, tender skins that don't need peeling and a naturally sweet, creamy texture. You might also see them labeled as mini potatoes, creamers, or petite potatoes depending on the grocery store.

Can I roast potatoes ahead of time?

Yes, you can roast potatoes ahead of time, though they're definitely best served fresh from the oven. If you need to prep ahead, roast them completely, let them cool, and store in an airtight container in the refrigerator for up to 4 days. Reheat them in a 400°F oven for 10 minutes. They won't be quite as crispy as freshly roasted, but they'll still be delicious.

Crispy Roasted Mini Potatoes

Name: Crispy Roasted Mini Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Potatoes
Ingredients: 1 1/2 pounds mini potatoes; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 3/4 teaspoon kosher salt; 1 tablespoon chopped chives

Crispy Roasted Mini Potatoes

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4.8 from 4 reviews

These roasted mini potatoes come out perfectly crispy on the outside and creamy on the inside. A simple, flavor-packed side dish that works with any meal.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Side dish
Method: Roasted
Cuisine: Potatoes
Diet: Vegan

Ingredients

Scale

1 1/2 pounds mini potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1 tablespoon chopped chives

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Instructions

Preheat the oven to 425 degrees Fahrenheit.
Wash the potatoes and pat them dry. Slice them in half.
In a large bowl, stir together the potatoes, olive oil, garlic powder, smoked paprika, and kosher salt.
Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces.
Remove the potatoes from the oven and toss with the chives. You can also spritz with lemon wedges for a pop of tangy flavor.

Notes

Don’t skip drying: Wet potatoes won’t crisp properly.
Cut side down is crucial: This creates the crispy, caramelized surface.
Spacing matters: Don’t overcrowd the pan. Use two baking sheets if needed.
Fresh herbs: Add herbs at the end. Fresh rosemary, thyme, dill, or parsley all work wonderfully.
Make it cheesy: Sprinkle grated parmesan cheese over the potatoes halfway through roasting for a cheesy variation.
Storage and reheating notes: Store refrigerated up to 4 days. For reheating instructions, see the “Storage & Reheating” section above.

Find it online: https://www.acouplecooks.com/roasted-mini-potatoes/