Mini Red Potatoes Recipe: A Simple, Flavor‑Packed Side

Mini red potatoes are the perfect bite‑size vegetable for a quick roasted side. Their thin skins hold a buttery texture, and they caramelize beautifully when cooked at high heat. This super easy, 3‑ingredient side dish is one of my all‑time favorite ways to bring a pop of color and flavor to any meal.

Why Choose Mini Red Potatoes?

These potatoes are smaller than standard red potatoes, which means they cook faster and stay firm without becoming mushy. Their natural sweetness makes them a great canvas for garlic, herbs, or a splash of lemon. Because the skins are thin, there’s no need to peel—just wash, toss, and roast.

Ingredients (Serves 4)

Note: The core recipe uses only three ingredients—potatoes, oil, and salt. The garlic and herbs are optional add‑ins that echo Ina’s “Garlic Roasted” style.

Equipment Needed

  1. Baking sheet (preferably rimmed)
  2. Large mixing bowl
  3. Silicone spatula or tongs

Step‑by‑Step Instructions

  1. Preheat the oven. Set the temperature to 425°F (220°C). A hot oven creates the crispy edges that make these potatoes “perfectly roasted.”
  2. Season the potatoes. In a large bowl, combine the halved potatoes, olive oil, sea salt, and black pepper. If you’re using garlic, add the minced cloves now. Toss until every piece is evenly coated.
  3. Arrange on the sheet. Spread the potatoes in a single layer on the prepared baking sheet. Overcrowding will steam the potatoes instead of roasting them.
  4. Roast. Place the sheet in the preheated oven and roast for 20 minutes. After the first 20 minutes, use a spatula to flip each piece so the cut side gets a chance to brown.
  5. Finish cooking. Continue roasting for another 15‑20 minutes, or until the potatoes are golden brown and a fork slides easily into the center