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Mini Baked Potatoes

Mini baked potatoes roast in the oven until their skins are crisp and a knife slides easily into the centers. A simple toss with olive oil, kosher salt, and black pepper gives these bite-size potatoes a savory finish.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb baby potatoes 1 to 1 1/2 inches wide
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Scrub the potatoes and dry them thoroughly.
  3. Toss the potatoes with the olive oil, kosher salt, and black pepper.
  4. Arrange the potatoes in a single layer on a rimmed baking sheet.
  5. Bake for 35 to 45 minutes, turning them halfway through, until the skins are crisp and a knife slides easily into the centers.

Notes

For crisp skins, dry the potatoes thoroughly before tossing them with oil. Refrigerate leftovers for up to 4 days; freezing is not recommended because the texture softens. This recipe is naturally vegan and gluten-free.