Mini Baked Potatoes

How cute are these little mini baked potatoes? I had a few baby potatoes I needed to use up so I decided to roast them in a bit of olive oil, sea salt, freshly cracked pepper, and garlic powder. I topped them with a bit of sour cream and fresh chives right before serving. They were the perfect bite-sized baked potato and a big hit with my family. These potatoes paired perfectly with the Soy Garlic Flank Steak but, I also think they would make excellent appetizers.

Mini Baked Potatoes:

Ingredients:

• 8-10 Dutch yellow baby potatoes (or any small potato)
• Olive oil
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Sour cream
• Fresh chives, chopped

How to Make Mini Baked Potatoes

Preheat the oven to 400 degrees. Coat a baking dish with olive oil cooking spray.

Place the potatoes into the baking dish and drizzle with olive oil then season with sea salt, freshly cracked pepper, and garlic powder, to taste then toss to coat evenly. Place into the oven and roast for 20-25 minutes, or until fork-tender. Remove from the oven and let them cool for a few minutes.

Slit across the top then gently pinch each end of the potato towards the middle. Spoon a bit of sour cream on top followed by a sprinkling of chives. Serve immediately. Enjoy.

Mini Baked Potatoes

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Course: Appetizer, Side Dish, Sides

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Dish or Baking Sheet

Ingredients

• 8-10 Dutch yellow baby potatoes or any small potato
• Olive oil
• Sea salt and freshly cracked pepper to taste
• Garlic powder to taste

Serving:

• Sour cream
• Fresh chives chopped

Instructions

• Preheat the oven to 400 degrees. Coat a baking dish with olive oil cooking spray.
• Place the potatoes into the baking dish and drizzle with olive oil then season with sea salt, freshly cracked pepper, and garlic powder, to taste then toss to coat evenly.
• Place into the oven and roast for 20-25 minutes, or until fork-tender. Remove from the oven and let them cool for a few minutes.
• Slit across the top then gently pinch each end of the potato towards the middle. Spoon a bit of sour cream on top followed by a sprinkling of chives. Serve immediately. Enjoy.

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