Roasted Mini Potatoes

These roasted mini potatoes with shallots and garlic may be small, but they’re bursting with flavor. Golden and crispy on the outside with a creamy, soft center, making them a delicious, easy side dish that pairs with most proteins.

I stumbled upon these Honey Gold Nibbles–the world’s smallest potatoes at my grocery store recently, and I had to get them. Being from Idaho, I love all types of potatoes, especially teeny, tiny, mini, baby potatoes! I kept it simple by seasoning them with my homemade Lawry’s seasoning salt and roasting them with shallots and garlic until golden brown & creamy inside. My daughter said they taste like mashed potato bites because they are so creamy, and the rest of us agreed! This tiny baby potato recipe was easy to make, we all loved them, and thought they paired nicely with flank steak, roasted tomatoes, and dinner rolls.

Roasted Mini Potatoes

Ingredients:

• 1 lb. mini, tiny, baby potatoes
• 1½ tbsp olive oil
• Homemade Lawry’s seasoning salt, to taste
• A pinch of crushed red pepper flakes, to taste
• Freshly cracked black pepper, to taste
• 1 shallot, chopped
• 1 clove of garlic, finely minced

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated

How to Make Roasted Mini Potatoes:

Preheat the oven to 400 degrees.

On a small baking sheet, toss the mini, tiny, baby potatoes with olive oil until evenly coated. Season with seasoning salt, crushed red pepper flakes, and freshly cracked black pepper to taste. Toss to coat evenly.

Place in the oven to roast for 15 minutes.

Remove from the oven and add the shallots, tossing to mix everything well. Spread it out in an even layer and return to the oven for 5-7 minutes, or until the potatoes are tender and the shallots are soft & golden.

Remove from the oven and add the minced garlic, tossing to mix everything well. Spread it out in an even layer and return to the oven for 1-2 minutes.

Remove and top with fresh parsley.

Serve immediately with freshly grated Parmesan on the side. Enjoy.