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Mini Baked Potatoes

Mini baked potatoes roast on a rimmed baking sheet at 425°F until their skins are crisp and a fork easily pierces the centers. Turning them halfway through helps them brown evenly.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 107
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb baby potatoes scrubbed and dried
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Toss the potatoes with the olive oil, kosher salt, and black pepper on a rimmed baking sheet.
  3. Spread the potatoes in a single layer.
  4. Bake for 30 to 40 minutes, turning the potatoes halfway through, until a fork easily pierces the centers.

Notes

For even browning, spread the potatoes in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freezing is not recommended. Avocado oil can replace the olive oil if preferred.