Mini Baked Potatoes Simple Appetizer Recipe
Crispy, golden mini potatoes roasted to perfection, ready for dipping or loading with your favorite toppings. This easy appetizer is a guaranteed crowd-pleaser, perfect for parties or a simple snack. Minimal prep and hands-off cooking make it a stress-free addition to any gathering.
- Prep Time: 10min
- Cook Time: 35min
- Total Time: 45min
- Yield: 6 servings 1x
- Category: snack
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 pounds mini potatoes (Baby Dutch Yellow, Baby Red, or Fingerlings)
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika
- For Toppings (optional): 1 cup sour cream, 1 cup shredded cheddar cheese, 6 slices cooked crumbled bacon, 1/4 cup chopped fresh chives
Instructions
- Preheat oven to 425°F (220°C). Wash and thoroughly dry the mini potatoes.
- In a large bowl, combine potatoes, oil, salt, pepper, garlic powder, and smoked paprika. Toss until evenly coated.
- Spread potatoes in a single layer on a large rimmed baking sheet. Do not overcrowd.
- Roast for 25-35 minutes, shaking the pan halfway through, until skins are golden brown and crisp and a fork pierces easily.
- Transfer to a serving platter. Serve whole or gently smash with a fork to create crevices for toppings. Set out optional toppings for a build-your-own bar.
Notes
For extra crispiness, ensure potatoes are completely dry before seasoning. Do not overcrowd the baking sheet. Leftovers can be refrigerated for up to 3 days and recrisped in a 400°F oven. For an air fryer method, cook at 400°F for 15-20 minutes, shaking halfway.
Nutrition
- Serving Size: 6
- Calories: 120
- Sugar: 1
- Sodium: 400
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 3
- Cholesterol: 0