Garlic Butter Parmesan Mini Potatoes
This Post May Contain Affiliate Links. Please Read My Disclosure
Mini (peewee) potatoes have recently become a star in the produce department. If you’ve wondered how to prepare them, my Garlic Butter Parmesan Mini Potatoes are it! Roasted with olive oil, then tossed with butter and garlic and sprinkled with nutty Parmesan cheese, these one-bite wonders will earn a permanent spot in your weeknight rotation and your holiday table!
“These potatoes are delicious!”
Why This Recipe is a Keeper!
This recipe for roasted mini potatoes is simple, but restaurant-level delicious! Tossed with olive oil, then roasted, the skins get crispy while the inside turns tender and creamy. A final toss with melted butter, fresh garlic, and nutty Parmesan cheese takes them over the top.
This mini potatoes recipe is:
- Quick and fuss-free! Minimal prep, no peeling, and they roast quickly because of their size.
- Made with simple ingredients for a big pay-off! Garlic, melted butter, and nutty Parmesan come together and wrap each bite, making these mini potatoes downright irresistible. You probably have all the ingredients on hand right now!
- Versatile! Pairs effortlessly with chicken, steak, seafood, or pork for a weeknight dinner upgrade, entertaining, or an elegant holiday spread.
- Make ahead and meal-prep friendly!
Serve these oven-baked mini potatoes straight from the baking dish and watch them disappear! However you pair them, they’re the kind of no-fuss, restaurant-worthy side you’ll make again and again!
How to cook mini potatoes:
Recipe Ingredients:
Here’s everything you’ll need to make this oven-baked mini potato recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Mini Potatoes: The names for these tiny little spuds vary. They’re referred to as mini, mini-petite, or peewee, and are smaller than what are commonly called baby or new potatoes. If you’re a Kroger shopper, they’re packaged as Spudlings. Look for these little gems near all the other potatoes in the produce department.
- Olive Oil: I like to use extra-virgin olive oil because it’s in line with the Italian flair of this mini potatoes recipe. However, use any oil you prefer.
- Butter: Use salted or unsalted butter. If using salted, you may not need to add more salt after roasting.
- Parmesan Cheese: To make this recipe vegetarian, use an animal-rennet-free or Parmesan cheese. Grated Romano, Asiago, or Manchego cheese can also be used.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat the oven to 425 degrees.
- Place the mini (peewee) potatoes in a baking dish large enough to hold them in 1 layer or 1 1/2 layers. Drizzle with the olive oil and sprinkle with salt and black pepper to taste. Toss or stir so all the potatoes are coated with olive oil, salt and black pepper.
- Place in the oven and bake for 20 minutes. Stir the potatoes. Return the potatoes to the oven and bake for another 20 to 25 minutes. Stir again and check doneness by piercing the largest potatoes with the tip of a paring knife. Place back in the oven if they need more time, then check again.
- When you can easily pierce the largest potatoes with the tip of a paring knife, add the butter and garlic and stir.
- Return to the oven for 1 to 2 more minutes to melt the butter and cook the garlic. Taste and add more salt and black pepper to taste.
- Sprinkle with the Parmesan cheese …
- … and the parsley and serve immediately.
- Done and ready to serve! Serve these oven-baked mini potatoes right out of the baking dish and watch everyone light up!
Chef Tips and Tricks:
- Mini potatoes roast more evenly when they’re all roughly the same size. If some are noticeably larger, cut them in half so everything cooks at the same pace.
- I like to roast these mini potatoes in a shallow baking dish rather than on a sheet pan because it makes tossing them with garlic, butter, and Parmesan so much easier, and you can serve them out of the baking dish.
- Season in layers. Salt the potatoes before roasting, then adjust again after tossing them with the garlic, butter and Parmesan.
- Finely grated Parmesan adheres better than shredded, giving you an even coating in every bite.
Recipe FAQs:
It will take twice as long to roast them whole, so cut them in half (or quarters, if needed) to keep the roasting time consistent. You may need to add a few extra minutes in the oven. If you want the cut side to get crispy, you’ll need to use a sheet pan. Melt the butter in a small saucepan and add the garlic. When the potatoes are done, pour the garlic butter over them, sprinkle with Parmesan, transfer to a serving bowl, and garnish with parsley.
Yes, to a point. Roast them until they are just tender and can be easily pierced with the tip of a paring knife. A little resistance is okay. Cool and refrigerate. When ready to serve, place them back in the oven at 425 degrees for 20 to 25 minutes to heat through, then toss with the butter, garlic and Parmesan cheese.
Serve with:
More great potato recipes you’ll love!
- Moroccan Potato Tagine
- Au Gratin Potatoes for Two
- Roasted Potato Wedges
- Garlic Herb Muffin Pan Potato Galette Recipe
Get all my potato side dish recipes at Potato Side Dish Recipes – From A Chef’s Kitchen.
Garlic Butter Parmesan Mini Potatoes
Ingredients
- 2 pounds mini (peewee) potatoes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3-4 tablespoons butter, salted or unsalted, cut into 3-4 pieces
- 3 cloves garlic, minced
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat oven to 425 degrees.
- Place the mini (peewee) potatoes in a baking dish large enough to hold them in 1 layer or 1 1/2 layers.
- Drizzle with the olive oil and sprinkle with salt and black pepper to taste. Toss or stir so all the potatoes are coated with olive oil, salt and black pepper.
- Place in the oven and bake for 20 minutes. Stir the potatoes.
- Return the potatoes to the oven and bake for another 20-25 minutes.
- Stir again and check doneness by piercing the largest potatoes with the tip of a paring knife. Place back in the oven if they need more time, then check again.
- When you can easily pierce the largest potatoes with the tip of a paring knife, add the butter and garlic and stir.
- Return to the oven for 1-2 more minutes to melt the butter and cook the garlic.
- Taste and add more salt and black pepper to taste.
- Sprinkle with the Parmesan cheese and parsley and serve immediately.
Notes
- I used extra-virgin olive oil, but you can use any oil you prefer.
- To make this recipe vegetarian, use an animal-rennet-free or Parmesan cheese. Grated Romano, Asiago, or Manchego cheese can also be used.
- If some of the potatoes are noticeably larger, cut them in half so all the potatoes roast evenly.
- Use a shallow baking dish which makes tossing with the garlic–butter–Parmesan mixture easier, and you can serve straight from the dish.
- Salt before roasting, then adjust again after adding the garlic, butter, and Parmesan.
- Finely grate the Parmesan. It melts and sticks more evenly than shredded.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Such a simple, yet beyond delicious side dish. Potatoes are always a hit, but these were so darn good!
Hi, Jessica, Thanks so very much and so happy you enjoyed! Appreciate you giving the recipe a try and for taking the time to come back and comment and rate.
These potatoes are delicious!
Hi, Marie, Thanks so much, and happy you enjoyed! I always hold my breath for that first review, so thank you for trying it and for taking the time to come back and comment and rate.