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Mini Baked Potatoes

Mini baked potatoes roast on a sheet pan at 425°F until their skins are browned and crisp. A quick turn halfway through helps them cook evenly, and they’re ready when a knife slides easily into the largest potato.
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Prep Time 10 minutes
Cook Time 45 minutes
resting 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 161
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Rinse the potatoes.
  4. Dry the potatoes thoroughly.
  5. Toss the potatoes with the olive oil, kosher salt, and black pepper.
  6. Spread the potatoes in a single layer on the baking sheet.
  7. Bake for 35–45 minutes, turning once halfway through, until a knife slides easily into the largest potato and the skins are browned and crisp.
  8. Let the potatoes rest for 5 minutes before serving.

Notes

For crisp skins, dry the potatoes thoroughly before tossing them with oil. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the potatoes may become mealy. For a lower-sodium option, reduce the kosher salt to taste.