Mini Baked Potatoes make the most fun finger food—cute, flavorful, and perfect for serving as a party appetizer, a side dish, or at a game day gathering!
Crispy Oven Roasted Baby Potatoes
Our easy Mini Baked Potatoes recipe is so simple: season the spuds with some salt and olive oil, roast them in the oven, then split them down the center so you can load them with any topping you love.
Get ready for the cutest roasted baby potatoes recipe with the crispiest, golden skin. Stuff them with sour cream, chives, or your favorite loaded potato fillings and you’ve got the ultimate crowd-pleasing casual appetizer that looks fancy enough for the holidays.
Did you know that baked mini potatoes contain vitamins C and B6, iron, protein, and more potassium than a banana? Move over large loaded potatoes because baked potato snacks are the new bite-sized sensation!
Mini Baked Potatoes Ingredients
- Bite-size baby potatoes: I love using the Honey Gold 2-Bite variety of baby potatoes because they have a buttery sweet flavor and delicate skin. Feel free to substitute small Yukon gold potatoes or small red “new” potatoes.
- Extra virgin olive oil: Coats the roasted mini potatoes for crispness and helps the seasoning stick.
- Coarse sea salt: Provides a satisfying crunch on the skin.
- Sour cream: Adds a cool, creamy contrast to the warm, crispy potatoes. Lighten them up with fat-free sour cream, or use plain Greek yogurt as a healthier option. For a vegan version, use a non-dairy creamy condiment.
- Fresh chives: Brings a pop of color and a mild onion-like flavor. Feel free to garnish your potatoes with your favorite fresh herbs if you prefer. Fresh parsley, chopped green onions, thyme sprigs will all work well.
See the recipe card for full information on ingredients and quantities.
How to Make Mini Baked Potatoes
- Prepare The Potatoes: Grease the outside of each baby potato with olive oil and place it on the prepared baking pan. Sprinkle both sides of the potatoes with sea salt.
- Bake: Bake at 400 degrees Fahrenheit for 25 minutes until fork tender.
- Cool And Cut: Rest on the baking sheet for a few minutes then split each potato down the center, without cutting in half.
- Serve: Add a dollop of sour cream and sprinkle with chopped chives. Serve while hot. Enjoy!
Serving Suggestions
Serve your oven-baked mini potatoes as bite-sized baked potato appetizers, or prepare them as a gluten-free side dish with dinner.
These make the perfect finger food for tailgates, game days, or casual parties and make a delicious pair with chicken, burgers, steak, and other meaty meals.
Tips & Variations
- Mini-Loaded Potatoes With Different Toppings: To turn this baby baked potato recipe into mini-loaded baked potatoes, stuff them with shredded cheddar cheese, cooked bacon bits, or any of your favorite toppings. For inspiration, check out my Loaded Mashed Potatoes, Instant Pot Loaded Baked Potato Soup, and Loaded Tater Tots.
- Make Twice Baked Mini Potatoes: Bake your baby potatoes with a twist. When feeding a crowd, it’s fun to turn our twice baked potatoes recipe into a mini twice baked potatoes appetizer.
- Season Your Spuds: Sprinkle garlic powder, pepper, onion powder, smoked paprika, rosemary, or any seasoning you prefer before baking for extra flavor.
- Create The Crisp: You can make mini potatoes in the air fryer at 400 degrees for about 20 minutes. Shake the basket halfway through to ensure they cook evenly and get nice and crispy.
Proper Storage
- To Store: Baby baked potatoes can be stored in the refrigerator in an airtight container for 2-3 days.
More Potato Recipes
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Mini Baked Potatoes
Ingredients
- 24 ounces bite-size baby potatoes I used the Honey Gold 2-Bite variety, washed and dried
- 2 tablespoons extra virgin olive oil
- 1 tablespoons coarse sea salt
- ⅓ cup sour cream
- 2 tablespoons fresh chopped chives
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper, or heavy duty aluminum foil, lightly sprayed with nonstick cooking spray.
- Using your hands, a pastry brush or a paper towel dipped in the extra virgin olive oil, grease the outside of each baby potato and place on the prepared baking sheet.24 ounces bite-size baby potatoes, 2 tablespoons extra virgin olive oil
- Sprinkle both sides of the potatoes with sea salt, and bake for 25 minutes until fork tender.1 tablespoons coarse sea salt
- Remove the potatoes from the oven and let rest on the baking sheet for just a few minutes before carefully splitting down the center of the potatoes. (Keep in mind that you are only wanting to slice, not cut in half)
- Dollop about 1 teaspoon of the sour cream on top of the center of the potatoes and sprinkle with the chopped chives. Serve while hot.⅓ cup sour cream, 2 tablespoons fresh chopped chives
Jenn’s Notes
- To Store: Baby baked potatoes can be stored in the fridge in an airtight container for 2-3 days. I recommend waiting to make them mini stuffed potatoes until just before serving.
- To turn this baby baked potato recipe into mini loaded baked potatoes, stuff them with shredded cheddar cheese, cooked bacon bits, or any of your favorite toppings.
- Why not bake your baby potatoes with a twist? When you’re feeding a crowd, it’s fun to turn a twice baked potatoes recipe into a mini twice baked potatoes appetizer.
- Sprinkle some garlic powder, onion powder, paprika, or any seasoning you prefer before baking for extra flavor.
- You can make mini potatoes in the air fryer at 400 degrees for about 20 minutes. Shake the basket halfway through to ensure they cook evenly and get nice and crispy.
