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Mini Baked Potatoes

Mini baked potatoes roast on a rimmed baking sheet until browned outside and easily pierced with a fork. Olive oil, kosher salt, and black pepper keep the preparation simple while the potatoes bake for 35–45 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 157
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Scrub the potatoes and pat them dry.
  3. Toss the potatoes with the olive oil, salt, and pepper on a rimmed baking sheet.
  4. Spread the potatoes in a single layer and bake for 35–45 minutes, turning them once halfway through, until browned and easily pierced with a fork.

Notes

For better browning, pat the potatoes thoroughly dry before tossing them with oil. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can become mealy. For a lower-sodium option, reduce the salt to taste.