Mini (peewee) potatoes have become a favorite in the produce aisle. If you’re wondering how to prepare them, these Garlic Butter Parmesan Mini Potatoes are the answer. Roasted with olive oil, then tossed with butter and garlic and finished with nutty Parmesan, these bite-sized potatoes are an easy weeknight side and a welcome addition to any holiday table.
“These potatoes are delicious!”
Why This Recipe is a Keeper!
This roasted mini potatoes recipe is simple and consistently delicious. The small potatoes roast quickly: the skins crisp while the interiors stay tender and creamy. A final toss in melted butter with fresh garlic and Parmesan lifts the flavor to restaurant-quality with very little effort.
This mini potatoes recipe is:
- Quick and fuss-free: Minimal prep, no peeling, and fast roasting thanks to their size.
- Ingredient-friendly: Simple pantry staples—olive oil, butter, garlic, and Parmesan—combine for maximum flavor.
- Versatile: Pairs easily with chicken, steak, seafood, or pork and works for casual dinners, entertaining, or holiday menus.
- Make-ahead friendly: Roast ahead and reheat before serving if desired.
Serve these oven-baked mini potatoes straight from the dish and watch them disappear. They’re an easy, crowd-pleasing side you’ll return to again and again.
How to cook mini potatoes
Recipe Ingredients:
Below are the main ingredients used for these oven-baked mini potatoes. Exact quantities appear in the recipe card further down.
Ingredient Notes and Substitutions:
- Mini Potatoes: These are labeled mini, mini-petite, or peewee. They’re smaller than baby or new potatoes. Look for them in the produce section with other potatoes.
- Olive Oil: Extra-virgin olive oil works well for its flavor, but any neutral oil is fine if you prefer.
- Butter: Salted or unsalted butter both work. If you use salted butter, taste before adding extra salt.
- Parmesan Cheese: For a vegetarian option, choose a Parmesan-style cheese that is free of animal rennet, or substitute Romano, Asiago, or Manchego.
Step-By-Step Instructions:
- Preheat the oven to 425°F (220°C).
- Place mini (peewee) potatoes in a baking dish in a single layer or no more than one-and-a-half layers. Drizzle with olive oil, season with salt and freshly ground black pepper, and toss to coat.
- Bake for 20 minutes, then stir the potatoes.
- Return to the oven and bake another 20–25 minutes. Stir and test doneness by piercing the largest potatoes with a paring knife; if they need more time, return to the oven and test again.
- When the potatoes are easily pierced, add the butter and minced garlic and stir to combine.
- Return to the oven 1–2 minutes more to melt the butter and cook the garlic. Taste and adjust salt and pepper as needed.
- Sprinkle with freshly grated Parmesan and chopped parsley, toss gently, and serve immediately.
Chef Tips and Tricks
- Try to use potatoes that are similar in size so they roast evenly. Cut larger ones in half.
- A shallow baking dish makes it easier to toss the potatoes with butter, garlic, and Parmesan and doubles as a serving dish.
- Season in layers: salt before roasting, then adjust again after tossing with the buttery garlic and cheese.
- Finely grated Parmesan clings better and creates a more consistent coating than larger shreds.
Recipe FAQs
Yes. If using baby potatoes, halve or quarter the larger ones so they roast evenly. Whole baby potatoes will take longer to cook; cutting them shortens the roasting time. For extra crispiness on cut sides, roast on a sheet pan. Toss with melted garlic butter and Parmesan after roasting.
Yes. Roast until just tender, then cool and refrigerate. To serve, reheat at 425°F (220°C) for 20–25 minutes, then toss with butter, garlic, and Parmesan before serving.
Serve with
- Italian meatloaf or baked Greek chicken
- Mediterranean chicken or pecan-crusted pork tenderloin
More great potato recipes you’ll love
- Moroccan potato tagine
- Au gratin potatoes for two
- Roasted potato wedges
- Garlic herb muffin pan potato galettes
Garlic Butter Parmesan Mini Potatoes
By Carol | From A Chef’s Kitchen
Summary: Roasted mini (peewee) potatoes tossed with butter, garlic, and Parmesan for an easy, flavorful side.
Prep Time: 10 mins • Cook Time: 50 mins • Total Time: 1 hr • Servings: 8
Ingredients
- 2 pounds mini (peewee) potatoes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3–4 tablespoons butter, salted or unsalted
- 3 cloves garlic, minced
- 2 tablespoons freshly grated Parmesan cheese
- Chopped parsley, for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Place the potatoes in a baking dish in a single layer or 1½ layers.
- Drizzle with olive oil and season with salt and black pepper; toss to coat.
- Bake 20 minutes, stir, then bake another 20–25 minutes.
- Check doneness by piercing the largest potatoes with a paring knife; if not tender, bake a little longer.
- When tender, add butter and garlic and stir.
- Return to the oven 1–2 minutes to melt the butter and cook the garlic.
- Taste and adjust salt and pepper.
- Sprinkle with Parmesan and parsley, toss gently, and serve immediately.
Notes
Substitutions: Use any oil you prefer. For a vegetarian cheese option, choose Parmesan-style cheese without animal rennet or substitute Romano, Asiago, or Manchego.
Tips: Cut larger potatoes in half for even roasting. Roast in a shallow baking dish for easy tossing and serving. Salt before roasting, then adjust again after adding butter and cheese. Finely grated Parmesan adheres better than shredded.
Nutrition (per serving, approximate)
Calories: 128 kcal • Carbohydrates: 20 g • Protein: 3 g • Fat: 4 g • Fiber: 3 g
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