Roasted Mini Potatoes
User Reviews
4.6
Roasted Mini Potatoes
Description
This recipe uses small potatoes cut to size for even cooking and roasted at 425°F. The potatoes are coated evenly in olive oil and a blend of Chinese five-spice powder, kosher salt, and black pepper before being spread in a single layer on a baking sheet. The cut side-down arrangement promotes browning and crisp edge formation. They roast on two oven racks for staggered timing and enhanced caramelization, resulting in crunchier, browned surfaces with tender insides.
The five-spice powder adds a distinctive warmth combining star anise, cloves, cinnamon, fennel, and pepper, complementing the potatoes' natural flavor. Optional minced flat-leaf parsley can be added at the end for color and freshness. These potatoes make a textured and flavorful accompaniment to various meals.
Adjust the potato cut size to control cooking time since larger pieces take longer to soften. Ensure potatoes are spread out to roast properly, and shake or turn as directed to avoid sticking or uneven cooking.
Ingredients
- 1 ½ pounds potato halved or quartered (See Note 1, small
- 1 tablespoon olive oil
- ¾ teaspoon five-spice powder See Note 2, Chinese
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 2 tablespoons parsley optional, flat-leaf, minced
Instructions
- Preheat the oven to 425 degrees F. Set one rack in the center of the oven and one in the bottom setting.
- Lightly coat a large baking sheet with cooking spray.
- Place the potatoes in a pile in the middle of the baking sheet. Drizzle the olive oil and sprinkle the 5-spice powder, salt and pepper over the potatoes.
- Using your hands or tongs, toss together until the potatoes are coated with the olive oil and seasonings.
- Spread the potatoes in a single layer on the baking sheet, arranging them cut side down (not mandatory, but recommended for the best browning on the cut sides).
- Place the baking sheet on the middle rack of the oven. Roast the potatoes for 15 minutes. Give the baking sheet a little shake to loosen the potatoes, then switch the baking sheet to the lower rack. Roast for an additional 10 to 15 minutes, or until the potatoes are golden brown and tender. (If you didn’t arrange the potatoes cut side down, turn them with a spatula after 15 minutes before returning to the oven.)
- Toss the potatoes with the parsley (optional). Serve.
Notes
- Cut potatoes to similar sizes to ensure even roasting; larger pieces require longer cooking.
- Chinese five-spice powder is available in most grocery spice sections; substitute with mixed warm spices if unavailable.
- Roast potatoes on different oven racks and switch trays midway to promote even browning and crispness.
- Parsley adds freshness and color when sprinkled on just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 111kcal | 6% |
| Carbohydrates | 18.9g | 6% |
| Protein | 3g | 6% |
| Fat | 2.3g | 4% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 93.3mg | 4% |
| Fiber | 2.3g | 9% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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