Easy Little Baked Potatoes

Okay, so confession time: I used to be one of those people who thought potatoes were… well, just potatoes. You bake ’em, mash ’em, fry ’em, you know the drill. But then, I stumbled upon these little baked potatoes, and let me tell you, my whole potato world got flipped upside down in the best way possible. They’re not just a side dish; they’re the star of the plate, begging for a starring role in your weeknight dinners and weekend gatherings alike. My little ones, who are notoriously picky eaters, devour these like it’s their job. The first time I made them, I swear I heard angels singing from the kitchen. They’re so incredibly satisfying, with this perfect crisp exterior and a fluffy, melt-in-your-mouth interior, all infused with the most delightful savory goodness. If you’re looking for a potato dish that’s a step above the usual suspects, something that feels both comforting and a little bit fancy without any fuss, you have to try these. They’re kind of like the humble potato’s glamorous cousin, and honestly, I’m obsessed.

What are little baked potatoes?

Think of these little baked potatoes as the ultimate comfort food hug in potato form. They’re essentially small potatoes, usually Yukon Golds or red potatoes, that are scrubbed clean, pricked all over, and then roasted until they’re unbelievably tender and their skins get this glorious, slightly crispy texture. But the magic doesn’t stop there! They’re often tossed in a flavorful oil, sometimes with herbs or garlic, and then baked at a slightly higher temperature than your average baked potato. This method gives them this incredible depth of flavor and that perfect bite. They’re not your typical giant baked potato that you slather with toppings (though you can totally do that too!). These are more about celebrating the pure, unadulterated potato goodness, enhanced by a simple, brilliant cooking technique. It’s like taking something familiar and making it extraordinary, all while keeping it wonderfully approachable. They’re just… little potato perfection.

How do I make baked potatoes?

Quick Overview

This recipe is all about coaxing the best flavor and texture out of simple potatoes. We’ll give them a good scrub, pierce them to let steam escape (super important!), toss them with a flavorful fat and seasonings, and then roast them until they’re tender inside with delightfully crispy skins. It’s a hands-off process for the most part, making it perfect for when you’re juggling other things in the kitchen. The key is high heat and good quality potatoes. This method ensures every single potato is a tiny flavor bomb, ready to impress.

Ingredients

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1.5 lbs small potatoes (like Yukon Gold, red potatoes, or fingerlings) – Look for ones that are roughly the same size so they cook evenly. I usually go for the ones that fit comfortably in the palm of my hand.
2-3 tablespoons olive oil or your favorite cooking oil – Good quality olive oil makes a difference here, but avocado oil works great too.
1 teaspoon kosher salt, or to taste – Don’t be shy with the salt; it really helps crisp up the skins.
1/2 teaspoon Black Pepper, freshly ground – Freshly ground pepper has so much more flavor.
Optional: 1/2 teaspoon garlic powder or a few cloves of minced garlic tossed with the oil.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to a nice, hot 400°F (200°C). This high heat is crucial for getting those skins nice and crispy. While the oven heats up, grab a large baking sheet. You can line it with parchment paper for easier cleanup, but I find just tossing the potatoes directly onto the sheet works wonders for crisping. Now, take your beautiful little potatoes and give them a good scrub under cool running water. You want to get off any dirt. Don’t worry about peeling them; those skins are where the magic happens! Once they’re clean and dry, grab a fork or a sharp knife and prick each potato a few times all over. This is really important! It allows steam to escape as they bake, preventing them from exploding in the oven and ensuring they cook through evenly without getting mushy. Trust me, I learned that one the hard way once.

Step 2: Mix Dry Ingredients

This step is super simple, but it’s where we get our seasoning ready to go. In a small bowl, combine your kosher salt and freshly ground black pepper. If you’re using garlic powder, add that in here too. Give it a quick stir with a spoon to make sure everything is well distributed. This little pre-mixed blend means you can quickly and evenly season the potatoes once they’re oiled up. It’s just one less thing to juggle when you’re moving quickly from prepping to baking. It ensures that every bite has that perfect salty, peppery kick.

Step 3: Mix Wet Ingredients

In a separate, larger bowl – one that’s big enough to comfortably toss all your potatoes – pour in your olive oil. If you’re using fresh minced garlic, this is the time to add it to the oil. Give it a little swirl or a quick whisk to combine. The oil is what helps conduct the heat and makes the skins nice and crispy, and any added aromatics like garlic or herbs will infuse their flavor directly into that crispy exterior. Make sure you’ve got enough oil to lightly coat every single potato. You don’t want them swimming in oil, but you also don’t want any dry spots.

Step 4: Combine

Now comes the fun part! Add your pricked and dry potatoes into the bowl with the oil. Sprinkle your salt, pepper, and garlic powder mixture over the top. Now, get in there with your hands (my favorite way to mix, honestly!) or use a large spoon or spatula. Toss everything together really well, making sure each potato is evenly coated with the oil and seasonings. You want to see a nice, even sheen on all of them. This is where you can really feel the ingredients coming together, and the aroma of the oil and seasonings starts to mingle. Don’t be afraid to get your hands a little messy; it’s all part of the joy of cooking!

Step 5: Prepare Filling

This step is technically optional for the basic little baked potatoes, but if you’re feeling adventurous or want to jazz them up even further, this is where you’d prepare any desired fillings. Some of my favorites include crumbled crispy bacon, finely chopped chives, shredded sharp cheddar cheese, or even a dollop of homemade garlic herb butter. You can mix these together in a separate bowl if you plan on stuffing them *after* baking, or have them ready to go to sprinkle on top right as they come out of the oven. For a simple garnish, just have your chopped chives and maybe a small bowl of Sour Cream ready to go. It’s all about personal preference and what you’re craving!

Step 6: Layer & Swirl

Arrange your seasoned potatoes in a single layer on the prepared baking sheet. Make sure they’re not too crowded; giving them a little breathing room helps them roast evenly and get that lovely crispy skin all around. If they’re piled on top of each other, they’ll steam instead of roast. So, spread them out, giving each potato its own space to shine. This even distribution is key to achieving that perfect texture. You want to see all sides of the potato exposed to the hot oven air. It’s a simple step that makes a big difference in the final outcome.

Step 7: Bake

Pop that baking sheet into your preheated 400°F (200°C) oven. Now, here’s where we’re looking for tender insides and crispy outsides. Bake for about 30-45 minutes. The exact time will depend on the size of your potatoes and your oven. About halfway through, around the 20-25 minute mark, give the baking sheet a good shake, or carefully flip the potatoes with a spatula. This ensures even browning and crisping on all sides. You’ll know they’re done when you can easily pierce them with a fork or a skewer, and they feel tender when you gently squeeze them (carefully, they’ll be hot!). The skins should look golden brown and slightly shrunken. If they aren’t quite there yet, just pop them back in for another 5-10 minutes. I always test a couple just to be sure!

Step 8: Cool & Glaze

Once your little baked potatoes are perfectly tender and golden, carefully remove the baking sheet from the oven. Let them sit on the baking sheet for a few minutes to cool down just enough so you can handle them. This brief resting period also allows the skins to firm up a bit more. If you’re adding any sort of glaze *now* (though typically, for these, we’re looking at garnishes rather than a cooked glaze), this is the time. For example, if you’re making a compound butter, you’d melt it and brush it over the hot potatoes. But usually, for these, it’s all about what you serve them *with* immediately after, or what you sprinkle on top.

Step 9: Slice & Serve

Now for the best part: serving! You can serve these whole, or if you like, you can carefully slice them in half lengthwise or crosswise. For stuffing, I usually slice them in half. For just serving as a side, I often leave them whole or slice them in half. They are absolutely delicious served hot, right off the baking sheet. A sprinkle of fresh chives and a dollop of sour cream or Greek yogurt is my go-to. But feel free to get creative! A little sprinkle of parmesan cheese, some crumbled feta, or even a drizzle of your favorite hot sauce are fantastic additions. They’re perfect on their own or as a side to almost any meal. The aroma alone will have everyone at the table excited!

What to Serve It With

These little baked potatoes are so versatile, they’re practically best friends with everything! For a simple and delicious BREAKFAST, I love serving them alongside some scrambled eggs and a side of perfectly cooked bacon. They feel a little more substantial than just toast and really round out the meal. Imagine a cozy weekend morning, a warm cup of coffee, and a plate of these – pure happiness. For BRUNCH, they really shine. You can cut them in half and top them with a bit of smoked salmon and a dill crème fraîche, or even a mini poached egg for an elegant presentation. They elevate any brunch spread and make it feel extra special. As a stand-alone DESSERT? Okay, maybe not a traditional dessert, but if you’re craving something savory and comforting late at night, a few of these with a sprinkle of cheese and maybe some caramelized onions are surprisingly satisfying and way healthier than a slice of cake! And for COZY SNACKS, they are absolute champions. Kids love them plain, and adults appreciate them as a much more wholesome alternative to chips. Serve them with a side of ranch dip or a simple ketchup. My family has a tradition on chilly evenings of making a big batch, and everyone just grabs their favorites from the bowl. We’ve had them with grilled steak, roasted chicken, pan-seared salmon, and even as a vegetarian main with a big green salad and a hearty lentil soup. They just work with everything!

Top Tips for Perfecting Your Little Baked Potatoes

Over the years, I’ve learned a few little tricks that take these humble potatoes from good to absolutely unforgettable. First, for ZUCCHINI PREP – wait, wrong recipe! Let’s talk POTATO PREP. The most important thing is really getting them clean. Use a vegetable brush! If your potatoes have any questionable spots or eyes, don’t hesitate to trim them away. For the oil and seasoning, don’t be shy! Make sure every single potato is coated. If you’re using fresh garlic, I like to mince it very finely or even use a garlic press and mix it into the oil *before* tossing the potatoes. This ensures it distributes well and doesn’t burn into big chunks. When it comes to MIXING ADVICE, I always say to use your hands. It’s the best way to feel that the oil and seasonings are evenly distributed on every single potato. Avoid overmixing, though; you don’t want to mash them. The goal is a light, even coating. For SWIRL CUSTOMIZATION, this isn’t really a swirl recipe, but if you’re thinking about different flavor combinations, consider adding finely chopped fresh rosemary or thyme to the oil for an herbaceous kick. Or a pinch of smoked paprika for a smoky note! For INGREDIENT SWAPS, if you don’t have olive oil, avocado oil or even melted butter work beautifully. For the salt, sea salt or kosher salt are best for crisping; table salt can be a bit too fine. For SPICE, a touch of cayenne pepper adds a lovely little warmth without making them spicy. My biggest BAKING TIP is to use the right temperature and not overcrowd the pan. That 400°F (200°C) is magic for crisping. And if your oven has hot spots, rotating the pan halfway through is your best friend. Don’t be afraid to test them for doneness; a fork should slide in easily. Lastly, for GARNISH VARIATIONS, think beyond sour cream. A dollop of pesto, a sprinkle of chopped parsley, a drizzle of balsamic glaze, or even some crumbled blue cheese can take these to a whole new level. I once made these for a party and topped them with a spicy aioli and microgreens, and people raved about them!

Storing and Reheating Tips

These little baked potatoes are honestly best enjoyed fresh from the oven, but life happens, and sometimes you’ll have leftovers. If you’ve got them, here’s how to store and reheat them to keep them tasting as good as possible. For ROOM TEMPERATURE storage, I generally don’t recommend leaving them out for more than a couple of hours, especially if they’ve had any dairy-based toppings. For optimal quality, always aim to refrigerate leftovers. REFRIGERATOR STORAGE is your best bet. Once they’ve cooled down completely, store them in an airtight container or a resealable plastic bag. They should stay fresh in the fridge for about 3-4 days. I find they maintain their texture best if you don’t add any moist toppings until you’re ready to eat them. FREEZER INSTRUCTIONS are also possible, though the texture might change a bit upon thawing. If you want to freeze them, let them cool completely, then wrap each potato individually in plastic wrap, followed by a layer of aluminum foil, or place them in a freezer-safe bag. They can be frozen for up to 2-3 months. To thaw, it’s best to transfer them from the freezer to the refrigerator overnight. For reheating, GLACE TIMING ADVICE is simple: if you’re reheating already cooked potatoes, add any glazes or fresh toppings *after* reheating to preserve their freshness and texture. They won’t have that same crispness as freshly baked, but they’ll still be delicious!

Frequently Asked Questions

Final Thoughts

So there you have it – the simple, yet incredibly satisfying recipe for little baked potatoes that I just can’t get enough of. They’re proof that sometimes, the most humble ingredients can be transformed into something truly special with just a little bit of heat and a whole lot of love. They’re the perfect example of how easy it can be to create a dish that’s both comforting and impressive, a real crowd-pleaser that works for weeknight dinners and more festive occasions alike. If you’re a potato lover like me, or even if you’re just looking for a reliable, delicious side that everyone will enjoy, please give these a try. I’ve tried countless variations, and they never fail to bring smiles to the table. I’m always so curious to hear how my recipes turn out for you all! If you make these little baked potatoes, please let me know in the comments below – I’d love to hear your thoughts, any variations you tried, or how your family enjoyed them. And if you loved this recipe, you might also enjoy my crispy roasted red potatoes or my creamy garlic mashed potatoes. Happy baking, and I can’t wait to hear how yours turn out!

Little Baked Potatoes

These adorable mini baked potatoes are crispy on the outside and fluffy on the inside, making them the perfect appetizer or side dish.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 24 ounces bite-size baby potatoes washed and dried (e.g., Honey Gold 2-Bite variety)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon coarse sea salt

Toppings

• 0.3333 cup sour cream
• 2 tablespoons fresh chopped chives

Instructions

 

Preparation Steps

• 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 extra virgin olive oil, grease the outside of each baby potato and place on the prepared baking sheet.
• Sprinkle both sides of the potatoes with sea salt, and bake for 25 minutes until fork tender.
• Remove the potatoes from the oven and let rest on the baking sheet for a few minutes before carefully splitting down the center of each potato (slice, don't cut in half).
• Dollop about 1 teaspoon of sour cream on top of the center of each potato and sprinkle with chopped chives. Serve while hot.

Notes

These mini baked potatoes are a delightful bite-sized treat perfect for parties or as a simple side dish.