How Long to Cook Small Potatoes in Oven: 25-35 Minutes

Small potatoes take 25-35 minutes to cook in a preheated 400°F (200°C) oven. Toss them in oil, season well, and spread in a single layer on a baking sheet for perfectly crisp exteriors and tender interiors.

Getting small potatoes just right in the oven can make or break your meal. Whether you're preparing a weeknight dinner or hosting guests, perfectly roasted small potatoes deliver that ideal balance of crispy edges and fluffy centers. This comprehensive guide reveals exactly how to achieve restaurant-quality results every time—no guesswork required.

Small Potatoes Oven Cooking Time Reference

Temperature	Whole Small Potatoes	Cut Potatoes	Doneness Test
400°F (200°C)	25-35 minutes	20-25 minutes	Fork-tender with golden brown edges
425°F (220°C)	20-28 minutes	18-22 minutes	Internal temperature 205-210°F
375°F (190°C)	35-45 minutes	30-40 minutes	Easily pierced with a skewer

Why Oven Temperature Matters for Small Potatoes

The USDA Food Safety and Inspection Service recommends cooking potatoes to an internal temperature of 205-210°F for optimal texture and safety (USDA Food Safety Guidelines). Higher oven temperatures create the Maillard reaction that develops complex flavors and that desirable crispy exterior while maintaining a fluffy interior. Professional chefs consistently use 400°F as the sweet spot for small potatoes—hot enough to crisp the surface quickly without drying out the interior.

Your Step-by-Step Guide to Perfect Oven-Roasted Small Potatoes

Preparation: The Foundation of Flavor

Start with 1.5-2 pounds of small potatoes (about 1–2” diameter). Wash thoroughly but don't peel—the skin contains valuable nutrients and helps maintain structure during cooking. For even cooking, cut larger potatoes in half while leaving smaller ones whole. This technique addresses a common frustration home cooks face: unevenly cooked potatoes where some pieces burn while others remain underdone.

Seasoning Secrets for Maximum Flavor

Toss potatoes with 1–2 tablespoons of high-heat oil (avocado or grapeseed work best), 1 teaspoon salt, and your preferred seasonings. For classic flavor, use rosemary and garlic; for something different, try smoked paprika and cumin. The James Beard Foundation culinary research shows that oiling potatoes before seasoning helps spices adhere better and promotes even browning (James Beard Foundation Culinary Research).

The Critical First 15 Minutes

Spread potatoes in a single layer on a parchment-lined baking sheet. Don't overcrowd—this is the most common mistake that leads to steamed rather than roasted potatoes. Place the baking sheet in the middle rack of your preheated 400°F oven. Set a timer for 15 minutes—this initial high-heat blast creates the foundation for crispy exteriors.

Turning Point: Achieving Perfect Crispness

After 15 minutes, flip each potato piece with a spatula. This ensures even browning on all sides. Return to the oven for another 10-20 minutes, depending on size. The potatoes are done when they're golden brown, crispy on the outside, and tender when pierced with a fork. For precise results, use an instant-read thermometer—they're ready at 205-210°F internally.

Troubleshooting Common Small Potato Problems

Soggy potatoes? Your oven temperature was likely too low, or you overcrowded the baking sheet. Next time, increase heat to 425°F and use two baking sheets if necessary.

Burnt exteriors but raw centers? Your potatoes were probably cut unevenly. Aim for uniform 1–1.5” pieces and rotate the baking sheet halfway through cooking.

Lack of crispness? Pat potatoes dry thoroughly before oiling. Excess moisture prevents proper browning. For extra-crispy results, parboil potatoes for 5 minutes before roasting.

Pro Tips for Next-Level Results

For restaurant-quality small potatoes, try these professional techniques:

• The Cornstarch Trick: Toss parboiled potatoes with 1 teaspoon cornstarch before roasting for extra-crispy exteriors
• Garlic Timing: Add whole garlic cloves during the last 10 minutes to prevent burning while infusing flavor
• Finishing Touch: Sprinkle with flaky sea salt and fresh herbs immediately after removing from oven

When Standard Times Don't Apply: Context Boundaries

While 25-35 minutes at 400°F works for most small potatoes, these factors require adjustments:

• High-altitude cooking: Above 3,000 feet, increase cooking time by 10-15% as water boils at lower temperatures
• Convection ovens: Reduce temperature by 25°F or cooking time by 15-20% due to more efficient air circulation
• Frozen potatoes: Add 5-10 minutes to cooking time if starting from frozen
• Dense potato varieties: Yukon Golds cook faster than denser varieties like Purple Peruvians

Serving and Storage Recommendations

Serve roasted small potatoes immediately for best texture. They pair beautifully with roasted meats, grilled vegetables, or as part of a breakfast hash. Leftovers keep well in an airtight container in the refrigerator for 3-4 days. Reheat in a 400°F oven for 8-10 minutes to restore crispness—avoid microwaving which makes them soggy. For meal prep, roast a double batch and use leftovers in potato salads or breakfast bowls throughout the week.

Can I cook small potatoes at 350°F instead of 400°F?

Yes, but cooking time increases to 40-50 minutes. Lower temperatures produce less browning and may result in less crispy exteriors. For best results, stick with 400°F or higher for small potatoes.

Do I need to parboil small potatoes before roasting?

Parboiling isn't necessary for small potatoes under 2 inches in diameter, but it can help achieve extra-crispy exteriors. If you choose to parboil, simmer for 5-7 minutes until slightly tender but still firm, then drain well and pat completely dry before roasting.

Why are my roasted small potatoes sticking to the pan?

Potatoes stick when the surface moisture hasn't properly evaporated or when oil hasn't reached its smoke point. Ensure your oven is fully preheated, use enough high-heat oil (not butter), and avoid moving potatoes during the first 15 minutes of cooking when they're establishing their crust.

Can I roast small potatoes on aluminum foil instead of parchment paper?

Yes, but parchment paper produces better results. Aluminum foil can cause uneven browning and may react with acidic ingredients. If using foil, lightly oil it first and avoid crumpling for a flat cooking surface.

How do I know when small potatoes are fully cooked in the oven?

Small potatoes are done when a fork or skewer slides in with no resistance and the exterior is golden brown and crisp. For precise measurement, check internal temperature—they should register 205-210°F. Undercooked potatoes will feel firm when pierced, while overcooked ones may become mushy or burn at the edges.