Why they’re so good!

Sometimes simple is best, and this recipe for roasted mini potatoes with sage butter sauce is proof! All you need are a handful of simple, easy-to-find ingredients to create a delicious side dish that goes with a variety of mains.

  • So easy to make — just minutes of effort required.
  • No parboiling needed.
  • Crispy skin on the outside, perfectly soft on the inside.
  • Served with a homemade sage butter sauce.
  • Lovely with roast meats or even seafood.

Oven baked mini potatoes served with a rich, nutty, and herby sauce… it’s sure to please and when I make it we never have leftovers.

And while I’d be hard-pressed to choose between these, my mini baked loaded potatoes, Hasselback butternut squash, or Parmesan smashed potatoes, I have to say this recipe for buttery roasted potatoes is up there as a favourite side dish.

Top down view of roasted mini potatoes on a bakign sheet.


Ingredients for roasted mini potatoes on a tray.

Jump to the recipe for full ingredients and instructions.

  • Mini potatoes: I typically use baby potatoes, creamer potatoes, or new potatoes. Feel free to use whatever colour you’d like — red, purple, yellow, or white small potatoes will all work for this roasted mini potatoes recipe.
  • Salted butter: I like salted butter best for the homemade sage butter sauce. It adds an extra savoury flavour without the need to add any extra sodium. If you’re sensitive to salt, just use unsalted butter, then season to your taste.
  • Garlic: You’ll need 1 clove, freshly minced for the sauce. Dried or garlic powder will not work here, and even the jarred stuff is only so-so. Opt for fresh garlic.
  • Vegetable oil: Just a touch for roasting the mini potatoes. I usually use canola. I choose not to use extra virgin olive oil in cooking these days as it loses it’s flavour past a certain temp anyway and begins out very expensive. It’s best for dressings.
  • Fresh sage leaves: Just like the garlic, you need to use fresh sage leaves for the homemade sauce. They will give you a lovely herbaceous flavour — paired with the butter and garlic it’s so addictive… in the best way possible. You can add other fresh herbs as they roast if you like too to give them a huge herby flavour punch. Things like rosemary and thyme are lovely.
  • Salt and black pepper: Use fine sea salt and freshly cracked black pepper to season the mini potatoes before roasting. Quality matters here as you aren’t adding much else to the spuds before roasting.

How to roast mini potatoes

You’ll have to have a bit of patience while your roasted baby potatoes cook, but otherwise this is a very easy side dish recipe. Remember to prepare the sage butter sauce toward the end of the roasting time so you can serve your mini oven roasted potatoes immediately, hot out of the oven.

Jump to the recipe for full ingredients and instructions.

1. Prepare the potatoes and bake

Preheat your oven to 190°C (375°F) and line a small sheet pan with parchment paper. Wash and dry the potatoes, place them on the baking tray, and pierce each one with a sharp knife. Drizzle with oil and sprinkle on the salt and pepper. Toss to coat evenly and bake for 50-60 minutes, being sure to turn them over halfway through the roasting process.

Baby potatoes seasoned with salt and pepper on a baking tray.

2. Begin the sage butter sauce

About 10 minutes before your roasted mini potatoes are finished cooking, begin the homemade sage butter sauce.

Chop 4 of the sage leaves — leaving the others whole — and mince the garlic clove. Place the butter in a medium saucepan and melt over medium heat until it starts to bubble. Add the garlic and sage leaves and allow to cook until the butter begins to foam.

Butter starting to bubble in a pan.
Sage and garlic added to the pan.

3. Stir

Continue to stir and swirl the pan to prevent burning. Remove the sauce from the heat when it is amber in colour with small brown flecks. Transfer to a bowl if your roasted baby potatoes aren’t ready yet.

Sage butter browned in a pan.

4. Assemble

Add the sage butter sauce directly to the roasted mini potatoes on the baking sheet and give them a good mix up. Serve, and enjoy!

The roasted potatoes dressed with sage browned butter on a baking sheet.

Tips and tricks

  • Make sure to thoroughly dry the potatoes after washing. You need to remove any excess moisture before you roast the mini oven roasted potatoes for them to crisp up nicely.
  • Don’t forget to poke some holes into the skin as well. If you don’t, the potatoes may burst while roasting, and you’ll be left with a big mess.
  • If you like a bit of heat, feel free to add a touch of dried chili flakes (red pepper flakes) to the roasted baby potatoes before baking.
  • Keep a watchful eye on the sage butter sauce as it simmers. It will burn very easily, so it’s important to stir constantly and ensure it doesn’t overheat. Burnt butter sauce is very bitter, so if you notice any black flecks forming, you’ll have to start over. Make sure to use a light coloured pan too.
Closeup of roasted baby potatoes with sage.

What to serve with roasted baby potatoes

These buttery roasted potatoes are a perfect side dish that will work well with a variety of main dishes. Roasted meats like air fryer roast chicken, crispy oven roasted pork belly, or herb roasted chicken all pair wonderfully with this recipe. It’s lovely with a very simple steak or pork tenderloin too.

For something a bit lighter, try them with simply grilled chicken and a big fresh arugula salad instead.


Is it necessary to boil potatoes before roasting?

It really all depends on what you want the end result to be. For my roasted mini potatoes, since the skin is on and they are already small, it’s not necessary. For larger potatoes that you’d like to crisp up with some nice crunchy edges, you should parboil them. If that’s what you’re craving, check out my recipe for perfectly roasted potatoes.

Can I use other seasonings?

Yes. As mentioned, you can add some dried chili flakes for added heat. A little onion powder gives a lovely flavour. Tuscan seasoning is also great. Or, you could even skip the sage butter sauce and make roasted mini potatoes with taco seasoning instead.

Why are my roast potatoes never crispy?

Remember that you must thoroughly dry the mini potatoes before roasting them. Excessive moisture will cause them to steam in the oven rather than roast. You may also need to play around with your oven’s temperature. Mine works best for buttery roasted potatoes when set to 190°C/375°F, but yours may be different.

Storing and reheating

Store leftovers in an airtight container in the refrigerator, where they will keep for up to 3-5 days. This mini roasted potatoes recipe can be easily reheated in an oven heated to 180°C/350°F in about 10 minutes or the air fryer at the same temperature in 7-8 minutes.

A batch of roasted potatoes dressed with sage butter.

Did you try this recipe for roasted mini potatoes? Show it some love in the comments below.

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Closeup of the potatoes with crispy sage over the top.
5 from 3 ratings
The best roasted mini potatoes, soft and tender inside with crispy skin, are so simple to make. Dressed in a 10 minute sage butter sauce, they're simply delicious.


  • 700 g mini potatoes (baby potatoes/creamer potatoes) (~1 ½ lb)
  • 1 tablespoon vegetable oil (notes 1)
  • ¾ teaspoon fine sea salt
  • ¼-½ teaspoon freshly cracked black pepper


  • 155 g salted butter (5 ½oz)
  • 1 clove garlic, minced
  • ¼ cup fresh sage leaves

For best results, always weigh ingredients where a weight is provided



    Preheat the oven to 190C (170C fan forced) / 375F. Line a baking tray with baking paper.
  • Wash and dry the potatoes, then place them onto the baking tray. Poke each one once with the tip of a paring knife. Add the oil, salt and pepper to the pan and give it all a good mix up. Bake for 50-60 minutes, turning them over halfway through.
    Towards the end of the cooking time, make the sage butter sauce. Finely chop 4 of the sage leaves and leave the rest whole.
  • Melt the butter in a saucepan over medium heat. Let it begin to bubble.
  • Add the garlic and sage leaves and continue cooking as the butter foams and eventually turns amber in colour. Keep swirling the pan so you can see the colour of the butter – you want to see an amber colour with brown flecks (not black).
    Remove from heat and mix through the roasted potatoes immediately or transfer to a bowl if you’re still waiting on the potatoes to finish cooking.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Roasted Mini Potatoes (with Sage Butter Sauce)
Amount Per Serving
Calories 291 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 54mg18%
Sodium 459mg20%
Potassium 503mg14%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 628IU13%
Vitamin C 23mg28%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.