Small potatoes roast much faster than their larger counterparts, and halving or quartering them can cut the oven time dramatically. So how long do you bake small potatoes in the oven? For most small varieties, expect 20 to 30 minutes at 425°F when they are cut into halves or quarters. Whole small potatoes take a bit longer, usually 35 to 45 minutes.
That range covers the most common sizes you’ll find at the store. But a few things change the exact timing, like the potato variety, the size of your cuts, and how your oven runs. This guide breaks down the numbers so you can get them right every time.
How Long Do You Bake Small Potatoes In The Oven
The short answer depends on how you cut them. Here is a quick reference you can use right away.
- Halved small potatoes at 425°F: 20 to 25 minutes
- Quartered small potatoes at 425°F: 18 to 22 minutes
- Whole small potatoes at 425°F: 35 to 45 minutes
- Halved at 400°F: 25 to 30 minutes
- Whole at 400°F: 40 to 50 minutes
These times assume a standard oven with the rack in the middle position. If you use convection mode, shave about 5 minutes off each number. Convection moves hot air around, so food cooks faster and browns more evenly.
What Counts As A Small Potato
Size matters more than most people think. A small potato is usually about 1.5 to 2 inches across, roughly the size of a golf ball or a bit bigger. Baby potatoes, fingerlings, and new potatoes all fall into this group.
If your potatoes are larger then a golf ball but still on the small side, add 5 to 10 minutes. If they are true bite-sized babies, you can subtract a few minutes. When in doubt, pierce one with a fork at the earliest time in the range. If the fork slides in with no resistance, they are done.
Popular Small Potato Varieties And Their Bake Times
Different potatoes have different densities, and that affects cooking time.
- Baby red potatoes: 20 to 25 minutes halved at 425°F
- Fingerling potatoes: 20 to 25 minutes halved lengthwise at 425°F
- Baby Yukon Gold: 22 to 28 minutes halved at 425°F
- Baby purple potatoes: 20 to 25 minutes halved at 425°F
- New potatoes: 25 to 30 minutes halved at 425°F
Waxy potatoes like reds and fingerlings hold their shape well and cook a little faster. Starchy potatoes like Yukon Gold take slightly longer but turn creamier inside.
How To Bake Small Potatoes Step By Step
Follow these steps and you will get crisp outsides and fluffy insides every time.
- Preheat your oven to 425°F. Let it fully heat for at least 15 minutes.
- Wash the potatoes under cold water and scrub off any dirt.
- Dry them well with a clean towel. Wet potatoes steam instead of roast.
- Cut each potato in half lengthwise. Cut larger ones into quarters.
- Toss them in a bowl with olive oil, salt, pepper, and any herbs you like.
- Spread them cut-side down on a sheet pan. Do not crowd the pan.
- Roast for 20 minutes, then check for doneness.
- If needed, roast 5 to 10 more minutes until the edges are golden.
Cut-side down is the key move. The flat surface makes direct contact with the hot pan, which gives you that crispy browned edge.
Why Cutting Them Matters So Much
A whole small potato has skin on all sides, and skin slows down heat transfer. When you cut it, you expose the starchy inside directly to the oven heat. That exposed surface cooks fast and browns fast.
Halving a potato can cut the bake time by nearly half compared to leaving it whole. Quartering it shaves off a few more minutes. This is why the same pan of potatoes can be done in 20 minutes or take 45, depending only on how you cut them.
Tips For Perfect Oven Baked Small Potatoes
Small changes in your method make a big difference in the final result. Here are the ones that matter most.
- Use a light-colored metal sheet pan. Dark pans brown the bottoms to fast.
- Give the potatoes space. Overcrowding traps steam and kills the crisp.
- Pat them dry before oiling. Moisture is the enemy of browning.
- Use enough oil to coat every piece, but not so much they pool in the pan.
- Flip them once at the halfway mark for even color.
- Add fresh herbs like rosemary or thyme after baking, not before. They burn easily.
- Salt right when they come out of the oven for the best flavor.
Seasoning Ideas That Work Well
You do not need a long list of spices. Simple combos often taste best with small roasted potatoes.
- Olive oil, kosher salt, black pepper, and garlic powder
- Olive oil, smoked paprika, and a pinch of cayenne
- Olive oil, rosemary, and coarse sea salt
- Olive oil, lemon zest, and dried oregano
- Olive oil, parmesan, and parsley added in the last 5 minutes
Whatever you choose, toss the potatoes in the seasoning before they hit the pan. That way every piece gets coated evenly.
Common Mistakes To Avoid
Most problems with roasted small potatoes come down to a few repeat offenders.
- Not preheating the oven long enough. A cold oven adds 10 minutes or more.
- Cutting the potatoes into uneven sizes. Small pieces burn before big ones cook.
- Using too little oil. Without oil, the surface dries out instead of crisping.
- Checking the oven to often. Every time you open the door, heat escapes.
- Pulling them out to early. Pale potatoes are undercooked potatoes.
If your potatoes come out soggy, the pan was probably overcrowded or the potatoes were still wet. If they come out burnt on the outside and raw inside, your oven was to hot or the pieces were to thick.
How To Tell When Small Potatoes Are Done
Timing is a guide, not a rule. Your oven may run hot or cold, so always check with a few simple tests.
- The fork test: A fork should slide in with almost no resistance.
- The color test: Edges should be golden brown and slightly crisp.
- The shake test: A done potato gives slightly when you press it.
- The smell test: They smell nutty and roasted, not raw or starchy.
If they pass the fork test but look pale, turn on the broiler for 2 to 3 minutes. Watch them closely, because broilers burn food fast.
Storing And Reheating Leftovers
Leftover roasted small potatoes keep well in the fridge for 3 to 4 days. Store them in a sealed container once they cool to room temperature.
To reheat, spread them on a sheet pan and warm them at 400°F for 8 to 10 minutes. The microwave works in a pinch, but it makes them soft and steamy. The oven brings back the crisp.
Final Timing Cheat Sheet
Here is the whole guide in one place. Bookmark this section for quick reference.
- Whole small potatoes, 425°F: 35 to 45 minutes
- Halved small potatoes, 425°F: 20 to 25 minutes
- Quartered small potatoes, 425°F: 18 to 22 minutes
- Halved small potatoes, 400°F: 25 to 30 minutes
- Convection oven, any cut: subtract about 5 minutes
The best way to nail the timing is to start checking at the low end of the range. Ovens vary, potato sizes vary, and your personal taste for crispiness varies to. Once you roast small potatoes a couple of times, you will know exactly how your oven behaves and you can adjust from there.