Crispy on the outside and creamy on the inside, these flavor-packed bites take minutes to prepare and may just be the star of your dinner plate!
I’ve mentioned recipes that don’t always make it to the dinner plates. This is one of them!
Crispy on the outside, creamy on the inside, and expertly seasoned (yet so easy), sticky fingers will likely pluck these bite-size morsels right off the baking sheet if you look the other way.
The recipe began as a steak fries–thick oven-baked wedges of potato, which were a hit in their own right. Somewhere along the way, I used the same simple seasoning approach with the bite-size potatoes that are now widely available in grocery store produce aisles, often sold in small mesh bags.
As an added benefit, the latter version is incredibly quick because there’s no chopping involved. The skins also provide good exterior texture while holding in moisture–and that means creamy insides.
Plus, the baking sheet need not be sprayed or greased, because the skins of the potatoes don’t stick like the cut sides do.
The secret ingredient is Montreal steak seasoning, and two simple spices round out the flavor beautifully.
Baking time for these will vary depending on precise size. Poke the potatoes with the tip of a sharp knife after 20 minutes to begin gauging doneness.
I have included a few notes in case you can’t find truly bite-size potatoes. And you may certainly try the steak fry method I mentioned. Though the tiny potatoes offer something a little special, all versions have merit.
For best texture, I recommend eating these fries straight out of the oven. That said, they may be reheated and are still quite good, if not a tad less crispy.
The prep is quick and easy, a few minutes max. When using small, uncut potatoes, there is no need to grease the baking sheet.
Depending on precise size, the potatoes will likely take a minimum of 20 minutes and as much as 30 minutes. A simple poke with the tip of a sharp knife will tell you when they’re tender.
Montreal steak seasoning and paprika (smoked and regular) are the secret ingredients that make these potatoes sing.
In the recipe card, I’ve provided two batch sizes for added convenience. No division required!
Roasted Potato BitesPrep Time: 3 minutes Cook Time: 25 minutesTotal Time: 28 minutesYield: two batch sizes provided (see below)
Lightly crisp around the edges and tender on the inside, the potatoes are simply tossed with a few key spices and a drizzle of olive oil. Wholesome comfort food has never been so easy!
For 10-12 servings:
- 3 pounds bite-size new potatoes (often sold in 1½-pound mesh bags; some bags may be 1 pound each)
- 3 tablespoons (42ml) olive or avocado oil
- 1½ tablespoons Montreal steak seasoning
- 1½ teaspoons sweet paprika
- 1½ teaspoons smoked paprika*
For 4-6 servings:
- 1½ pounds bite-size new potatoes (often sold in a mesh bag of this weight; some bags may be 1 pound each)
- 1½ tablespoons (22ml) olive or avocado oil
- 2¼ teaspoons Montreal steak seasoning
- ¾ teaspoon sweet paprika
- ¾ teaspoons smoked paprika*
Instructions:Preheat the oven to 425℉. When using small, uncut potatoes, there is no need to grease the baking sheet—a large, rimmed sheet works well. If you can’t find bite-size potatoes and halve or quarter larger ones into bite-size pieces, oil or spray the sheet; otherwise, the cut sides will stick.
Add the potatoes to a large bowl and toss with the oil, steak seasoning, and both paprikas until they are well coated.
Spread the seasoned potatoes over the prepared baking sheet, making sure they’re in a single layer (if cut, place cut-side down). Transfer the potatoes to the preheated oven and bake for 20 minutes. Check and add 5-10 minutes depending on oven and size of the potatoes. The potatoes should be lightly crisp on the outside and tender on the inside when pierced with the tip of a sharp knife. Serve hot.
Notes:*Smoked paprika adds a hint of smokiness to the potatoes, but if you don’t have any, you may use all regular sweet paprika. Conversely, if you only have smoked paprika, simply omit the regular paprika. Doubling the smoked paprika will likely produce a flavor that is too dominant for many people.
Like to try in an air fryer? I recently made these potatoes in my air fryer and they took 15 minutes at 400℉. For best results with this method and to prevent spices from burning, small, evenly sized potatoes will be especially helpful. Check a few minutes early and allow for additional time depending on model of fryer. Note that the potatoes should be in a single layer and that most air fryers will accommodate 1 to 1½ pounds of potatoes. If preparing more than this amount, cook in batches.
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- 3 pounds bite-size new potatoes (often sold in 1½-pound mesh bags; some bags may be 1 pound each)
- 3 tablespoons (42ml) olive or avocado oil
- 1½ tablespoons Montreal steak seasoning
- 1½ teaspoons sweet paprika
- 1½ teaspoons smoked paprika*
- 1½ pounds bite-size new potatoes (often sold in a mesh bag of this weight; some bags may be 1 pound each)
- 1½ tablespoons (22ml) olive or avocado oil
- 2¼ teaspoons Montreal steak seasoning
- ¾ teaspoon sweet paprika
- ¾ teaspoons smoked paprika*
Preheat the oven to 425℉. When using small, uncut potatoes, there is no need to grease the baking sheet—a large, rimmed sheet works well. If you can’t find bite-size potatoes and halve or quarter larger ones into bite-size pieces, oil or spray the sheet; otherwise, the cut sides will stick.
Add the potatoes to a large bowl and toss with the oil, steak seasoning, and both paprikas until they are well coated.
Spread the seasoned potatoes over the prepared baking sheet, making sure they’re in a single layer (if cut, place cut-side down). Transfer the potatoes to the preheated oven and bake for 20 minutes. Check and add 5-10 minutes depending on oven and size of the potatoes. The potatoes should be lightly crisp on the outside and tender on the inside when pierced with the tip of a sharp knife. Serve hot.
*Smoked paprika adds a hint of smokiness to the potatoes, but if you don’t have any, you may use all regular sweet paprika. Conversely, if you only have smoked paprika, simply omit the regular paprika. Doubling the smoked paprika will likely produce a flavor that is too dominant for many people.
Like to try in an air fryer? I recently made these potatoes in my air fryer and they took 15 minutes at 400℉. For best results with this method and to prevent spices from burning, small, evenly sized potatoes will be especially helpful. Check a few minutes early and allow for additional time depending on model of fryer. Note that the potatoes should be in a single layer and that most air fryers will accommodate 1 to 1½ pounds of potatoes. If preparing more than this amount, cook in batches.