Step 1: Preheat and Prepare

First things first, position a rack in the center of your oven and preheat it to 400°F (200°C). High heat is essential for creating that crispy, golden-brown skin. Line a large, rimmed baking sheet with parchment paper for easy cleanup. If you don’t have parchment paper, you can use foil, but be sure to grease it lightly.

Step 2: Wash and Thoroughly Dry the Potatoes

Place your potatoes in a colander and rinse them well under cold water, gently scrubbing away any dirt with your hands or a vegetable brush. This next part is the most critical step for achieving crispy skin: you must dry the potatoes completely. Spread them out on a clean kitchen towel or paper towels and pat them dry. Any excess moisture will create steam in the oven, resulting in soft, soggy skins instead of crispy ones.

Step 3: Season Generously

Place the thoroughly dried potatoes in a large mixing bowl. Drizzle them with the 3 tablespoons of olive oil. Now, sprinkle over the coarse sea salt, black pepper, garlic powder, smoked paprika, and any optional dried herbs you’re using. Use your hands or a large spoon to toss everything together until each potato is evenly and generously coated in the oil and seasoning mixture. Don’t be shy here; this layer of seasoning is what forms the flavorful crust.

Step 4: Arrange for Roasting

Pour the seasoned potatoes onto your prepared baking sheet. Spread them out into a single, even layer. This is another crucial step! Do not crowd the pan. The potatoes need space for the hot air to circulate around each one. If they are packed too tightly together, they will steam each other. If your potatoes don’t fit in a single layer, use two baking sheets.

Step 5: Roast to Perfection

Place the baking sheet in the preheated oven and bake for 35-45 minutes. The exact time will depend on the size of your potatoes. To ensure even browning and crispiness, remove the pan from the oven at the halfway point (around 20 minutes) and use a spatula to flip the potatoes over.

Step 6: Check for Doneness

The mini baked potatoes are done when they are a deep golden brown, the skins are slightly wrinkled and crispy, and a fork or skewer can be inserted into the center of the largest potato with no resistance. It should feel fluffy and tender on the inside.