Roasted Baby Potatoes
Easy and quick to make, these roasted baby potatoes make for a great everyday side dish, but are tasty enough to serve up at those special occasions too.
Servings: 4 servings
Ingredients
- 1 lb baby potatoes skin on and cut in half
- 2 Tablespoon olive oil
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven at 425 F and line a baking sheet with parchment paper.
- Add potatoes, olive oil and seasonings to a large mixing bowl. Toss everything to coat the potatoes with the seasonings.
- Place potatoes cut side down on the prepared baking sheet and make sure they are spaced out.
- Bake in a preheated oven at 425 F for about 20 minutes, or until the potatoes are nice and crispy.
- Serve warm and sprinkle with chopped fresh parsley.
Notes
- Make sure that the potatoes are well coated in the oil as this will help them to get nice and crispy.
- Don't overcrowd your baking sheet. If the potatoes are too crowded and not in a single layer, they will steam rather than roast, meaning you won't get crispy edges.
- Depending on the size of your small potatoes, cooking times may vary slightly. Use a fork to test when they are cooked through, they should be tender.
Nutrition
Calories: 154kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 493mg | Fiber: 3g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
