Herb and Garlic Roasted Baby Red Potatoes
Baby red potatoes are so tender and delicious. I love to roast them under high heat and toss them with garlic and herbs to create my famous oven-roasted baby red potatoes with herbs and garlic. They are sure to be a crowd-pleaser!
Ingredients
- 1 pound baby red potatoes, cut in half (about 5 cups)
- ½ tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried crushed rosemary
- 1 teaspoon minced garlic
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- cooking spray
- garnish: fresh parsley
Instructions
- Preheat oven to 450 degrees
- Line a cookie sheet with foil and spray with cooking spray
- Toss the potatoes, olive oil, thyme, rosemary, garlic, salt and pepper in a bowl. Make sure all of the potatoes are covered well.
- Pour on to cookie sheet and bake for 20-25 minutes or until golden brown and soft.
- Serve warm as a side dish.
Notes
I used very small baby red potatoes. When you cut them in half they are about the size of a quarter round. If your potatoes are larger, you might want to quarter them.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 97kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 21mgPotassium: 516mgFiber: 2gSugar: 1gVitamin C: 10mgCalcium: 16mgIron: 1mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!