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!
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.