Oven Roasted Baby Red Potatoes
These Baby Red Potatoes are roasted to perfection - crisp on the outside and tender outside.
Ingredients
- 3 lbs baby red potatoes, unpeeled
- 2 Tbsp extra light olive oil
- 1 1/2 tsp dry parsley
- 1 tsp sea salt or 3/4 tsp table salt
- 1/2 tsp freshly ground pepper
- 2 cloves garlic, pressed
Instructions
- Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
- In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
- Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
- Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.
Nutrition Facts
Oven Roasted Baby Red Potatoes
Amount per Serving
Calories
202
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Sodium
429
mg
19
%
Potassium
1032
mg
29
%
Carbohydrates
37
g
12
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
16
IU
0
%
Vitamin C
20
mg
24
%
Calcium
24
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
