Roasted Baby Potatoes
Roasted Baby Potatoes are crispy on the outside, tender in the middle, and packed with flavor, they go with just about anything. You only need a handful of ingredients and a hot oven to make them shine.
Servings: 4 Servings
Calories: 198kcal
Ingredients
- 1 1/2 pounds baby potatoes halved if large
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary or thyme optional
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Wash and dry the potatoes well. Cut any larger ones in half so they cook evenly.
- In a large bowl, toss the potatoes with olive oil, garlic, salt, pepper, and herbs if using.
- Spread the potatoes out in a single layer on the baking sheet, cut side down for extra crispiness.
- Roast for 30–35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
- Remove from the oven and sprinkle with fresh parsley if desired. Serve warm.
Nutrition
Calories: 198kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 593mg | Potassium: 740mg | Fiber: 4g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 37mg | Calcium: 29mg | Iron: 2mg