Roasted Baby Potatoes
Roasted Baby Potatoes are an easy yet versatile side dish! Perfectly golden and crunchy on the outside, fluffy and tender on the inside.
Servings: 6
Ingredients
- 2 pounds golden baby potatoes
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoon butter melted
- 1 fresh parsley finely chopped
Instructions
- Preheat the oven to 400 degrees and prepare a baking sheet by lining with aluminum foil.
- In a large bowl, toss the baby potatoes with the olive oil, garlic, salt and pepper until fully coated.
- Spread evenly on the prepared baking sheet.
- Bake for 20 minutes, then flip the potatoes.
- Continue cooking for 10 more minutes or until the potatoes are fork tender.
- When potatoes are finished cooking, remove them from the oven and drizzle with the melted butter. Toss to coat.
- Sprinkle with the fresh parsley and serve.
Notes
- Storage - Leftovers can be kept in an airtight container for up to 5 days in the fridge. I do not recommend freezing as they can get mushy.
- Reheating - For best results, I like to reheat the potatoes in a 375 degrees F oven until warmed.
- I love reheating these the next morning and serving with eggs and bacon!
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 447mg | Potassium: 645mg | Fiber: 3g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 30mg | Calcium: 23mg | Iron: 1mg
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