Roasted Baby Potatoes

Roasted baby potatoes are a simple side dish that goes with just about anything. Buttery, garlic-y, with crisp, golden edges and fluffy inside ... they are one of my favorite side dishes.

Prep Time10

Cook Time20

Servings: people (as a side dish)

Calories: 211kcal

Equipment

Ingredients

2 lb baby potatoes , halved*
3 cloves garlic , minced
2 Tbsp. olive oil
2 Tbsp. fresh parsley , chopped**
sea salt, to taste

Instructions

Season the potatoes. Add the potatoes, garlic, and oil into a large bowl and toss until evenly coated. Season with salt and toss once again.
Roast. Preheat the oven to 400°F/200°C. Transfer the potatoes onto a large baking sheet or a pan and spread them into an even layer. For crispier potatoes, arrange them cut side down. Bake until the potatoes are golden brown and fork tender, 35-45 minutes, flipping halfway through roasting.
Serve. Transfer the roasted potatoes to a serving bowl and sprinkle a little extra fresh parsley on top (optional). Serve immediately.
Store. Leftover roasted baby potatoes keep well in an airtight container in the refrigerator for 3-5 days.

Notes

*I used a mix of white, red, and purple potatoes.
**In the photos, I used rosemary instead of parsley.
***Nutrition information is approximate and may container errors. Please, feel free to make your own calculations.

Nutrition