Roasted Baby Potatoes
Roasted baby potatoes are a simple yet flavorful side dish featuring small, tender potatoes that are crisp on the outside and soft on the inside. They are tossed in olive oil, seasoned with salt, pepper, garlic, and fresh or dried herbs like rosemary, thyme, or parsley. Roasting at a high temperature caramelizes the exterior, creating a golden-brown crust while preserving the creamy texture within. These versatile potatoes pair well with a variety of dishes, from roasted meats to grilled vegetables, making them a crowd-pleasing addition to any meal.
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Ingredients
- 2 lbs New potatoes or baby Yukon gold or red potatoes about 1-inch wide
- 1 Rosemary or Thyme, small bunch fresh
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper freshly ground
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 425ºF.
- Halve 2 pounds baby Yukon gold or red potatoes. Finely chop fresh rosemary or thyme leaves until you have 2 tablespoons.
- Place the potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with the herbs, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then arrange the potatoes in a single layer cut-side down.
- Roast until the potatoes are lightly browned on the bottom and they easily release from the pan with a flat spatula, 20 to 25 minutes. Toss the potatoes and roast until browned all over and tender, about 5 minutes more.
Nutrition
Calories: 117kcalCarbohydrates: 21gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 154mgPotassium: 478mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 22mgVitamin E: 0.01mgCalcium: 14mgIron: 1mgZinc: 0.3mg
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