Roasted Baby Potatoes
With just a few simple ingredients and minimal effort, these delicious potatoes go with everything!
Servings: 4 people
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- 2 large cloves garlic minced
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
- 1 1/2 pounds small potatoes baby red potatoes or baby Yukon gold potatoes, halved
- flaky sea salt such as Maldon, for serving
- minced fresh parsley for garnish, optional
Instructions
- Preheat oven to 425˚F.
- In a large bowl, whisk together olive oil, rosemary, garlic, kosher salt and pepper. Add halved potatoes and toss to coat evenly. Spread into an even layer on a rimmed baking sheet.
- Roast 25 to 30 minutes until tender and golden brown, stirring potatoes once halfway through. Transfer to serving platter and finish with flaky salt and parsley if desired. Serve.
Nutrition
Calories: 196kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 301mg | Potassium: 726mg | Fiber: 4g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 34mg | Calcium: 25mg | Iron: 1mg
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