Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don’t even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4
Yield: 4 servings
Ingredients
1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste
Directions
Step 1: Preheat the oven to 400 degrees F (200 degrees C).
Step 2: Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
Step 3: Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Cook’s Notes:
Dry potatoes thoroughly after rinsing or oil will not stick. Tastes best with olive oil.
Tips:
Marinate for best flavor.
Cooking time may vary depending on size of the potatoes. I have used this recipe with different temperatures, just keep an eye on them as they do not take long to cook all the way through.
Nutrition Facts
Per Serving:Â 193 calories; protein 3.5g; carbohydrates 30.2g; fat 6.9g; sodium 90.6mg.
