Oven Roasted Baby Red Potatoes

Oven Roasted Baby Red Potatoes

from natashaskitchen.com
35 min
6 servings

These Baby Red Potatoes are roasted to perfection - crisp on the outside and tender outside.

Ingredients

  • 3 lbs baby red potatoes (unpeeled)
  • 2 Tbsp extra light olive oil
  • 1 1/2 tsp dry parsley
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/2 tsp freshly ground pepper
  • 2 cloves garlic (pressed)

Directions

  1. 1

    Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside

  2. 2

    In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.

  3. 3

    Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).

  4. 4

    Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.