Roasted Baby Potatoes
Roasted Baby Potatoes are not only delicious, but they also look so pretty! Try them as a side dish for your next big family dinner or holiday gathering – these are always a big hit with everyone!
Ingredients
- 2 pounds baby potatoes (rinsed, drained and sliced in half)
- 2 tablespoons olive oil
- 1 teaspoon dried garlic powder (or more to taste)
- ½ teaspoon ground paprika
- ½ teaspoon salt (or more to taste; I personally prefer seasoning more after roasting)
- black pepper (to taste)
- handful fresh rosemary sprigs (and/or fresh thyme)
- coarse sea salt
- cracked black pepper
- chopped fresh parsley
Directions
- 1
Prep: Preheat oven to 420°F (220°C). Place a rimmed sheet pan in oven as it preheats, to heat up.
- 2
Season potatoes: Carefully toss potatoes in a large bowl with olive oil, garlic powder, paprika, salt and black pepper. Make sure all potatoes are evenly coated.
- 3
Add potatoes to baking sheet: Carefully remove preheated sheet pan from oven using oven gloves. Lightly coat with oil. Place seasoned potatoes on pan, cut side down, in a single layer. Tuck rosemary sprigs in between potatoes.
- 4
Bake: Bake potatoes for around 25-30 minutes, or until tender on the inside and browned on the outside. Remove from oven and flip potatoes to face cut side upwards. Finish under the broiler for 1-2 minutes to achieve a well-roasted, browned finish.
- 5
Garnish: Sprinkle hot potatoes with black pepper, sea salt flakes and fresh parsley, if you like. Serve immediately.