Oven Roasted Baby Red Potatoes
Oven Roasted Baby Red Potatoes have a soft and fluffy interior, with a perfectly crisp exterior and with lots of flavor from the fresh herbs!
Servings 6 servings
- 3 lbs baby red potatoes washed well and unpeeled
- 3 tablespoons olive oil
- 1 1/2 teaspoon dry parsley
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves finely diced
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon smoked paprika
- 4 cloves garlic minced
Preheat oven to 425 degrees F.
Wash well and scrub the potatoes clean, cut potatoes into 1" to 1 1/2" pieces and place in a large pot half full with warm water.
Over medium-high heat and bring potatoes to a boil and cook for 7-9 minutes, they should be almost cooked.
Drain immediately and set aside.
In a small bowl, mix together the rest of the ingredients, add to the potatoes and gently toss to coat evenly.
Transfer potatoes to a large rimmed baking sheet, arrange them into one layer.
Bake for 20 minutes or until the bottom side is golden.
Serve sprinkled with chopped fresh dill.
Calories: 228kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 429mg | Potassium: 1040mg | Fiber: 4g | Sugar: 3g | Vitamin A: 206IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 2mg