Roasted Tiny Red Potatoes
Tiny roasted red potatoes are an easy oven side dish made with small red potatoes, olive oil, garlic, and fresh parsley. Roast them at 400°F until golden on the outside and tender in the middle, then serve with chicken, beef, or fish.
Ingredients
- 1 pound small red potatoes, rinse and pat dry with paper towels
- 1 tablespoon olive oil
- ½ teaspoon salt
- freshly ground black pepper
- ¼ cup chopped parsley
- 4 cloves garlic, peeled, crushed, and roughly chopped
Instructions
- Preheat the oven to 400°F or 204°C with the rack set in the center of the oven. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the potatoes with olive oil, garlic, salt and pepper. Scatter the seasoned potatoes on the sheet pan.
- Roast 20 minutes or until tender when pierced with the tip of a knife.
- Remove pan from oven. Place the potatoes in a large bowl. Toss with chopped parsley. Season with salt and pepper to taste.
Notes
Storage: Store leftover roasted red potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on a sheet pan in a 400°F oven for 8 to 10 minutes, until hot and lightly crisp. You can also reheat them in an air fryer at 375°F for a few minutes.
Nutrition
Calories: 116.1kcalCarbohydrates: 19.3gProtein: 2.4gTotal Fat: 3.7gSaturated Fat: 0.5gSodium: 313.8mgPotassium: 548.9mgFiber: 2.1gSugar: 1.5g
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