Roasted Tiny Red Potatoes
Roasted tiny red potatoes make an easy and delicious side dish. Their thin skins crisp up in the oven while the insides stay soft and creamy. These little potatoes have a naturally sweet flavor and roast in just 20 minutes. They’re perfect 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 the potatoes in an airtight container for up to 3 days. They should not be frozen.
Nutrition
Calories: 154.8kcalCarbohydrates: 25.7gProtein: 3.3gTotal Fat: 4.9gSaturated Fat: 0.7gSodium: 418.4mgPotassium: 731.8mgFiber: 2.8gSugar: 2gNet Carbohydrates: 22.9g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
