Prep: 15 mins | Cook: 20mins | Total: 35 mins | Servings: 6 to 8
Who wouldn’t love potatoes? I don’t remember anyone who doesn’t love it, not a single one in my family. The potatoes can be an excellent addition to your diet if consumed in moderation. They contain good amounts of nutrients and fiber, plus they are very satiating and versatile. But the way you prepare them can make a big nutritional difference.
These Oven Roasted Baby Red Potatoes are soft and fluffy inside with a perfectly crisp exterior and lots of flavor from the fresh herbs. This dish is a nice pair for any meat of your choice. If you’re looking for carbs to balance your protein-rich entry, then this is a good side-to-side dish. Try this recipe for Oven Roasted Baby Red Potatoes, and enjoy it with your loved ones.
3 lbs baby red potatoes unpeeled
2 Tbsp extra light olive oil
1 1/2 tsp dry parsley
1 tsp sea salt, you can use 3/4 tsp table salt
1/2 tsp freshly ground pepper
(2) cloves garlic pressed
Cut potatoes into 1″ to 1 1/2″ pieces, and I didn’t cut the tiny taters. Add and place it in a large pot half full with warm water. Let the potatoes boil, and cook for 7-9 minutes (it should be almost cooked). Then drain, cover to keep warm, and set aside.
In a small bowl, mix 2 tbsp of olive oil, (2) pressed garlic cloves, 1 1/2 tsp dry parsley, a tsp of sea salt (or 3/4 tsp table salt), and 1/2 tsp black pepper.
Then toss potatoes gently with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
Then transfer potatoes to a large rimmed, non-stick baking pan, and place it cut side down. Bake it until the sides facing the pan are golden for 20 minutes at 425 degrees. Transfer it to a serving bowl, add and garnish with chopped fresh dill if desired, and serve.