Garlic Roasted Baby Potatoes
These Garlic Roasted Baby Potatoes are wonderful bites of savory goodness. They're sheet-pan easy, packed with flavor, and healthy to boot. No butter needed.
Servings: 4
Ingredients
- 1 lb baby potatoes, see notes
- 2 tablespoons extra virgin olive oil
- 3 sprigs fresh thyme, leaves only
- 2 sprigs fresh rosemary, leaves only
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon freshly chopped parsley, optional, for garnish
Instructions
- Preheat oven to 450F, with rack on middle position. Line large baking pan with foil.
- Toss potatoes with all remaining ingredients on the foiled baking pan, ensuring even coating.
- Roast 30 minutes or just until potatoes are tender in the center and their skins are crispy.
- Sprinkle with freshly chopped parsley and serve immediately.
Notes
- Baby potatoes come in various sizes. We use the tiny baby potatoes that are roughly 1-inch in diameter. If your baby potatoes are larger, cut them into evenly sized 1-inch bites. This will help them cook at the same rate and ensure a consistent texture.
- Don't be shy with the extra virgin olive oil. It not only adds great flavor but also helps the potatoes achieve that perfect crispy exterior.
- Fresh herbs like thyme and rosemary can make a big difference. Strip the leaves from the stems and chop them finely before tossing them with the potatoes.
- Serve your garlic roasted baby potatoes as soon as they come out of the oven for the best texture and flavor.
- We love serving them with a juicy, Perfectly Cooked Steak or tender, flavorful Grilled Pork Chops.
Nutrition (per serving)
Calories: 121kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 491mg | Fiber: 3g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 1mg