Roasted Baby Potatoes
These Roasted Baby Potatoes are crispy on the outside, soft and creamy on the inside, and incredibly easy to make. Tossed with olive oil, garlic, and simple seasonings, then roasted at high heat until golden and delicious, this is one of those side dishes that goes with just about anything and never disappoints.
Servings: 4
Calories: 342kcal
Ingredients
- 2 ½ pounds baby potatoes cleaned and cut in half
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Place the baby potatoes on the prepared baking sheet and toss well with olive oil and seasonings, until coated on all sides.
- Transfer the baking sheet to the oven and roast for about 20 minutes or until fork tender and crispy on the outside.
Notes
- Try to cut the potatoes into similar sizes so they cook evenly.
- Make sure the potatoes are spread in a single layer on the baking sheet so they roast instead of steam.
- Place the potatoes cut side down on the pan for extra crispy edges.
- Roast at a high temperature for the best color and texture.
- Don’t stir the potatoes too often while roasting or they won’t brown properly.
- Store leftover roasted potatoes in an airtight container in the refrigerator for 3 to 4 days.
- Reheat the potatoes in the oven at 400°F (200°C) for about 10 minutes to help them crisp up again. Microwaving works, but they won’t be crispy.
- You can freeze roasted potatoes, but the texture will be softer after thawing. Reheat them in the oven to bring back some of the crispiness.
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 51g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 309mg | Potassium: 1212mg | Fiber: 7g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 56mg | Calcium: 44mg | Iron: 3mg
