Roasted Baby Potatoes

let's make...

– 3 lbs. baby potatoes (Yukon Gold or Red Bliss) – 2 tbsp. olive oil – 2 garlic cloves, minced – 2 tsp. oregano – 1 tsp. paprika – ¾ tsp. salt or to taste – ½ tsp. pepper or to taste




Wash your baby potatoes thoroughly and cut them in half (you'll need pieces that are about 1 ½″ in size)



Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook over medium heat for 7 minutes and then drain the water.



Add the olive oil, oregano, garlic, paprika, and salt and pepper to the drained potatoes and toss everything together gently.



Transfer the potatoes to a large parchment-lined baking pan and place cut side down. Bake at 425°F for 25 minutes or until  the sides facing the pan are golden. Garnish with fresh dill, if desired. Serve hot.

These Roasted Baby Potatoes have a deliciously creamy texture with just the right mix of herbs and spices. This scrumptious side will make any main course even better.

Thick Brush Stroke

For more deliciousness!