Roasted Baby Potatoes
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.
Servings: 4 servings
- 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.
HOW TO MAKE THESE IN AN AIR FRYER
If you want to try these Baby Potatoes in the air fryer, you can! Just cut the raw potatoes to size, pat them dry, and then toss them with olive oil, herbs, and spices. Then cook them in an air fryer at 400°F for 20 minutes, shaking the basket halfway through. They should be tender and golden by this point, so you can serve them immediately.
HOW TO STORE AND REHEAT
Store these Roasted Baby Potatoes in the refrigerator in an airtight container. They will stay fresh for about 3-5 days. You can also freeze them once they are cooled in a ziplock bag or airtight container for up to 3 months. Thaw them completely before reheating. When you are almost ready to serve them, place the potatoes on a baking pan to reheat in the oven until warmed through.
Calories: 341kcal | Carbohydrates: 63g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 381mg | Potassium: 1506mg | Fiber: 9g | Sugar: 3g | Vitamin A: 659IU | Vitamin C: 68mg | Calcium: 89mg | Iron: 4mg