Description
This Roasted Baby Potatoes recipe features tender, golden-brown baby potatoes seasoned with garlic powder, Italian seasoning, salt, and pepper, then perfectly roasted to crispy, flavorful perfection in just 30 minutes. Ideal as a side dish, these potatoes are easy to prepare and garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Potatoes
- 2 ½ pounds baby potatoes, halved
Seasonings
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Season the Potatoes: In a large mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, Italian seasoning, salt, and pepper until each piece is evenly coated with the flavorful mixture.
- Arrange on Baking Sheet: Spread the seasoned potatoes out in a single layer on the prepared baking sheet, making sure they have enough space to roast evenly without overcrowding.
- Roast the Potatoes: Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes, or until they turn golden-brown and are fork-tender. Rotate the pan halfway through cooking to promote even browning.
- Garnish and Serve: Once roasted, remove the potatoes from the oven and transfer them to a serving dish. Sprinkle with fresh chopped parsley for a bright, fresh finish before serving.
Notes
- Cut potatoes into similar-sized pieces to ensure even cooking.
- Feel free to substitute Italian seasoning with fresh herbs like rosemary or thyme for a different flavor profile.
- To make these potatoes extra crispy, avoid overcrowding the baking sheet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For a dairy-free and vegan side dish, this recipe contains no animal products.
