Roasted Baby Potatoes
This recipe is one I have made for years, and it never gets old. It has become a staple side dish in our house—I serve it about once a week, if not more. It pairs perfectly with chicken, pork chops, or steak - you name it. Plus, it always turns out delicious while taking very minimal time and ingredients to prepare.
Servings: 4
Ingredients
- 24 ounces baby potatoes ( I like the gold variety)
- 2 tablespoons olive oil
- ¼ teaspoon paprika
- ¼ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon unsalted butter
- 1 clove garlic minced
- ¼ cup grated parmesan
- fresh parsley to serve
Instructions
- Preheat the oven to 425° F and line a rimmed baking tray with aluminum foil. (Trust me this makes cleanup so much easier!)
- Wash and dry potatoes. Cut potatoes into halves or quarters, but try to keep them uniform in size. (Make sure they are thoroughly dried because the potatoes will not roast if they are wet!)
- Add the potatoes to a large bowl. Drizzle with olive oil and sprinkle with paprika, Italian seasoning, salt and pepper. Reserve the garlic and parmesan cheese.
- Stir the potatoes well to completely coat with the seasonings. Pour onto the prepared baking tray. Spread out into an even layer.
- Cut the tablespoon of butter into a few small cubes and place on top of the potatoes.
- Place the tray in the preheated oven and roast for 20 minutes, stir and add the minced garlic and parmesan cheese. Put bake in the oven and continue to roast for another 20 minutes. Potatoes should be fork tender, crispy on the outside and tender inside.