Description
A simple and delicious recipe for roasted tiny red potatoes coated with olive oil and herbs for a crispy, flavorful side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 1½ pounds tiny red potatoes, halved
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (or thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish
- Chopped fresh parsley
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Toss Potatoes: In a large bowl, toss the halved red potatoes with olive oil, garlic powder, rosemary, salt, and pepper until they are evenly coated with the seasoning mixture.
- Arrange for Roasting: Spread the coated potatoes in a single layer on the prepared baking sheet, placing them cut side down to achieve crispier edges during roasting.
- Roast Potatoes: Roast the potatoes in the oven for 25–30 minutes, flipping them once halfway through the cooking time, until they are golden brown and tender when pierced with a fork.
- Garnish and Serve: Remove the roasted potatoes from the oven, sprinkle with fresh chopped parsley if desired, and serve warm as a tasty side dish.
Notes
- For extra flavor, sprinkle the roasted potatoes with grated Parmesan cheese or a squeeze of lemon juice before serving.
- These roasted potatoes pair wonderfully with chicken, steak, or seafood for a complete meal.
