Crispy Herb Roasted Rainbow Baby Potatoes
This crispy roasted baby potatoes recipe is your answer for what to make for dinner tonight. Crispy, herby, and pillowy on the inside.
Servings: 6 servings
Calories: 103kcal
Equipment
- 1 large mixing bowl
- 1 tongs
- 1 baking sheet
- 1 sheet of aluminum or parchment paper
Ingredients
- 2 cups baby rainbow potatoes rinsed, pat dried, and sliced in half
- 3 tablespoon olive oil
- 1 tablespoon dried parsley
- ½ tablespoon dried basil
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
- Preheat the oven to 400º and line a baking sheet with parchment paper. Rinse and pat dry the baby potatoes, then slice in half (or if they are larger potatoes, slice into smaller sections).
- Toss the potatoes into a large mixing bowl and drizzle with a generous amount of olive oil.
- To the potatoes, add the herbs and toss to make sure the herbs and seasonings are evenly distributed.
- Pour the potatoes onto the baking sheet in an even layer, laying most of the potatoes flat side down so that they get crispy. Bake for 25 minutes or until golden and crispy.
Notes
Don't overcrowd the baking sheet. Use a large enough baking sheet for the potatoes to cook all the way through, and get nice and crisp.
Nutrition
Calories: 103kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 236mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 174IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 1mg
