Spring Baby Potatoes
Spring Baby Potatoes are a simple and delightful side dish that highlight the fresh taste of new potatoes. This recipe roasts the potatoes until they are tender and golden, seasoned with a combination of herbs for added flavor. Perfect for any springtime meal!
Equipment
- 1 baking sheet
- 1 pot for boiling
- 1 colander
- 1 mixing bowl
- 1 wooden spoon or spatula
- 1 ladle or serving spoon
- 1 oven
Ingredients
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the baby potatoes thoroughly under cold running water and remove any dirt.
- Place the potatoes in a pot of salted water and bring to a boil. Cook for about 10 minutes, or until slightly tender but not fully cooked. Drain the potatoes in a colander.
- In a mixing bowl, combine the olive oil, salt, pepper, garlic powder, and rosemary.
- Add the drained potatoes to the mixing bowl and gently toss them in the herb mixture until evenly coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for 15-20 minutes, or until golden brown and crispy, turning the potatoes halfway through the cooking time for even browning.
- Once the potatoes are done, remove them from the oven and let them cool for a couple of minutes.
- Garnish with fresh parsley before serving.
Notes
For extra flavor, consider adding lemon zest or fresh garlic while tossing the potatoes.
These potatoes pair well with grilled meats or can be served warm as part of a salad. Enjoy your springtime dish!