Spring Baby Potatoes
Spring baby potatoes are a delightful dish that highlights the fresh flavors of the season. This recipe features tender potatoes roasted with herbs and garlic to create a crispy exterior while maintaining a fluffy interior. Perfect as a side dish for any spring meal!
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 measuring spoons
- 1 cutting board
- 1 oven
Ingredients
- 2 pounds baby potatoes Wash thoroughly and cut in half if larger than a golf ball.
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped Or 1 teaspoon dried.
- 1 tablespoon fresh thyme, chopped Or 1 teaspoon dried.
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the baby potatoes thoroughly and cut them in half if they are larger than a golf ball. Leave them whole if they're small.
- In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
- Add the baby potatoes to the bowl and toss until evenly coated with the oil and herb mixture.
- Spread the potatoes evenly on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, turning them halfway through for even cooking.
- Once done, remove from the oven and sprinkle with chopped fresh parsley before serving.
- For added flavor, consider mixing in a squeeze of lemon juice before serving.
- You can also experiment with different herbs like dill or oregano based on your preference.
- This dish pairs well with grilled meats and fresh salads.
Notes
For added flavor, consider mixing in a squeeze of lemon juice before serving.
You can also experiment with different herbs like dill or oregano based on your preference.
This dish pairs well with grilled meats and fresh salads.