Simple Herby Roasted Baby Potatoes Recipes

SIMPLE HERBY ROASTED BABY POTATOES

Steps:

• Heat oven to 400 degrees.
• Add potatoes to a large saucepan. Add cold water to the pan until it's about an inch above the potatoes. Stir in a teaspoon of salt until dissolved.
• Bring to a boil over medium-high heat. Once boiling, reduce heat to low and gently simmer for 5 minutes. Drain potatoes and dry them on a clean kitchen towel.
• Add 1/4 cup olive oil, oregano, thyme, sage, garlic, and a couple large pinches of salt and pepper to a large bowl. Whisk until well combined.
• Add boiled potatoes to the olive oil and herb mixture and toss to coat the potatoes evenly.
• Transfer potatoes to a lightly greased baking sheet and spread them in a single layer. I like to make sure the cut side is down on the pan to get a nice crispy crust.
• Bake for 15 minutes or until the potatoes are baked through and fork tender.
• Combine remaining tablespoon olive oil and fresh chopped parsley in a small bowl.
• Pour oil and herb mixture over the roasted potatoes and toss to coat.
• Season to taste with salt and pepper and enjoy!

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

ROASTED BABY POTATOES WITH HERBS

Steps:

• Preheat oven to 400°F.
• Put the potatoes into a large bowl.
• In a small bowl, whisk the herbs, garlic, and oil together until blended.
• Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat.
• Transfer the potatoes to a large heavy baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs for approx 1 hour.
• Transfer the roasted potatoes to a platter
• Optional: Drizzle with additional extra-virgin olive oil and herbes de Provence. Serve warm or hot.

ROASTED BABY POTATOES WITH HERBS AND GARLIC

Steps:

• Preheat the oven to 400 degrees F. In a large bowl, whisk the oil, herbes de Provence, and garlic to blend. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly. Set the bowl aside (do not clean the bowl).
• Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl. Season the potatoes with more salt and pepper to taste. Transfer to a large bowl and serve.