Description
Delight in the tender, creamy texture of roasted spring baby potatoes, perfectly seasoned and crispy, making them an irresistible side dish for any meal.
Ingredients
Scale
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh herbs (rosemary, thyme, or parsley)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
<liTangy dipping sauce or sour cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the baby potatoes.
- Cut the potatoes in half.
- Toss the potatoes with olive oil, minced garlic, chopped fresh herbs, salt, and pepper.
- Spread the potatoes on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, flipping halfway through.
- Serve warm with a tangy dipping sauce or a dollop of sour cream.
Notes
Make-ahead tips: Wash and slice potatoes a few hours ahead, keeping them submerged in cold water to prevent browning.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg