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Garlicky Roasted Baby Red Potatoes

Garlicky Roasted Baby Red Potatoes

I had a bag of baby red potatoes that I couldn’t wait to roast. I decided to roast them simply with a bit of olive oil, sea salt, and freshly cracked pepper. Once they were roasted, I tossed them with a bit more olive oil, fresh parsley, and minced garlic and put them back into the oven for a couple of minutes. I loved that the potatoes had a great garlic flavor without the garlic getting burnt by roasting the whole cooking time. We all enjoyed the potatoes and there was none left at the end of dinner. I served these potatoes with Roasted Herb Chicken Drumsticks with Lemon and Garlic and Roasted Heirloom Tomatoes, Asparagus, and Green Beans for a delicious and healthy dinner.

Garlicky Roasted Baby Red Potatoes

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray then add the baby red potatoes. Drizzle the potatoes with olive oil then season with sea salt and freshly cracked pepper, to taste.

Garlicky Roasted Baby Red Potatoes

Place into the oven and roast for 10 minutes then toss them. Continue to roast for an additional 10 minutes, or until tender and cooked through.

Remove the roasted potatoes from the oven and drizzle with bit more olive oil, freshly chopped parsley, and minced garlic; toss until evenly coated then place back into the oven for 2-3 minutes. Remove from the oven and serve immediately. Enjoy.

Garlicky Roasted Baby Red Potatoes

 

Garlicky Roasted Baby Red Potatoes

Garlicky Roasted Baby Red Potatoes

Servings: 4

Ingredients

  • 12 oz baby red potatoes
  • Drizzle of olive oil plus more later
  • Sea salt and freshly cracked pepper to taste
  • 1 tbsp fresh parsley chopped
  • 1-2 cloves of garlic minced

Instructions

  • Preheat the oven to 400 degrees. Coat a baking dish with cooking spray then add the baby red potatoes. Drizzle the potatoes with olive oil then season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 10 minutes then toss them. Continue to roast for an additional 10 minutes, or until tender and cooked through.
  • Remove the roasted potatoes from the oven and drizzle with bit more olive oil, freshly chopped parsley, and minced garlic; toss until evenly coated then place back into the oven for 2-3 minutes. Remove from the oven and serve immediately. Enjoy.
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9 Comments

  1. Kim in MD says:

    I love roasted potatoes. Your recipe looks delicious, Pam!

  2. Red potatoes are my favorite kind. I like your idea of adding the garlic at the very end so it doesn’t scorch.

  3. Peggy Recker says:

    These sound really good!

  4. I like that idea of a second round of seasoning near the end to avoid burning the garlic. We do that in BBQ (last minute glazes and rubs) so I don’t know why this hadn’t occurred to me before. Great idea, Pam.

  5. Great idea to add the garlic at the end! I’m sure the flavor just can’t be beat.