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Oven Roasted Baby Potatoes

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Oven Roasted Baby Potatoes
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Rating: 
Makes: 6 servings adjust

Directions

 

Step 1

Preheat oven to 425 F.

Ingredients

  • 3 pounds Small Baby Potatoes, unpeeled

Step 2

Cut potatoes in half or into 1 to 1 1/2-inch pieces if using larger potatoes. Place them in a large pot with enough warm water to cover them.
 

Step 3

Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain and set aside.

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 2 cloves Garlic, pressed
  • 1 12 teaspoons Dried Parsley Flakes
  • 1 teaspoon Kosher Salt, or 1/2 teaspoon table salt
  • 12 teaspoon Ground Black Pepper

Step 4

In a small bowl, mix together olive oil, pressed garlic cloves, dry parsley, kosher salt (or 1/2 tsp table salt) and black pepper.
 

Step 5

Gently toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing). NOTE: I just put the slightly cooled potatoes into a gallon size freezer bag, added the oil mixture and shook it up until the potatoes were evenly coated.
 

Step 6

Transfer potatoes to a large rimmed, non-stick baking pan. Turn the potatoes so that the cut side faces down. Bake at 425°F for 20 minutes or until the sides facing the pan are golden.

Ingredients

  • Fresh Dill, chopped; optional

Step 7

Transfer potatoes to a serving dish. Garnish with chopped dill, if desired, and serve.
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