Roasted Baby Potatoes

 Roasted Baby Potatoes

These roasted baby potatoes with olive oil, garlic, and fresh rosemary are ready in less than 30 minutes. Crispy on the outside and creamy on the inside, these baby potatoes cook while you prepare your main dish. With only 5 minutes of prep time, they're perfect for a weeknight dinner or a quick appetizer at a last-minute party. I once made the mistake of having them done before my main dish and they were almost all gone by the time dinner started!

Roasted Baby Potatoes

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter)
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter)
1 tablespoon herbes de Provence
3 cloves garlic, finely minced
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

NOTE:  If you would prefer to make your own seasonings, use the following blend: 

2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoons paprika
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon pepper




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