Oven Roasted Baby Red Potatoes
Serving: 6-8
Ingredients
3 lbs baby red potatoes, unpeeled
2 Tbsp extra light olive oil
1½ tsp dry parsley
1 tsp sea salt or ¾ tsp table salt
½ tsp freshly ground pepper
2 cloves garlic, pressed
Instructions
Cut potatoes into 1" to 1½" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1½ tsp dry parsley, 1 tsp sea salt (or ¾ tsp table salt) and ½ tsp black pepper.
Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.
