|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple recipe for oven-roasted potatoes makes a great side dish for so many meals. Using a pound of baby potatoes or new potatoes, olive oil, salt, and pepper, the potatoes take just a few minutes to prep before roasting. Parboiling them makes them creamy and tender on the inside. If you have a flavored salt blend or a fine quality olive oil, this is a great recipe to use them in.
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- 1 pound baby potatoes (or new potatoes)
- 2 tablespoons olive oil
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- Optional: Parsley (fresh, chopped)
Gather the ingredients.
Preheat oven to 400 F.
In a large pot, cover baby potatoes with water and bring to a boil.
Parboil, just until soft, about 8 to 10 minutes; then drain and cool immediately, and set aside. This step makes the potatoes creamy.
Slice cooled potatoes in half and gently toss with olive oil, salt, and pepper, being sure to coat well.
Put the potatoes, cut-side down, on a non-stick baking pan and roast in the oven for 15 to 20 minutes, or until golden brown and crispy.
Remove from oven and sprinkle with fresh parsley if using.
Serve and enjoy!