|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 from Gardein.com 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. If you have a gourmet 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)
- Water (for simmering)
- 1/4 cup olive oil (good-quality)
- 1/4 teaspoon 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.
Slice cooled potatoes in half and gently toss with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper, being sure to coat well.
Place 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 (optional).
Serve and enjoy!