Oven Roasted Baby Potatoes
Oven roasted baby potatoes that are crispy outside and creamy and buttery tasting inside make the perfect side dish! A whole food that is naturally grain-free, these little spuds are packing! They give us vitamin C, vitamin B6, potassium, manganese, fiber and more. What’s not to love?!
Seasoning
I grow rosemary in the warmer months so I dry some and freeze what’s left before winter comes so I always have it on hand. In this recipe, garlic, rosemary and paprika are used. I like the flavor of sweet paprika with these spices so that is what I used. Potatoes are very versatile vegetables so you can really get creative with the spices and mix it up with some different flavor profiles to complement your main dish of the day. A chili powder, curry, cayenne and paprika mixture spices things up a bit 💃 for an exotic flair or a nice green mix of oregano, thyme, parsley and onion can give an herb flavor for an earthy flair. There really are endless options!
Colors
The simple, earthy, creamy sweetness of these baby potatoes mixed with delicious, savory herbs, spices and salt creates a mouth-watering and addictive flavor blend. All of the colors of potatoes (red, yellow and purple) are good and each has a slightly different texture. The baby multi-color ones are my favorites to get the extra vitamins and textures of the different potato colors all at once. In my opinion, the purple ones are the best! They are called “Red Desiree” potatoes and are part of the red potato family. They are said to be the healthiest of all potatoes, since they contain the highest levels of vitamins, minerals and healthy phytochemicals. I ❤️ phytochemicals! Taste the rainbow… 🌈
Roasted baby potatoes are so easy to make! Just chop, mix and bake for 30 minutes! These potatoes are a great accompaniment to meatloaf (check out my Grain-Free Turkey & Veggie Meatloaf Muffins here). I also like to toss leftovers (if there are any) into salads. Additionally, these can easily be made in larger batches for feeding a crowd. Extras refrigerate well for 3-5 days in a sealed container.
Enjoy!
Oven Roasted Baby Potatoes
Ingredients
- 2 lbs baby potatoes washed and halved (or quartered if larger baby potatoes)
- 2 tbsp olive oil
- 1 tbsp dried rosemary
- 2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp salt add more to taste
- ½ tsp black pepper
Instructions
- Preheat oven to 400 degrees F. Cut the baby potatoes in half or quarters if they are on the larger side.
- In a bowl, mix together the potatoes, olive oil, rosemary, garlic powder, paprika, salt and pepper until the potatoes are coated. Lay in a single layer on the baking pan with cut sides down.
- Roast for 30 minutes. Potatoes will be done when they are golden brown with a crispy texture but tender when pierced with a fork. Season with extra salt to taste. Enjoy!
Notes
Calories: 162kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 398mg | Potassium: 653mg | Fiber: 4g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 30mg | Calcium: 24mg | Iron: 1mg