An easy recipe for buttery, garlicky Baby Dutch Potatoes, perfectly seasoned and roasted to a crispy, golden-brown. No chopping, no peeling necessary!
Place in the oven and roast for 20 minutes. Carefully pull out the baking sheet, toss the potatoes with a spatula and return back to the oven for another 10-15 minutes, or until they are fork tender and golden brown. Serve hot from the oven and enjoy.
*Nonstick aluminum foil can make all the difference in the world when it comes time to toss your potatoes, an important step within the recipe.
The Anthony Kitchen