Roasted Baby Potatoes
An easy recipe for extra crispy Roasted Baby Potatoes. No peeling, no fancy ingredients, and just 10 minutes of prep time! A simple blend of spices and an extra crispy exterior make them extra delicious.
Servings: 6
Calories: 132kcal
Ingredients
- 24 ounces Baby Potatoes
- 4 cloves of garlic, crushed and peeled (not chopped) (optional)
- 2 tablespoons avocado or canola oil
- 2 teaspoons Kosher salt
- Scant teaspoon black pepper
Instructions
- Preheat the oven to 425°F and have ready a large rimmed baking sheet lined with nonstick aluminum foil.
- Rinse and dry the potatoes. Then, cut larger Baby potatoes into quarters and smaller Baby potatoes in half.
- Transfer them to the prepared baking sheet, along with the crushed garlic cloves (if using), drizzle with oil, and sprinkle with salt and pepper. Use your hands to toss the potatoes in the oil and seasoning until they are evenly coated.
- Space them out as much as possible on the baking sheet and bake for 20 minutes. Remove the potatoes from the oven and carefully use a spatula to turn them over. Return to the oven to bake for another 20 minutes.
- Discard of the garlic cloves, serve, and enjoy!
Nutrition
Calories: 132kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 782mg | Potassium: 486mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 23mg | Calcium: 18mg | Iron: 1mg