Roasted Baby Potatoes with Garlic and Italian Herbs
Roasted baby potatoes with garlic and Italian herbs are crispy on the outside and soft and fluffy on the inside. Easy to make!
Author: Lucy Brewer
1 1/2tablespoonsdried Italian herbs
2lbs.mixture of fingerling potatoes, , baby red potatoes, and small white potatoes
1teaspoonfreshly ground black pepper
Preheat oven to 400.
In a large bowl, whisk the olive oil, herbs, minced garlic, 1 teaspoon salt, and 1 teaspoon pepper. Add the potatoes and stir gently. Be sure all the potatoes are coated with oil.
Lightly spray a large, heavy baking sheet.
Remove the potatoes with a slotted spoon and place on the baking sheet, making sure there is space between each potato. If necessary, use two baking sheets.
Set the bowl aside and do NOT wash.
Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Remove potatoes from oven and place back in the bowl with reserved olive oil.
Stir gently to coat the potatoes again then remove to a serving dish.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.