Oven-Roasted Baby Potatoes
Crispy-on-the-outside and tender-on-the-inside baby potatoes are achieved by first parboiling and then roasting them.
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Instructions
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Preheat the oven to 400 F and start boiling water for 1 pound of baby potatoes.
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Parboil potatoes for 8 to 10 minutes until soft, then drain and cool.
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Slice cooled potatoes in half, then toss with 2 tablespoons olive oil, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper to coat thoroughly.
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Place potatoes cut-side down on a nonstick baking pan and roast for 15 to 20 minutes until golden and crispy.
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Serve immediately, garnished with fresh parsley if desired.
Nutritional Info (per serving)
Calories:
221 kcal
Carbohydrate:
32 g
Cholesterol:
0 mg
Fiber:
3 g
Protein:
4 g
Saturated Fat:
1 g
Sodium:
645 mg
Sugar:
2 g
Fat:
9 g
Unsaturated Fat:
0 g