Oven Roasted Baby Red Potatoes

By ezunich

Ingredients

• 3 lbs baby red potatoes, unpeeled
• 2 Tbsp extra light olive oil
• 1 1/2 tsp dry parsley
• 1 tsp sea salt or 3/4 tsp table salt
• 1/2 tsp freshly ground pepper
• 2 cloves garlic, pressed

Preparation

Step 1

1. Cut potatoes into 1″ to 1 1/2″ pieces. We didn’t cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
2. In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
3. Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
4. Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.