Oven Roasted Baby Red Potatoes

• Vegan
• Gluten free

• Produce

  • 3 lbs Baby red potatoes
  • 2 cloves Garlic
  • 1 1/2 tsp Parsley, dry

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, light

Found on natashaskitchen.com

Ingredients

• 3 lbs baby red potatoes, unpeeled
• 2 Tbsp extra light olive oil
• 1½ tsp dry parsley
• 1 tsp sea salt or ¾ tsp table salt
• ½ tsp freshly ground pepper
• 2 cloves garlic, pressed

Directions

• Cut potatoes into 1 to 1½ pieces. We didnt 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
• (sorry we totally missed photographing these cute little potatoes before we sliced and cooked them. We were seriously photographing 3 recipes at the same time. My bad.)
• In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1½ tsp dry parsley, 1 tsp sea salt (or ¾ tsp table salt) and ½ tsp black pepper.
• Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
• 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.