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Oven roasted baby potatoes are left whole for roasting. I love the small potatoes, not only are they cute but they are tasty too.

Oven Roasted Baby Potatoes

Oven roasted baby potatoes are left whole for roasting. I love the small potatoes, not only are they cute but they are tasty too.
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories: 145kcal
Author: Dawn

Ingredients

  • 2 pounds baby potatoes like Yukon gold
  • 1 1/2 teaspoon salt
  • 2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1 tablespoon fresh parsley

Instructions

  • Wash the potatoes and place in a large pan. Add cold water so that the potatoes are just covered. Add 1 1/2 teaspoon of salt to the water. Over medium-high heat bring the potatoes to a boil. Reduce heat to medium-low and cook the potatoes until fork tender, about 15 minutes.
  • Preheat the oven to 475 degrees F. 
  • Once the potatoes are cooked remove them with a slotted spoon and place them in a colander. Make sure the potatoes are thoroughly drained. Toss the potatoes with olive oil, 1/2 teaspoon sea salt, and parsley.
  • Line a jelly roll pan with tin foil and place the potatoes on the pan. Make sure that there is a single layer and the potatoes are not touching. Flip the potatoes over half-way through the roasting time. Bake for about 40 minutes or until the skins are slightly crispy.  Serve with your favorite meal.

Nutrition

Calories: 145kcal