Description
Crispy and flavorful roasted baby gold potatoes, perfect as a side dish.
Ingredients
Scale
- 2 pounds baby gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3/5 teaspoon pepper
- 1–1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup freshly grated Parmesan cheese
- finely chopped fresh parsley (or thyme, optional)
Instructions
- Preheat oven to 425°F.
- Scrub and thoroughly dry potatoes. Cut into 1/2-inch cubes and put on a sheet pan.
- Drizzle on oil and add all seasonings. Toss well with your hands to evenly coat potatoes.
- Spread potatoes on the pan in a single layer, taking care not to overlap.
- Bake 15 minutes; remove and toss with a metal turner.
- Bake another 15 minutes, then flip again.
- Bake 5–15 minutes more, until the potatoes are nicely browned/charred and tender. (Test doneness with a fork.)
- Remove potatoes from oven and let cool slightly before optionally adding fresh herbs and/or grating Parmesan cheese on top (use a fine grater).
- Serve and enjoy!
Notes
- Peeling the potatoes is optional, leaving the skin on adds texture.
- Adjust seasoning to taste.
- Fresh herbs can be added for more flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 4mg