Oven Roasted Baby Potatoes coated in extra virgin olive and herbes de provence are perfectly golden and crisp on the outside yet buttery and tender on the inside.
1-½teaspoonkosher salt(up to 2 teaspoon of kosher salt)
1-½teaspoonherbes de provence(or Italian seasoning)
Instructions
Preheat oven to 415 degrees F.
Line a baking sheet with parchment paper. Set aside.
Cut bag and add baby potatoes in a colander. Rinse potatoes under cool water then dry them thoroughly with paper towels.
Place the potatoes onto a cutting board and using a sharp knife cut each baby potato in half lengthwise (unless really small you can leave whole)
Transfer cut potatoes to a mixing bowl and drizzle with extra virgin olive oil, kosher salt, and herbes de provence. Toss the potatoes making sure they're well coated with the oil mixture.
Remove the potatoes from the bowl and onto the prepared baking sheet. Place them in a single layer with the flat side down and the skin side up. Make sure you do not over-crowed the pan. If doubling this recipe, use 2 baking sheets.
Roast the potatoes in the oven for 20 to 25 minutes. At the 20 minute mark, insert a tooth pick or fork into the largest potato. If it goes through the potato smoothly. They're done.
Serve with your protein of choice and enjoy.
Notes
After washing the potatoes, pat them dry with paper towels.
Coat them well with extra virgin olive oil to prevent them from coming out dry after roasting.
Don't forget to add salt.
Feel free to line your baking sheet with parchment paper for easy clean-up.
Parchment paper will also prevent them from sticking to the baking sheet.
They will still turn golden brown when using parchment paper.
Arrange the potatoes on a baking sheet with the flat side down and skin-side up (refer to recipe card below for detailed instructions).
Do not overcrowd the panthis will prevent them from becoming nice and crisp.
If doubling the recipe, use 2 baking sheets so you do not overcrowd the baking sheet.
No need to flip them on the other side while roasting.
Half way through the cooking process, gently slide a spatula under the potatoes to ensure they do not stick.
By the way, feel free to get creative by using different seasonings like ranch or Cajun.
If your potatoes are super small, leave them whole but use a fork to poke a few holes in them, so the steam escapes.