Ingredients
- 1½ pounds baby red potatoes
- 3 tbsp extra-virgin olive oil
- ¾ tsp kosher salt
- ¼ tsp ground black pepper
- 1 tbsp minced garlic (about 3 cloves; optional)
- 1 tsp Italian seasoning (or ½ tsp dried rosemary, or 1–2 tbsp chopped fresh herbs of choice; optional)
- 2 tbsp finely grated Parmesan (optional)
Instructions
- Preheat the Oven: Place a rack in the center of the oven and preheat to 400°F (200°C).
- Prepare the Potatoes: Rinse the potatoes and dry them very well. Slice the potatoes in half if they’re golf ball-sized or smaller, or in quarters if they’re larger. Place them in a large bowl.
- Season the Potatoes: Drizzle the potatoes with olive oil and sprinkle with salt, pepper, garlic, and Italian seasoning (if using). Toss to coat evenly.
- Arrange on Baking Sheet: Pour the seasoned potatoes onto a baking sheet. Scrape any leftover oil and spices from the bowl over the potatoes. Spread the potatoes in an even layer, turning them so that the cut sides are touching the pan.
- Roast: Roast the potatoes for 45-55 minutes, tossing them every 15 minutes. Continue roasting until the potatoes are golden brown and crispy on the outside and tender when pierced with a fork.
- Optional Topping: Sprinkle with grated Parmesan (if using) and serve hot. Add extra salt and pepper to taste.
Notes
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- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
