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Roasted Baby Potatoes
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Description
This simple method for roasting baby potatoes highlights their creamy, fresh-from-the-garden goodness.
Ingredients
- ½ cups Olive Oil Plus More For Drizzling On The Finished Dish
- ½ Tablespoons Sea Salt (or Instead Of The 1/2 Tablespoon Sea Salt You Can Use About 3/4 Teaspoon For Regular Salt)
- 1-½ Tablespoon Salt-free Italian Herb Blend (I Use Penzeys Spices Tuscan Sunset)
- 3 pounds Baby Or Fingerling Potatoes (white, Red ,gold, And/or Purple)
- Optional For Serving: Chopped Fresh Herbs, Freshly Ground Black Pepper
Preparation
Preheat oven to 400 F. Combine the oil, salt, and Italian seasoning in a gallon-size resealable plastic bag.
Wash and dry potatoes. Place potatoes in the bag and zip shut. Shake bag until potatoes are evenly coated with the oil and seasonings.
Pour the potatoes onto a large rimmed baking sheet in a single layer. Bake for 35-45 minutes or until potatoes are tender when pierced with a fork.
Arrange on serving platter. Drizzle with additional olive oil, sprinkle with freshly ground pepper, and top with chopped fresh herbs of choice.
More Recipes from Trish at GlutenFreeFavoriteRecipes.com
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