Oven Roasted Red Potatoes
Oven Roasted Red Potatoes – nicely cut baby red potatoes tossed in olive oil, herbs, garlic and creole seasoning. A great and simple side dish for anything grilled or skillet meat. Crispy, garlicky with a kick of heat!
Servings 3 -4 people
- 2- 2 1/2 pound (907.18 - 1133 g) small red or white potatoes (sliced in half)
- 3 tablespoon (42.45 g) or more good olive oil
- 1 teaspoon (2.30 g) freshly ground black pepper
- 1 teaspoon (2.6 g) creole seasoning
- 2 tablespoons minced garlic
- 2 tablespoons (7.6 g) minced fresh parsley
Preheat oven to 425 degrees F.
Scrub potatoes , clean and cut them in half .Place in a saucepan with water and about 1//2 teaspoons salt, you may add more after roasting .
Bring to a boil over high heat and then reduce the heat to a simmer. Cook for until just until the edges are tender. about 6-7 minutes. Potatoes should be almost cooked. Drain water and simmer for about 1 minute or until potatoes is completely dry .
Meanwhile , in a small pan set over medium low heat, combine oil, minced garlic and creole seasoning . Stir for about 30 seconds – 1 minute. Let this mixture sit for about 5 minutes.
Add about 1 tablespoon or more to the parboiled potatoes, toss, mix well.
Line a baking sheet with baking mat or parchment paper.
Spread the potatoes in a single layer on the baking sheet . Bake potatoes for 35-40 minutes, flipping them every 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. You may add parsley as you turn .
Remove, add more spice mixture -to taste . Allow to cool slightly and serve immediately.
Calories: 348kcal | Carbohydrates: 50g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 57mg | Potassium: 1425mg | Fiber: 5g | Sugar: 4g | Vitamin A: 525IU | Vitamin C: 31.8mg | Calcium: 44mg | Iron: 2.6mg