Spring Baby Potatoes
These Spring Baby Potatoes are a delightful side dish that highlights the freshness of spring with a simple yet flavorful preparation. Tossed with herbs and garlic, they make a perfect accompaniment to any meal.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 baking sheet
- 1 oven or stovetop
Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- to taste N/A salt
- to taste N/A pepper
- for garnish N/A fresh parsley optional
Instructions
- Wash the baby potatoes thoroughly under running water to remove any dirt. Leave them whole.
- In a large pot, bring salted water to a boil. Add the baby potatoes and cook for about 15 minutes, or until fork-tender.
- Once cooked, drain the potatoes in a colander and set aside to cool slightly.
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss the slightly cooled baby potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper until evenly coated.
- Transfer the seasoned potatoes to a baking sheet and spread them out in a single layer.
- Roast in the preheated oven for about 15 minutes, turning halfway through, until golden brown and crispy.
- Remove from the oven, garnish with fresh parsley if desired, and serve warm.
Notes
Feel free to add other herbs like dill or basil for extra flavor.
For a bit of heat, consider adding red pepper flakes to the seasoning mix.
These potatoes can be served on their own or paired with grilled meats or vegetables. Enjoy your Spring Baby Potatoes!