Crispy Roasted Baby Potatoes
These Crispy Roasted Baby Potatoes are quick and easy to whip up and make a delicious side dish for a healthy, balanced meal!
Servings: 4 servings
Ingredients
- 1.5 lbs tri-color potatoes
- 1 Tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Fresh cracked salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet with foil or parchment paper and spray with non-stick cooking spray.
- Wash potatoes with water and scrub with a veggie brush as needed. Cut off any bruises and chop into bite sized pieces using a sharp knife.
- Transfer chopped potatoes to a medium bowl and lightly coat with 1 Tbsp of extra virgin olive oil and spices: garlic powder, paprika and salt and pepper. Toss to evenly distribute oil and spices.
- Spread potatoes out on prepared baking sheet and put in the preheated oven. Set timer for 15 minutes, then toss potatoes with a spatula, and put back in the oven for an additional 15 minutes. (Total cook time: 30 minutes). Tossing halfway through helps to cook them more evenly.
- At the end of the 30 minutes, use a fork to ensure they are soft enough to poke through. Serve hot. Store any leftovers in an airtight container in the fridge for up to 3 days.