Description
Crispy on the outside and tender on the inside, these roasted baby potatoes are tossed in a rich garlic herb butter sauce—perfect as a savory side for any meal.
Ingredients
Scale
- 1.5 lbs baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or a mix of thyme, oregano, and rosemary)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss halved baby potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and crispy.
- While potatoes roast, melt butter in a small saucepan over medium heat.
- Add minced garlic and dried herbs to the butter. Cook for 1–2 minutes until fragrant, then remove from heat.
- Once potatoes are done, transfer to a bowl and toss with the garlic herb butter sauce.
- Garnish with chopped parsley and serve warm.
Notes
- Use a mix of red and yellow baby potatoes for color and flavor variety.
- Double the garlic for extra flavor if desired.
- Leftovers can be reheated in an air fryer or oven for crispiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg