Roasted Baby Red Potatoes – a delicious recipe with baby red potatoes, peanut oil, rosemary, thyme, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the red potatoes in a microwaveable bowl, add enough water to cover the bottom half. Microwave potatoes for 3-5 minutes to get them somewhat soft.
2
Add all other ingredients together in a ziploc bag EXCEPT for the parmesan cheese -- set it aside for now.
3
Remove potatoes from microwave and cut them in half.
4
Place potatoes in the ziploc bag, shake until they are well covered with the mixture.
5
Place the potatoes on a baking sheet, greased with a very small amount of peanut oil or cooking spray -- whatever you choose is fine, just so they don't stick.
6
Sprinkle the potatoes generously with the parmesan cheese.
7
Bake the potatoes at 400 for 20-25 minutes, turning them halfway through. Don't be afraid to let them brown as the crusty outside and tender inside makes them delicious.
276
kcal
Calories
10
g
Fat
38
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 -10 baby red potatoes, 1/4 cup peanut oil, 1/2 tablespoon dried rosemary, 1/2 tablespoon dried thyme, and more.
Yes, Roasted Baby Red Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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