This Roasted Baby Dutch Potatoes recipe makes golden brown, fork tender potatoes with crispy skins. An easy side dish with minimal effort! Your whole family will love this delicious side dish, and it pairs perfectly with almost any main dish!
Line a rimmed baking sheet with parchment paper or aluminum foil
Rinse potatoes and pat dry. Slice potatoes in half
Place potatoes in mixing bowl, and add olive oil, sea salt, pepper, garlic powder, onion powder and dried parsley. Mix until well coated
Place potatoes in single layer, spaced evenly on baking sheet
Bake for 30 minutes or until golden brown and fork tender
Remove from oven, sprinkle with Parmesan cheese and fresh parsley if desired
Notes
You can use avocado oil or vegetable oil in place of olive oilAdd your favorite herbs, or use Italian seasoning in place of dried parsley.You can add Parmesan cheese before or after baking or omit, if you prefer