Roasted Baby Dutch Potatoes
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!
Servings: 6
Cost: $5
Ingredients
- 1½ pounds baby dutch yellow potatoes
- 1 tablespoon olive oil
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ cup shredded Parmesan cheese optional
Instructions
- Preheat oven to 425°
- 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 oil
Add 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
Nutrition
Calories: 128kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 265mg | Potassium: 492mg | Fiber: 3g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 1mg
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