Roasted Baby Potatoes

5 from 2 votes

These roasted baby potatoes are super garlicky and insanely delicious! All I did was parboil the potatoes, season them, and baked them for 25 minutes.

Prep Time15

Cook Time31

Total Time46

Course: Side Dish

Cuisine: American

Servings:

Calories: 231kcal

Author: Julie Maestre

Ingredients

1 1/2 lbs baby potatoes sliced in half
3 tablespoons olive oil
2 garlic cloves finely minced
2 rosemary sprigs finely minced
2 teaspoons garlic powder
1/2 teaspoon baking soda
salt and pepper to taste

Instructions

Preheat your oven to 425 degrees F. and line a baking sheet with parchment paper.
Wash the potatoes and slice them in half. Add cold water, salt, and baking soda to a pot and give it a stir.
Add the potatoes to the pot and bring to a boil. Once it comes to a boil cook the potatoes for 6-7 minutes or until they're fork tender. Be careful not to overcook the potatoes. If the potatoes are starting to fall apart, you overcooked them.
Drain the potatoes and place them on the prepared baking sheet.
Toss potatoes with olive oil, garlic powder, fresh garlic, rosemary, salt, and pepper. Taste the potatoes and add more salt or garlic if needed.
Flip the potatoes cut side down and bake for 20 minutes. Once the 20 minutes are up, flip the potatoes and cook for an additional 5 minutes.
Allow the potatoes to cool for a few minutes and enjoy!

Notes

I love drizzling the potatoes with truffle oil the second they come out of the oven, that of course is optional but it adds so much flavor. If you're not a fan of truffle oil, you may use roasted garlic-infused olive oil or lemon olive oil.
Freshly grated parmesan cheese is a fantastic addition. Add about 2 tbsp of parmesan cheese to the potatoes once they come out of the oven for extra flavor.
For best results, enjoy the potatoes warm.
I can't stress this enough, make sure to season the potatoes generously with lots of salt otherwise they will taste bland.

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