Oven Roasted Potatoes

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 pounds baby new potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon coarse salt

a couple turns of freshly ground black pepper

sprinkle of smoked paprika (, optional)

2 tablespoons finely chopped fresh herbs of your choice, optional (such as rosemary, oregano, or thyme)

Directions

If your baby potatoes are pretty small, just slice them in half. If they're on the larger size, you might need to quarter them. They should be 1-inch cubes.NOTE: If time permits, soak the potato cubes in cold water for at least 30 minutes before cooking. This removes excess starch, which prevents the potatoes from sticking together and helps achieve maximum crispness on the outside and a tender inside. Make sure to completely dry them after soaking and before adding the olive oil.

Preheat oven to 425 degrees F with rack in the middle position. Lightly coat a large rimmed baking sheet with nonstick cooking spray or line with parchment paper.

In a large mixing bowl, toss the potatoes, olive oil, garlic powder, salt, pepper, herbs and paprika (if using) until the potatoes are coated. (Don't worry if it seems like there isn't enough oil - there is!)

Spread potatoes on the prepared baking sheet in a single layer with their flat edges against the pan.

Roast in the oven for 25 to 30 minutes, stirring halfway through, until potatoes are golden and fork tender. (Time will depend on the size and freshness of the potatoes you're using.)

Stir in the scallions, if using, and serve right away.

Nutrition

• Calories: 239 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Sodium: 305 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 5 g