Spring Baby Potatoes
These vibrant and tender spring baby potatoes are perfect as a side dish or a light snack. Tossed in olive oil and fresh herbs, they bring a burst of flavor to any meal.
Equipment
- 1 large pot
- 1 colander
- 1 baking sheet
- 1 oven
- 1 mixing bowl
- 1 wooden spoon or spatula
- 1 set measuring cups and spoons
Ingredients
- 1.5 pounds baby potatoes Approximately 680 grams.
- 2 tablespoons olive oil 30 ml.
- 2 teaspoons sea salt 10 grams.
- 1 teaspoon black pepper 5 grams.
- 2 cloves garlic Minced.
- 2 tablespoons fresh rosemary Chopped, about 8 grams.
- 1 tablespoon fresh parsley Chopped, about 3 grams.
- 1 lemon lemon Zested and juiced.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the baby potatoes thoroughly under cold running water. If any are larger than a bite, cut them in half to ensure even cooking.
- In a large pot, bring water to a boil. Add the baby potatoes and cook for about 10 minutes, or until just tender.
- Drain the potatoes in a colander and let them cool slightly.
- In a mixing bowl, combine olive oil, sea salt, black pepper, minced garlic, rosemary, parsley, lemon zest, and lemon juice. Stir well to create a marinade.
- Add the cooked baby potatoes to the bowl and toss gently until they are coated evenly with the marinade.
- Spread the marinated potatoes out in a single layer on a baking sheet.
- Roast in the preheated oven for 15–20 minutes or until the potatoes are golden brown and crispy on the outside, tossing halfway through for even cooking.
- Remove the potatoes from the oven and allow them to cool for a few minutes before serving.
Notes
You can substitute the herbs with your favorites like thyme or basil for different flavors. For a spicy kick, consider adding red pepper flakes to the marinade. These spring baby potatoes are best served warm but can also be enjoyed at room temperature.