Herb-Roasted Red Bliss Potatoes
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Herb-Roasted Red Bliss Potatoes
You may have already noticed by now that I love all things mini. In potatoes, that means baby red bliss, fingerlings and the small white variety sometimes sold as "creamers." Use any combination of mini potatoes for this recipe.
Times
- Prep Time : 10 min min
- Ready Time : 10 min
Servings
8 servings
Ingredients
- 3 pounds baby red bliss potatoes, halved
- 1/2 cup olive oil
- 2 tablespoons dried parsley flakes (or 4 tablespoons fresh minced parsley)
- 2 tablespoons onion powder
- 1 tablespoon garlic powder (or 2 tablespoons prepared crushed garlic)
- 1-1/2 teaspoons crumbled, dried oregano
- 1-1/2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
Directions
Preparation
- Preheat oven to 400 degrees F. Spray 2 9 x 13-inch pans with non-stick cooking spray.
- Divide potatoes evenly between the 2 prepared pans and drizzle with olive oil. Toss to coat.
- In a small bowl, mix parsley, onion and garlic powders, oregano, salt and pepper. Sprinkle over potatoes and toss to distribute evenly.
- Roast, uncovered, at 400 degrees for 30 to 40 minutes or until potatoes are soft inside and crisp and golden brown outside.
- Serve hot.
About Jamie Geller
Posted in
Uncategorized
Pareve , Side Dish, Starches , Passover Recipes, Rosh Hashanah , 15-minute Prep , American , Quick (under 30 minutes) , Gluten Free, Vegan , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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