5 from 9 votes
Roasted Mini Potatoes
This crowd-pleasing recipe adds a delicious touch of class to the humble potato.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
8
Calories:
82 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 1/2 pounds potato halved or quartered, small
- 1 tablespoon olive oil extra virgin
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper freshly ground
- parsley finely chopped (optional, for garnish, fresh
Instructions
- Preheat your oven to 425 degrees F.
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the mini potatoes with the olive oil, ensuring they are well coated.
- Sprinkle the rosemary, thyme, garlic powder, salt, and pepper over the potatoes. Toss until the potatoes are evenly seasoned.
- Arrange the potatoes in a single layer on the prepared baking sheet. Make sure to give them space for even roasting.
- Roast the potatoes on the center rack for about 20-25 minutes, or until they are golden brown and fork-tender. Don't forget to turn the potatoes halfway.
- You can sprinkle the roasted potatoes with fresh parsley before serving.
Cup of Yum
Nutrition Information
Calories
82kcal
(4%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Sodium
151mg
(6%)
Potassium
363mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
14IU
(0%)
Vitamin C
17mg
(19%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 82
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 151mg | 6% |
| Potassium | 363mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 17mg | 19% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.