Oven Roasted Red Potatoes
By Karen Gifford · share.google
45–50 minServes 6
Crispy-edged baby red potatoes roasted with garlic, olive oil, and warm spices, finished with fresh herbs and a splash of vinegar.
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| prepPreheat oven to 400°F / 200°C | ||||||
| 900 g baby red potatoes, halved or quartered | Wash, cut & dry potatoes | Toss potatoes with garlic & oil | Coat potatoes with spice mix, arrange cut-side down | Roast 400°F / 200°C, 30 min | Flip potatoes, blot excess oil, roast 15–20 min | Garnish with herbs & vinegar, serve |
| 3–4 cloves garlic, smashed and left whole | ||||||
| 50 ml olive oil | ||||||
| 6 g kosher salt | Combine spices in small bowl | |||||
| 3 g seasoning salt | ||||||
| cracked black pepper, to taste | ||||||
| 0.5 g dried thyme | ||||||
| 0.3 g cayenne pepper | ||||||
| 1 g garlic powder | ||||||
| fresh dill, rosemary, thyme, or parsley (to garnish) | ||||||
| 15 ml white wine vinegar (to garnish) | ||||||
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