Roasted Red Potatoes
Servings: 6 servings
Calories: 125cal
Ingredients
- 1 ½ pounds baby red potatoes halved. Large potatoes should be quartered
- 2 teaspoons garlic salt
- 1 ½ teaspoons black pepper
- 2 teaspoons minced garlic
- 1 ½ Tablespoons fresh thyme leaves
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 400 F.
- Cut small potatoes in half, and larger potatoes in quarters, or whatever makes them evenly sized.
- Whisk together all ingredients except the potatoes.
- In a large bowl using gloved hands, toss potatoes with seasoning mix until completely covered.
- Place potatoes on a baking sheet.
- Bake in preheated oven for 25-30 minutes, or until browned and tender.
Notes
- You can use regular sized red potatoes, simply cut them into bite sized chunks.
- Store leftover roasted red potatoes in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 400F oven for 10 minutes or until warmed through. You can also reheat them in the air fryer to keep them nice and crispy.
Nutrition
Serving: 1serving | Calories: 125cal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 796mg | Potassium: 537mg | Fiber: 2g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg