I could eat roasted potatoes every day. These are my favorite ones to make because they are so small and can be washed and cut very quickly. Some of them don’t need to be cut at all. They get very tender and taste great without doing much to them. The skin is very thin and delicious. I just love them!
Ingredients
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20 Baby Dutch Yellow Potatoes, whole or halved, depending on size
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1 tbsp olive oil
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1/2 tbsp Italian seasoning
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2 cloves or 1 tsp minced garlic
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salt and pepper, to taste
Preparation
Combine all ingredients in a large ziploc bag. Once potatoes are well coated with oil and seasoning, spread them evenly in a baking pan, lightly sprayed with Pam. Bake at 425 degrees for 25-30 minutes or until potatoes are tender.
December 31st, 2008 at 1:52 pm
My boyfriend and I tried this recipe last night and it was delicious and super simple. He searched google for a good recipe for baby dutch yellow potatos and got this. To my surprise this morning I went to close the window and looked at Angie’s picture and realized that we went to high school together in Northern Virginia! So weird.
Hope all is well, thanks for the delicious and simple recipe.
Best,
Isabel Barreto
December 24th, 2010 at 8:46 pm
these are amazing!
March 24th, 2012 at 6:56 pm
Fantastic Recipe!!!
July 1st, 2012 at 3:12 pm
Thanks!