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!
20 Baby Dutch Yellow Potatoes, whole or halved, depending on size
1 tbsp olive oil
1/2 tbsp Italian seasoning
2 cloves or 1 tsp minced garlic
salt and pepper, to taste
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.