Simple roasted baby Dutch potatoes with garlic and herbs, golden brown and crispy on the outside, tender on the inside. Perfect as a side dish for any meal.

american

Nutrition

Provides moderate carbohydrates from potatoes with minimal added fats and beneficial potassium and vitamin C.

Calories	158 kcal
Energy	663 kJ
Protein	3 g
Total Fat	5 g
Saturated Fat	0 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	3 g
Cholesterol	0 mg
Carbohydrate	27 g
Sugars	2 g
Dietary Fibre	3 g
Sodium	780 mg

*per serving

VeganVegetarianPescatarianHalalKosherGluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeSugar FreeLow SugarLow FatHigh FibreNutritiousHeart Healthy

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

veganvegetariansideoven and roastingquick & easyfamily friendly

Baby Dutch Potatoes

The Anthony Kitchen (Kelly Anthony)

6

Name: Baby Dutch Potatoes — Tasty Bites
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1.5 pound Baby Dutch Potatoes (rinsed and dried); 6 clove Garlic (left whole); 1 tablespoon Italian Flat-leaf Parsley (freshly minced, optional); 2 teaspoon Kosher Salt (extra for sprinkling); 1 teaspoon Black Pepper; 2 tablespoon Canola Oil

servings

0

per serve

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minutes

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Ingredients

1.5 pound Baby Dutch Potatoes rinsed and dried

6 clove Garlic left whole

1 tablespoon Italian Flat-leaf Parsley freshly minced, optional

2 teaspoon Kosher Salt extra for sprinkling

1 teaspoon Black Pepper

2 tablespoon Canola Oil

Equipment

Aluminum Foil

Large rimmed baking sheet

Medium mixing bowl

Spatula

Instructions

Preheat the oven to 425° and have ready a large rimmed baking sheet lined with nonstick* aluminum foil.

Cut the smaller potatoes into halves and the larger ones into fourths. The pieces should all be roughly the same size.

In a medium sized mixing bowl, combine the potatoes along with the garlic, parsley, salt and pepper. Drizzle with canola oil and toss until well combined. Transfer mix to the baking sheet and sprinkle with a pinch of Kosher salt.

Place in the oven and roast for 20 minutes. Carefully pull out the baking sheet, toss the potatoes with a spatula and return back to the oven for another 10-15 minutes, or until they are fork tender and golden brown. Serve hot from the oven and enjoy.