Roasted Baby Potatoes with Parsley and Butter

I wanted a simple potato side dish recipe to go along with the blackened flank steak, roasted tomatoes, and parmesan chopped salad I was serving for dinner. I found some baby potatoes and parsley in the refrigerator, so I decided to roast the potatoes, then toss them with a bit of butter and parsley. They tasted so delicious! We all loved this easy baby potato side dish, especially my daughter, who had seconds.

Roasted Baby Potatoes with Parsley and Butter

Ingredients:

• 12 oz baby potatoes
• 1 tbsp olive oil
• Garlic powder, to taste
• Sea salt and freshly cracked pepper, to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp butter

How to Make Roasted Baby Potatoes with Parsley and Butter:

Preheat the oven to 400 degrees. Coat a large baking dish or baking sheet with olive oil cooking spray.

Add the baby potatoes to the baking dish.

Drizzle the potatoes with olive oil, then season with garlic powder, sea salt, and freshly cracked pepper to taste, and toss to coat them evenly.

Roast for 20-25 minutes, tossing halfway, until golden brown and tender when pierced with a fork.

Remove from the oven and toss the roasted potatoes with the butter and freshly chopped parsley until evenly coated.

Serve immediately. Enjoy.