Oven Roasted Petite Potatoes

These oven roasted little potatoes are about to jump from simple to spectacular with just a few easy steps. We’re talking crispy exteriors, fluffy insides, and a flavor punch that’ll make you say, “Where have you been all my life?”

Course Side Dish

Cuisine American

Keyword Potatoes, side dish

Prep Time 10

Cook Time 30

Servings

Calories 237kcal

Author Jesseca

Ingredients

1 pound little potatoes
1/4 cup olive oil
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup grated parmesan cheese

Instructions

Preheat the oven to 450°F (230°C).
Cut the potatoes in half. If some are a bit larger, cut them in quarters so they’re all about the same size for even cooking.
In a large bowl, toss the potatoes with the oil, making sure they’re well coated. Add the salt, pepper, garlic powder, and onion powder. Toss again to ensure each potato is evenly seasoned.
Sprinkle that grated Parmesan over the potatoes. Give them another toss.
Spread the potatoes in a single layer on a baking sheet cut side down.
Roast those beauties for about 20-25 minutes. Halfway through the cooking time, give them a stir or a shake for even browning.
They’re done when they’re golden brown and crispy on the outside, and tender on the inside. A quick taste test (careful, they’re hot!) is the best way to check.

Nutrition