What’s not to love about these creamy delicious little potatoes? I roasted them with some fresh thyme, olive oil, and seasonings. Once they were roasted, I tossed them with fresh parsley and basil. They tasted fantastic and paired nicely with the Mixed Herb Roasted Chicken and Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pine Nuts. This is a simple and healthy side dish that tastes fantastic – my kind of recipe!
Preheat the oven to 400 degrees. Coat a baking dish with cooking spray then add the baby potatoes. Drizzle the potatoes with olive oil and thyme then season with garlic powder, paprika, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
Place into the oven and roast for 15 minutes then toss them. Continue to roast for an additional 15 minutes, or until tender and cooked through.
Remove the roasted potatoes from the oven and sprinkle them with the chopped parsley, basil, and a bit of butter (if desired). Serve immediately. Enjoy.