- 3 pounds baby red potatoes (quartered)
- 2 tablespoons garlic powder
- 1 tablespoon basil
- 2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1/3 cup olive oil
PER SERVING *
|Calories330Calories from Fat130|
|% DAILY VALUE*|
|Calories from Fat130|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Picott 26 days ago
This dish turned out fantastic!! Potatoes were crisp on the outside and tender on the inside. I also used a season packet for roasted vegetables that I got from the grocery store. Will definitely make this again.
Asia 3 Oct
Perfect! I like it soft so I let it roast uncovered for 45 minutes. Then while it’s cooling down I covered it (30-35 mins) to trap the steam to soften it.
Aja M. 24 Sep
good! it was yummly modified according to serving size
Sean Richards 30 Aug
i love this food. it is so foodie! I love it! :)
Seantel 26 Jun
Very tasty! Will use left overs for breakfast!
Nicole 22 Jun
These were a hit. will def fix again
Ryan Kaliher 19 May
They were so delicious!! Great recipe. We will definitely make them again!!
Kris H. 12 May
amazing! iWill make it again. .. ialso added caramelized onion
Danette N. 27 Apr
Very good, although will cut down the oil next time. I added fresh garlic cloves which roasted with the potatoes instead of garlic powder. At the end, I added parmigiano then cooked another 5 minutes.
gina 19 Mar
really good will make it again
Barbara A. 9 Jul 2017
Great. My family loves these potatoes.
TerriLisa A. 31 May 2017
This was perfect. I'd watch the oil content, but otherwise the recipe and directions were right on track.