Roasted Creamer Potatoes

This roasted creamer potatoes recipe comes together with mini potatoes, olive oil, and seasoning. They're oven baked to ensure a crispy outside and soft center. Great served as a side dish for weeknight dinner!

Course Side Dish

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 245kcal

Author Jenna Urben

Equipment

Ingredients

3.5 pounds creamer potatoes
2 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper

Instructions

Preheat oven to 425F. Line 2 large baking sheets with foil and spray with cooking oil.
Rinse the potatoes under cold water and pat dry using a paper towel to remove excess moisture.
Slice the potatoes in half and place in a large mixing bowl. Toss with olive oil, salt, pepper, or your favorite seasonings.
Transfer the potatoes to the prepared baking sheets, making sure to arrange them in a single layer without touching.
Roast potatoes for 20 minutes, flip and continue to cook for 5 minutes, or until fork-tender. Once cooked through, remove from the oven, serve warm.
Optional: To really amp up the flavor, drizzle a simple dressing on top of the warm potatoes.

Notes

Optional sauce: Whisk together and drizzle over warm, cooked potatoes: 1 tablespoon olive oil, 1 teaspoon dried dill (or favorite herb/seasoning), ½ teaspoon fresh lemon juice, salt and pepper

Seasoning ideas: Italian seasoning, garlic powder, onion powder, paprika

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the air fryer for a crispy bite or microwave for a softer tater.

Nutrition