Ingredients
Scale
- 1.5 pounds mini potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 0.5 cup sour cream
- 0.5 cup shredded cheddar cheese
- 2 tablespoons sliced green onions
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Wash the mini potatoes thoroughly and dry them completely with a towel.
- Toss the potatoes with olive oil, kosher salt, black pepper, and garlic powder until they are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet, leaving space between each one.
- Bake for 20 minutes without moving them.
- Turn the potatoes and continue baking for another 15 to 20 minutes.
- Check that the centers are tender by inserting a knife.
- Remove the potatoes from the oven and sprinkle them with fresh parsley.
- Serve hot with optional toppings like sour cream, shredded cheddar cheese, or sliced green onions.
Notes
For extra crispy potatoes, consider broiling them for a few minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg