Herb-Roasted Baby Potatoes

Sometimes, I aimlessly roam the produce aisles trying to find inspiration, fully aware that whatever I buy may end up dying a slow death in the crisper drawer of my refrigerator. Potatoes are usually the safest buy for me. I wanted to buy some fresh rosemary but there was none available. Then, I remembered a bunch of fresh parsley in my refrigerator at home that was desperately screaming to be used. I formed a plan, found a bag of the cutest baby Yukon Golds, and created a hearty dish to go along side my Cherry Pork Loin.

Herb-Roasted Baby Potatoes

1-1/2 lbs. small or "baby" potatoes

2 tbsp. olive olive

1 tsp. kosher salt

1 tsp. coursely ground pepper

1/2 cup chopped fresh parsley

Clean potatoes and put on a lined and greased baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Use hands to coat potatoes. Sprinkle with fresh parsley. Bake at 350 for one hour. After 30 minutes in the oven, shake the pan or stir the potatoes to help them to cook evenly.

I found a bag of baby Yukon Gold potatoes at the grocery store and they were just so cute that I had to buy them. Baby New Potatoes would have worked well, too. This is 1-1/2 pounds of potatoes.

I washed them and put them on a lined and greased baking sheet.

Coated with olive oil and seasonings.

Sprinkle with chopped parsley.

Spread the potatoes out on the baking sheet. Bake until soft, about an hour.

The potato skins were delicious with the savory flavors of olive oil and pepper and the bite of kosher salt - a simple and satisfying side dish.

 Enjoy!