Roasted Tiny Potatoes

Name: Roasted Tiny Potatoes
Ingredients: 1-1/4 pound Tiny Potatoes (new Potatoes, Creamers, Fingerlings, Etc); 2 Tablespoons Olive Oil; 1 teaspoon Flaky Sea Salt; 1 teaspoon Freshly Ground Black Pepper

4 ingredients

5 steps

Ingredients

1-1/4 pound Tiny Potatoes (new Potatoes, Creamers, Fingerlings, Etc)
2 Tablespoons Olive Oil
1 teaspoon Flaky Sea Salt
1 teaspoon Freshly Ground Black Pepper

Directions

1

Preheat oven to 350°F. Thoroughly wash potatoes and lightly pat dry to remove excess water.
2

Dump potatoes into a medium, oven-safe dish so that potatoes are spread no more than two deep. Lightly drizzle 1 tablespoon of olive oil over the potatoes. Sprinkle salt and pepper over the potatoes (using more or less to taste) and mix with a spoon to spread the seasoning evenly.
3

Roast uncovered for 45-50 minutes, stirring every 15 minutes and adding the remaining olive oil halfway through. Skins should begin to wrinkle and brown slightly.
4

Remove from the oven and let them sit for five minutes before serving. Serve with everything!
5

Inspired by The Smitten Kitchen Cookbook.