Roasted Baby Potatoes with Garlic and Fresh Herbs
Roasted Baby Potatoes with Garlic & Fresh Herbs are creamy in the center, and brown and crispy on the outside. Pair all that deliciousness with a dipping sauce made of mustard, horseradish, and mayonnaise, and you have the perfect side dish or even a fun and unusual party appetizer!!
Servings: 12 servings
Calories: 250kcal
Ingredients
To make the roasted potatoes:
- 3 pounds baby potatoes
- 3 tablespoons olive oil
- 1 tablespoon salt or to taste
- 2 teaspoons black pepper
- 6 cloves (or to taste) garlic minced
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
To make the mustard dipping sauce:
- 1 cup mayonnaise
- 3 tablespoons prepared horseradish
- 1 tablespoon yellow mustard
- ¼ teaspoon black pepper
Instructions
To make the roasted potatoes:
- Preheat oven to 425-degrees. Place an empty baking sheet into the oven to heat while preparing the potatoes.
- In a large bowl, toss the potatoes with the olive oil, salt, pepper, garlic, and fresh herbs.
- Remove the baking sheet from the oven and add the potatoes in an even layer onto the hot baking sheet.
- Roast the potatoes for 20-25 minutes stirring them once during roasting.
To make the mustard dipping sauce:
- In a medium bowl, stir together the sauce ingredients. Serve the dipping sauce with the hot (or room temperature) roasted potatoes.
Notes
Serve baby roasted potatoes with toothpicks if serving as an appetizer.
Store any leftovers in an airtight container in the refrigerator for up to five days.
May be served hot or at room temperature.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 737mg | Potassium: 495mg | Fiber: 3g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 1mg
