Karl’s Roasted Baby Potatoes

Karl’s Roasted Baby Potatoes

Karl’s Roasted Baby Potatoes


2 lbs Baby potatoes
2 green onions, sliced fine, keep white parts separate
4 cloves garlic, crushed
2 Tbs. olive oil
1 tsp. Spanish paprika
1 tsp. dried rosemary
½ tsp kosher salt
¼ tsp black pepper
1/4 c. Italian parsley, coarsely chopped


1. Heat oven to 425°.

2. Wash and trim any bad spots from the potatoes. If large, cut in half.

3. Add green onions, white parts only, and the next 6 ingredients into a bowl, everything except Italian parsley and the green parts of the onions. Mix to combine. Add the potatoes and toss to coat.

4. Spread potatoes in a roasting pan in a single layer and roast in the oven for 30 minutes, stirring every 10 minutes, until browned and caramelized.

5. Place parsley and green onion tops in a serving bowl, add the roasted potatoes, stir to mix and serve.

Shown above with Basque Chicken and Brussels Sprouts.

Leave a comment

Filed under Potatoes, Side Dishes, Starches

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.