Baked Baby Potatoes

Baked Baby Potatoes

These little red and yellow potatoes are so delicious baked in their jackets. They were a hit at our Thanksgiving table this year. The yellow potatoes were tossed with olive oil, dried onion bits and dried rosemary and the red potatoes were tossed with olive oil, dried garlic and dried rosemary before roasting. They're added to the baking pan during the last half hour of baking the turkey, so it's one way of heating them up just before dinner.

Microwaving them for 5 minutes in the microwave oven before baking ensures the potatoes are fully cooked. 

Ingredients:

20 baby yellow Yukon potatoes, scrubbed and set aside to dry

20 baby red potatoes, scrubbed and set aside to dry

2 + 2 Tbsp. olive oil

1 tsp. dried onion bits

1 tsp. garlic powder

1/4 tsp. dried rosemary, crushed

1/4 tsp. dried parsley, crushed

salt to taste

Directions:

1. Preheat oven to 325*F.
2. Toss yellow potatoes with 2 Tbsp. oil, salt, onion and dried rosemary, place in a single layer in a microwave-safe dish and microwave for 5 minutes.
3. Toss red potatoes with 2 Tbsp. oil, salt, garlic and parsley, place in a single layer in a microwave-safe dish and microwave for 5 minutes.
4. Place the potatoes in a single layer on a cookie sheet.
5. Bake at 325*F for 30 minutes, turning over each potato after 15 minutes.

Serve as a side dish with roasted or grilled fish, meat or seafood.