Skillet Roasted Baby Potatoes
A favorite potato recipe I've made hundreds of times, these Skillet Roasted Baby Potatoes are so easy, yet so tasty! They're also gluten-free, dairy-free, vegan and whole30-compliant.
Servings: 4 servings
Calories: 193kcal
Equipment
- 1 large oven-proof skillet
Ingredients
- 1.5 pounds baby potatoes (red, gold, purple or mixed)
- 2 Tbsp olive oil (preferably extra virgin)
- a little extra salt and pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Wash and cut the baby potatoes (in half if small; into quarters or more, depending on the size of the potatoes)
- Heat olive oil in a large cast-iron skillet or other heavy, oven-safe skillet
- Add potatoes and some salt and pepper
- Cook the potatoes on medium high heat, stirring so they don't stick or burn, for 5 minutes
- If you used a cast iron skillet or other skillet that is oven-proof, place it in the oven and roast for 15 minutes at 425 degrees F.
- Add salt and pepper to taste, serve and enjoy!
Notes
The trick to making these roasted baby potatoes so delicious is pan-"frying" them a little first. Then, you roast them in the oven. When I'm in a hurry or lazy, I'll skip the pan-frying step ... but they're never as good when I do because the skin doesn't get as crispy on the outside.
Nutrition
Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 10mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 34mg | Calcium: 20mg | Iron: 1mg
