You can use other than gold baby potatoes with this recipe. I used the Yukon gold.
INGREDIENTS:
- 24 Oz. baby potatoes (gold or red or variety)
- 2 Tbsp. olive oil
- 1/2 Tbsp kosher salt
- 1 Tsp. black pepper
- 1/2 Tsp. Onion powder
- 1/2 Tsp. garlic powder
- 1/2 Tsp fresh thyme
INSTRUCTIONS:
- Preheat the oven to 350 degrees F.
- Wash and pat dry the potatoes.
- This is not necessary, but I trim each potato by cutting a thin slice on each side and each end of the potato. It’s perfectly fine to leave them in tact.
- Place the potatoes and the rest of the ingredients in a bowl and toss so that it is all blended well.
- Place on a parchment lined cookie sheet in one layer and roast for 30 minutes or until a knife can easily pierce the potato.