SMALL POTATO RECIPE RECIPES

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ROASTED BABY POTATOES | ALLRECIPES



Roasted Baby Potatoes | Allrecipes image

Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!

Provided by Jenny

Categories     Side Dish    Potato    Roasted Potato Recipes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
  • Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Nutrition Facts : Calories 193 calories, CarbohydrateContent 30.2 g, FatContent 6.9 g, FiberContent 3.8 g, ProteinContent 3.5 g, SaturatedFatContent 1 g, SodiumContent 90.6 mg, SugarContent 1.3 g

STUFFED SMALL RED POTATO APPETIZER RECIPE - FOOD.COM



Stuffed Small Red Potato Appetizer Recipe - Food.com image

A great make ahead appetizer, can also be an accompaniment to an entree, or serve them with a salad. This is the best recipe for stuffed small potatoes, try it and see..... This wonderful recipe was found on a beautiful website: www.finedinings.com

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 40 Appetizers, 10-15 serving(s)

Number Of Ingredients 8

1 1/2 lbs small red potatoes (about 20)
1 cup sour cream
4 slices bacon, cooked crisp & crumbled
1/2 teaspoon seasoning salt
1/4 teaspoon cracked black pepper
2 teaspoons fresh chives, minced
1/2 cup cheddar cheese, shredded or 1/2 cup parmesan cheese
fresh parsley, minced

Steps:

  • Cook whole unpeeled potatoes in boiling water until fork-tender but not mushy; Place in cold water to stop cooking; carefully cut each cooked potato in half; With a melon baller or small spoon, scoop out centers, leaving a 1/4-inch shell of pulp in skins(Use centers for soups or salads).
  • In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives. Spoon sour cream mixture evenly into centers of cooked potatoes.; Sprinkle tops with cheese; Arrange on a baking sheet; (May be covered and refrigerated at this point for up to 24 hours and completed later).
  • When ready to serve, preheat broiler; Place stuffed potatoes under broiler until cheese melts; Arrange broiled appetizers on a platter or serving plate; Garnish with parsley.

Nutrition Facts : Calories 134.5, FatContent 7.9, SaturatedFatContent 4.3, CholesterolContent 20.1, SodiumContent 84.2, CarbohydrateContent 12.7, FiberContent 1.5, SugarContent 1.4, ProteinContent 3.6

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