Crispy Roasted Baby Potatoes

📝 Ingredients

• 2 lbs mixed small baby potatoes (i.e. baby red potatoes and baby Yukon gold potatoes (or your favorite))
• 2-3 Tbsp olive oil
• 1 tsp garlic salt
• 1 tsp black pepper
• 1 tsp granulated garlic
• 1 tsp smoked paprika
• 1-2 tsp herbes de provence or dry Italian seasoning
• 1/2 tsp onion powder
• fresh rosemary sprigs and flaky sea salt for serving

👨‍🍳 Instructions

1. 1Wash and thoroughly dry baby potatoes. Preheat the oven to 425°F. Spray a baking sheet liberally with cooking spray or brush with olive oil. Set aside.
2. 2Cut small potatoes in half and larger potatoes into quarters. Place in a large bowl, Drizzle with olive oil, tossing to coat.
3. 3Season potatoes with garlic salt, black pepper, granulated garlic, paprika, herbes de provence (or Italian seasoning) and onion powder. Stir to distribute.
4. 4Arrange potatoes on the prepared sheet pan in a single layer cut side down.
5. 5Roast potatoes for 30-40 minutes (depending on size) OR until fork tender and golden brown. Turn halfway through baking for even browning. Remove from the oven, and drizzle with additional olive oil, if desired. (Pro Tip: You can broil for several minutes at the end of baking to char further.)
6. 6Toss with finely chopped rosemary and flaky salt, to taste then serve.