Oh my goodness these Garlic Roasted Red Potatoes are addicting! Like, it took every ounce of self-control for my husband and I to not keep snagging “just one more” while photographing them. So yummy as in we didn’t even bother using a fork to pop them in our mouth. Get the picture?
And they are just little beauties! They were really working the camera the other night. Gorgeous red skin, roasted glow, sparkles of fresh parsley and cracked pepper. Oh, and they look and taste great next to a variety of entrées. Pair it with this, this, this, or this!
So my daughter is walking all over the place now but it still a little unsteady at times. Just the other day she tripped and whacked her head on the corner of our coffee table. Yeah, I think my heart stopped for a few seconds. The skin didn’t break but it was a pretty hard/loud hit so my husband was super worried about her having a concussion or something (yeah, medical school makes you think you and everyone in your family have all kinds of diseases/problems) so we took her in and she was totally fine. Better safe than sorry! It’s really amazing how strong our bodies are, even a baby’s. Makes me so grateful for my own health and that I’m still around after 20+ years.
So now that we’re paranoid, we are working on baby proofing the table, possibly with those foam pool noodles. Not the prettiest fix but probably the cheapest… unless anyone else has some advice!?
Well, Happy Wednesday! Enjoy these awesome potatoes, be grateful for your strong healthy body, and baby proof your coffee table if you have a baby around.
Garlic Roasted Red Potatoes
- 2 pounds red potatoes quartered
- 5 cloves garlic minced
- 2 tablespoons oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon butter melted
- 1 1/2 tablespoons fresh parsley chopped
Preheat oven to 450 degrees F. Line a large baking sheet with foil and grease with cooking spray.
In a large bowl, toss the potatoes and garlic in the oil. Sprinkle with salt and ground pepper and toss again. Spread potatoes onto baking sheet (I like to put them all skin side down) and bake for 25-35 minutes until tender and golden brown.
Drizzle with melted butter and sprinkle with fresh parsley. Serve.