Oven-Baked Herbed New Potatoes

I love to discover new ways to enjoy potatoes without frying them.
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These crispy oven-baked potatoes are not only lower in fat than fried potatoes but also incredibly simple to make. In fact, the most "difficult" part of this recipe is washing and slicing the potatoes. The recipe calls for ordinary Italian seasoning (you might already have it in your cupboard), or you may use your own favorite fresh or dried herbs. We added paprika to deepen the flavor and give a little Hungarian pizzazz! Whether you are serving fish or meat, these crispy potatoes will make a perfect side dish.
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  • Total Time : 1 hour 15 minutes
  • Prep Time : 15 minutes
  • Bake Time : 1 hour
  • Servings : Serves 4

Ingredients

  • Vegetable oil or spray
  • 16 small red or white new potatoes, about 1 1/2 pounds, washed
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon each salt and pepper
  • 2 teaspoons paprika
  • 4 Tablespoons olive oil
 

Directions

step 1Preheat the oven to 425 degrees F. Place a baking rack in the upper third of oven. Line a baking sheet with foil and lightly grease or spray with vegetable oil.
step 2Cut the cleaned potatoes in half and put them into a large mixing bowl. Add the remaining ingredients to the bowl and toss well with a large mixing spoon. (You can instead add the mixture to a Ziploc® Brand Storage Bag, seal it well and toss.)
step 3Place the potato halves, flat side down, on the lined greased baking sheet. After 30 minutes, turn over the halves (flat side up) using tongs or a flat spatula. Bake another 10 minutes, or until the skins are crispy and the flat side is golden brown (check every 5 minutes). When ready, the outside won't resist when poked with the tip of a knife and the inside will be soft.
Chef's Note:
If you can't find new potatoes, the same technique will work on larger red potatoes or white waxy potatoes like boilers, creamers and Yukon Golds. Just cut them into quarters, thirds or thick slices so they are the same size as a halved new potato. Cooking time will remain the same.
written by:
Diane, SC Johnson home care expert
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comments (7)
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recent comments
6/26/2013 , 
Jan  R.
! tsp of pepper seems like a lot for only 16 small potatoes...did anyone find it too peppery?
5/22/2013 , 
Caroline  K.
I just made these they are delicious but in my opinion a little less salt could be used then what the recipe states.
1/9/2012 , 
Erica  R.
What is "Italian Seasoning"?? We do not all use a commercial product such as McCormack's for our ethnic cuisines...
10/6/2009 , 
Donna  M.
Diane, Thank you for the wonderful directions for this recipe. Your detail is perfect for understanding how they can crisp without being submerged in oil. Healthier for us; thank you! Will be trying these tomorrow
10/6/2009 , 
LaDonna  S.
Or, I do this ALL the time in the microwave, top with parsley, or grill all the time
Showing 1 - 5 of 7 comments:
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