HEPP'S Roasted Red Potatoes

- 1/2 pounds small red or white potatoes
- 3 tablespoons olive oil
- 1 tablespoon minced fresh parsley
- freshly ground black pepper
- HEPP'S Himalayan Pink and Garlic Sea Salt
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, HEPP'S Himalayan Pink Sea Salt, and pepper; toss until the potatoes are well coated.
- Cover a cookie sheet with tin foil and transfer the potatoes so they spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, finish with parsley and HEPP'S Garlic Sea Salt, and serve hot.
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