Skillet Roasted Baby Potatoes
A favorite potato recipe I've made hundreds of times, these Skillet Roasted Baby Potatoes are so easy, yet so tasty! They're also gluten-free, dairy-free, vegan and whole30-compliant.
Ingredients
- 1.5 pounds baby potatoes (red, gold, purple or mixed)
- 2 Tbsp olive oil
- a little extra salt and pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Wash and cut the baby potatoes into quarters (or six pieces of they're larger or for the largest ones in the bunch)
- Heat olive oil in a large cast iron skillet or other heavy skillet
- Add potatoes and some salt and pepper
- Cook the potatoes on medium high, stirring so they don't stick or burn, for 5 minutes
- If you used a cast iron skillet or other skillet that is oven-proof, place it in the oven and roast for 15 minutes at 425 degrees F.
- Add salt and pepper to taste, serve and enjoy!
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
Want more Kitchen Gone Rogue recipes? Sign up for my newsletter. Spam isn’t cool, so I promise not to share your email!!
Tried this recipe?Let us know how it was!
