Description
Crispy on the outside, tender on the inside, these Spicy Roasted New Potatoes are seasoned with barbecue and red pepper salts, thyme, and parsley for a smoky, herby, and mildly spicy side dish everyone will love.
Ingredients
Units
Scale
- 1 1/2 pounds medium red potatoes, scrubbed, rinsed, halved, and patted dry
- 2 tablespoons olive oil
- 2 teaspoons Barbecue Chicken Salt
- 1 teaspoon Red Pepper Chicken Salt
- 1/2 teaspoon dried thyme
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss halved potatoes with olive oil, barbecue chicken salt, red pepper chicken salt, dried thyme, and black pepper until evenly coated.
- Arrange potatoes cut-side down in a single layer on the baking sheet.
- Roast for 20 minutes, then flip the potatoes and roast another 15–20 minutes, until golden and crispy.
- Remove from oven and sprinkle with fresh chopped parsley before serving.
Notes
- Dry potatoes thoroughly before seasoning for maximum crispiness.
- Don’t overcrowd the baking sheet to ensure even roasting.
- For extra crunch, broil for 2 minutes at the end of baking.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 2g
- Sodium: 440mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg