Sunday, April 21, 2013

Bloomin’ Baby Red Potatoes

These baby red potatoes are crispy on the outside and soft on the inside. Topped with garlic and seasonings, these are a simple yet delicate side dish for any meals. I saw sliced baked potatoes all over Pinterest and I have been playing with the concept ever since.

Did you know that potatoes with skin have a lot of fiber in them? More than many other vegetables in fact. You always think of potatoes as an evil carb, but truth is…just eat them in moderation or “play” it off. We are going to hit the Spring Fair today so I am sure I will work these off with all of the walking. Dinner and lunch for work done! Now it’s time to play!

12-16 baby red potatoes
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter, melted
1 teaspoons sea salt
1/2 teaspoon garlic pepper


Preheat the oven to 425˚F. Slice the potatoes from one end to the other without cutting all the way through. Rotate and gently cut the other way creating a crisscross, but keeping the potato intact.  

Arrange the potatoes on a baking sheet lined in foil. In a small bowl mix olive oil, butter, salt, pepper and minced garlic. Spoon seasoned butter oil sauce over each potato.

Bake the potatoes for 30-35 minutes or until the potatoes turn crispy and the inside flesh is soft.

1 comment:

  1. Hi! Thanks for visiting my blog and commenting. I love potatoes, and this looks great and so easy. I'm going to give this a try. I thought I was already following you but apparently not, now following on Bloglovin'.

    ~Jackie @ The Non-Martha Momma