This potato side dish is so easy and satisfying with very little effort. I use baby creamers or new potatoes in this recipe because they are less starchy, have a creamy texture, and hold up very well when cooked. No one minds the thin skin, which contains so many nutrients. Potatoes are one those vegetables that are best organic if possible. I love to use unbleached parchment paper when baking. It’s especially good for creating a brown crust on potatoes with very little cooking oil. It holds up pretty well up to about 400* F, but burns for temperatures beyond that. If you need to bake anything beyond 400* F, you can use non-stick foil. It’s the best!

Ingredients

• 2 Lbs of baby creamers or new potatoes, skin on, cut in half
• 1 tsp kosher salt (salt to your taste)
• 1/4 tsp freshly ground pepper
• 1/4 tsp garlic powder
• 1/4 tsp chili powder
• 2 Tbsp olive oil
• chopped parsley or chives for garnish, optional

Steps

1. preheat oven to 400* F
2. line a baking sheet with unbleached parchment paper
3. spread the potatoes on the baking sheet
4. evenly sprinkle the potatoes with the salt, pepper, garlic powder, and chili powder
5. drizzle the oil on the potatoes.
6. gently mix the potatoes to get an even coat of oil and seasonings and make a flat layer on the baking sheet for even cooking
7. bake for approximately 25-30 minutes or until tender when pierced with a fork (depends on the size of your cut potatoes). You should see some nice browning when ready
8. sprinkle with some chopped parsley or chives for garnish if you like