This Southwestern Roasted Baby Potatoes recipe is as simple as simple gets… and that’s what makes it so incredibly delicious!
We’ve literally just chopped some baby yellow potatoes into halves or quarters, seasoned them with quality olive oil and our Taco Seasoning and bam — a recipe BURSTING with flavor. They are baked until the center is soft and the outside is just the slightest bit of crispy. I don’t know about you, but that is how I LOVE my potatoes.
You can choose to eat them plain like how they are, or you can drizzle some sour cream and chopped cilantro on top to add an extra flavor punch. The truth is though, even if you leave them the way they are, you won’t be disappointed with the simplicity of it.
We suggest pairing these Southwestern Roasted Baby Potatoes with our Easy Southwestern Vegetable Bake, then placing a fried egg on top of it and you’ve got yourself a complete whole food meal that will nourish you and your family.
Southwestern Roasted Baby Potatoes
- 1 lb organic baby yellow potatoes, washed and halved
- 1 Tbsp unfiltered and unrefined olive oil
- 1 tsp Taco Seasoning
- 1/4 tsp unrefined sea salt
- 1/8 tsp medium grind black pepper
Preheat oven to 400 degrees.
Line baking sheet with parchment paper.
Place washed and halved organic baby potatoes in a medium bowl. Add olive oil and Taco Seasoning to the bowl. Stir until the potatoes are well coated with oil, Taco Seasoning, and salt and pepper.
Dump onto parchment paper lined baking sheet.
Bake for 30-35 minutes or until tender and golden brown.
Note: If your baby potatoes are on the larger side, half each potato and then quarter each half. This will allow the potatoes to cook within the 30-35 minutes.