The Best Ever Oven Roasted Baby Potatoes! + Extended Ordering Window

This week just flew by and we didn't have time to send this email until now. We have therefore extended the ordering window. If you'll place your order by tomorrow 10 am we'll have fresh baked goods ready for pick-up at our bakery tomorrow (Friday) from 1-4 pm! Or visit us at the Boulder Saturday farmers market.

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The Best Ever Oven Roasted Baby Potatoes!
We hope you had a fabulous labor day weekend. We took off camping and needed something quick and easy to bring and I stumbled on this recipe from Natasha's Kitchen. These potatoes were so easy to make and the kids LOVED them! Give it a try and let us know what you think.

Ingredients
3 lbs baby red potatoes, unpeeled
2 Tbsp olive oil
1 1/2 tsp dry parsley
1 tsp sea salt or 3/4 tsp table salt
1/2 tsp freshly ground pepper
2 cloves garlic, pressed

Cooking Instructions
1. Heat oven to 425F.
2. Cut potatoes into 1″ to 1 1/2″ pieces. No need to cut the really tiny potatoes. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked). Drain and set aside.
3. In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
4. Gently toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
5. Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425°F for 20 minutes or until the sides facing the pan are golden. Transfer to a serving dish and enjoy!