This side is great to make if you’re making an entree that takes more than 30 minutes to prepare. Since it takes a little less than an hour to finish the potatoes, by the time the main course is all set – you should be able to pull these right out of the oven!

• 3 lb bag – small red potatoes
• EVOO
• Pepper
• Paprika
• Parsley
• Garlic salt
• Basil
• Crushed red peppers

1. Preheat oven to 350F.
2. Thoroughly clean the baby potatoes in the sink, using a knife of the end of a vegetable peeler to remove any eyes that may have sprouted… or pieces that you’re just not that crazy about eating… haha.
3. Cut up each potato into bite sized pieces… in a 2 in diameter potatoes, I would cut it into around 8 equally sized pieces.
4. Throw all pieces into a large bowl.
5. Add all of your dry ingredients – tossing with your hands to make sure the the spices are all mixed and evenly distributed. Go easy on the paprika and the red pepper flakes as they definitely increase the heat level of the potatoes. A little bit will go a long way in adding both flavor and color.
6. When you are satisfied with the seasoning – slowly begin to pour EVOO into the bowl… stopping every 1/8 cup or so to toss with hands. Stop adding EVOO when potatoes are completely coated.
7. Cover a cookie sheet with tin foil (for easy clean up) and scatter the potato bites across the foil – ensuring that there is no overlap.
8. Set sheet in oven and let bake for around 40 minutes. This may change if you use a different temperature or bigger/smaller potatoes – but a good way to tell if they’re done is when the edges start to brown and get crispy – they’re done! An even better way to find out? Take one out… let it cool… and taste test!

The ingredients that I used are for spicy potatoes – but feel free to change up the spices to get a more Italian version, a Cajun version, whatever you’re in the mood for!