I totally just winged it with this recipe. I was like oh I got some mini red potatoes, I better use them before they go bad…Hmmm how should I cook them? Well defiantly gotta use olive oil and onions and garlic, a MUST with me and potatoes! So then I was like hmmmm what else and I just totally made these up in about 2 minutes…Normy liked them, said he liked the flavor, so for making them up in 2 minutes not bad!
OH and before you even make this recipe you MUST do this…
Baby red potato boobies! Nothing wrong with having little potatoes! Oh you like my new shirt! It’s so yellow and cheerful! Normy said I looked like a Sunflower! (I took that as a compliment as Sunflowers are my fav flower).
OK NOW people back to cooking!
1 Ziploc freezer bag
1 bag (1 pound) Baby Red Potatoes (washed)
10-12 pearl onions, skin taken off
4 Tablespoons of Olive oil
1 tsp Smoked Paprika
1 tsp salt & pepper
1 tsp garlic salt
1 tsp dill weed
pinch of red pepper flakes
Start by preheating oven to 350 degrees
Take red potatoes and wash them and cut them in half, add them to freezer bag, pour in olive oil, onions, Paprika, salt, Pepper, garlic salt, dill weed, and red pepper flakes.
Seal bag and massage everything together so that it gets rubbed all over potatoes. Pour potatoes in bag onto a sheet pan and spread out.
Place in oven and bake for 15 minutes, then with a spatula, flip potatoes bake for another 15 minutes and flip again and bake for another 5-10 minutes until potatoes are tender when you poke them with a fork