Roasted Peewee Potatoes

Roasted Peewee Potatoes

Peewee potatoes are a smaller variety of fingerling potatoes. They come in many colors such as yellow, pink, purple and blue. Roasted peewee potatoes cook quickly because of their size and are a crispy side dish to any meal.

Serves 4

Preheat the oven to 400°F. Cut 2 lbs peewee potatoes crosswise in half. Spread out potatoes on a lined sheet pan. Toss potatoes with 2 Tb olive oil, 2 cloves minced garlic, ½ tsp dried oregano and salt and pepper. Bake until the potatoes are slightly browned and tender when pierced with a fork, about 20 minutes. Flip the potatoes once while roasting. Remove the potatoes from the oven and add to a large bowl. Toss with 2 Tb chopped fresh dill.

Pro tip: as a side dish for a Greek-inspired meal, top with crumbled feta cheese.