Prep time 5 mins

Cook time 35 mins


2 lb. baby red potatoes, not peeled, cut in half

2 Tbsp. vegetable oil

2 Tbsp. College Inn® Savory Infusions Beef and Caramelized Onion Base

1 Tbsp. coarsely chopped flat leaf parsley


  1. Preheat oven to 425°F.  Line a large rimmed baking sheet with parchment paper.  Toss potatoes with oil on prepared baking sheet and spread out evenly for better browning. 

  2. Roast 20 minutes; turn potatoes with a spatula.  Roast another 10 minutes, turn again with spatula and check if tender when pierced with a fork.  If not done, roast another 5 minutes.  Potatoes should be golden brown.

  3. Immediately add Savory Infusions and toss until potatoes are evenly coated.  Roast 3 minutes; toss and sprinkle with parsley just before serving.

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