ROASTED BABY POTATOES

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These Oven Roasted Baby Potatoes are the ideal side dish to basically anything. So fast and simple to make, while totally overflowing with flavor!

This is the ideal formula for when you’re on the chase for a speedy, simple and scrumptious side dish to add to your supper. Since who doesn’t cherish firm herby broiled potatoes!?

Infant potatoes are totally wonderful to broil because of the reality they require such little prep. Since truly, is there anything more awful than stripping and dicing huge potatoes? For this formula you should simply divide the infant potatoes. No stripping required (child potato skins really have a delectable flavor to them, particularly when broiled!)

Spice Roasted Potatoes

Potatoes loan themselves so wonderfully to spices, and this formula isn’t special case. Certainly, broil potatoes are incredible, however without the spices they just ain’t total. For this formula the infant potatoes are broiled in new rosemary and thyme, at that point embellished with parsley.

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Ingredients:

  • 1.6lbs / 750g Baby Potatoes
  • 1.5 tbsp Olive Oil
  • 1 tsp Fresh Rosemary, finely diced
  • 1 tsp Fresh Thyme, finely diced
  • 1 tsp Garlic, minced
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp Black Pepper
  • Fresh Parsley, to serve

Instructions:

  1. Preheat oven to 390F/200C and place a suitably tray in there to get nice and hot.
  2. Meanwhile, slice your potatoes in half and combine in a bowl with olive oil, rosemary, thyme, garlic, salt and pepper.
  3. When the tray is piping hot, take it out and place potatoes cut side down. Place back in the oven for 20mins or until nice and crispy.
  4. Enjoy with fresh parsley!

Notes:

  • EXTRA crispy potatoes – I use olive oil for its flavour, but it starts to smoke at a higher temperature than 390F/200C. If you want to sacrifice the flavour, consider using vegetable/sunflower oil and roasting at 425F/220C for a little extra crispiness. At this heat the herbs might slightly char, so do keep that in mind.
  • Can I sub Dried Herbs? – I much prefer fresh herbs for this recipe, I find that dry herbs don’t really infuse the potatoes as well in the short amount of time they’re cooking. If you were to use dry herbs I recommend half the amount of fresh (i.e 1/2 tsp rosemary & thyme).
  • Parsley – Try not to think of this as just garnish, it adds a burst of fresh flavour to the potatoes. As this is garnish, dried parsley is not suitable here.
  • Space them out – Make sure you don’t cram them together on the tray, otherwise they will simply steam instead of roast. Use two trays if needed. Either way make sure the tray is definitely piping hot and the potatoes and placed face down.
  • Calories – Based on divided between 4 people with 1 tbsp of parsley to garnish.
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