Quick Roasted Potatoes - Ready in 20 Minutes!
User Reviews
5
Quick Roasted Potatoes - Ready in 20 Minutes!
Description
This recipe for Quick Roasted Potatoes uses small or quartered medium-sized potatoes parboiled until just tender, which reduces roasting time while ensuring a soft inside. After boiling, the potatoes are drained and transferred to a preheated baking dish with hot olive oil, grated garlic, finely minced rosemary leaves, and freshly cracked salt and pepper. Spreading them in an even layer helps promote even roasting with crisp, golden edges.
The roasting at 200°C (180°C fan) for 10-15 minutes crisps the outside while maintaining softness inside. Flipping the potatoes midway encourages uniform roasting on all sides. The rosemary and garlic complement the mild potato flavor with fresh, aromatic notes and depth without overpowering.
The potatoes are finished with an optional sprinkle of extra salt and pepper after roasting and a resting period to allow flavors to settle. This makes them ready as a side for various main courses, providing a balance of texture between crispy skin and creamy centers.
Ingredients
- 450 g baby potato or medium Yukon Golds, quartered
- 5 tablespoon extra-virgin olive oil
- 2 garlic grated, cloves
- 4 rosemary leaves only, finely minced, sprigs
- sea salt to taste, freshly-cracked
- black pepper to taste, freshly-cracked
Instructions
- Bring a medium-sized pot of lightly salted water to a boil.
- Cut each potato into chunks (small potatoes in half, medium potatoes into 4 chunks and very large ones into 6). Skip this step if you're using baby potatoes.
- Place the potatoes into the boiling water and cook for 5-7 minutes, until they're just tender.
- Heat the oven to 200°C, 180°C fan, gas 7, and place a baking tray or a baking dish inside to heat up for a couple of minutes.
- Drain the potatoes and transfer them into the hot baking dish. Season with extra-virgin olive oil, garlic, rosemary, sea salt and black pepper, and spread out the potatoes in a nice even layer.
- Transfer the potatoes into the oven and bake for 10-15 minutes, until crispy and golden. Halfway through cooking time, remove the pan from the oven, and flip the potatoes on the other side.
- Remove the baking tray from the oven, sprinkle the potatoes with extra sea salt and pepper if you like, and let them rest for 5 more minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 14.6g | 5% |
| Protein | 3g | 6% |
| Fat | 17.7g | 27% |
| Saturated Fat | 2.5g | 13% |
| Sodium | 480mg | 20% |
| Potassium | 474mg | 10% |
| Fiber | 2.9g | 12% |
| Calcium | 38mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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