Roasted Baby Potatoes
User Reviews
5
Roasted Baby Potatoes
Description
This recipe uses whole or halved baby potatoes roasted in hot olive oil with whole garlic cloves and finely diced rosemary. The garlic is added partway through roasting to prevent burning while still imparting its aroma. The potatoes develop a crispy, golden exterior with firm skins and a soft interior.
The method focuses on heating the oil in the pan before adding the potatoes to begin roasting immediately at a high temperature, enhancing the texture. The unpeeled potatoes keep their skin intact, adding to the texture and flavor.
Roasted baby potatoes serve well as a versatile side dish to complement many proteins or vegetables, and the use of rosemary and garlic gives a classic savory profile familiar in home cooking.
For even cooking, cut potatoes to similar size and be cautious when handling hot oil to avoid burns. High smoke point oils are recommended for roasting at the stated temperature.
Ingredients
- 1 lbs baby potatoes 500g
- 2 tablespoons olive oil or other vegetable oil
- 2 teaspoons rosemary finely diced (or use thyme, oregano or another herb)
- 3 cloves garlic peeled
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 400 degrees F / 200 degrees C. Pour the oil onto a large, rimmed roasting pan and place it in the oven to heat up.
- Meanwhile, wash the baby potatoes and pat them dry with a clean tea towel, then slice larger ones so they’re all around the same size. There’s no need to peel the baby potatoes.
- When the oil and pan are hot, carefully take it out of the oven and add the potatoes. Turn them in the oil (careful not to splash) with tongs or two spoons.
- Put the roasting pan in the oven and roast the baby potatoes for 10 minutes, then add the garlic and rosemary and stir carefully. Return the pan to the oven and cook for a further 10-15 minutes, or until golden. Discard the garlic and serve.
Notes
- Cut potatoes into similar sizes to ensure even cooking.
- Use an oil with a high smoke point suitable for roasting at 400°F (200°C).
- Add whole garlic cloves partway through roasting to prevent burning.
- Exercise caution to avoid oil splashes when handling hot pans.
- Peeling is unnecessary as the baby potato skins are soft and edible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 7mg | 0% |
| Potassium | 487mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 23mg | 26% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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