Crispy Roasted Baby Potatoes with Rosemary
Roast potatoes with crispy exterior, soft and fluffy inside is a great side dish that goes well with pretty much any meal. Great as an easy weeknight dinner or a perfect Sunday roast.
Servings: 2 servings
Calories: 142kcal
Equipment
- 1 Baking tray
- 1 Deep bottomed pan/Saucepan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1½ cups (or) 342 gms Potatoes cut into half
- 2 Tablespoons Olive oil
- 2 stems (use only leaves) Rosemary chopped
- ½ Tablespoon (or) 2 cloves Garlic finely chopped
- Salt as required
- 1 Teaspoon Chilli flakes adjust to suit your spice levels.
- Water to parboil potatoes
- ½ Teaspoon Olive oil
Instructions
- Before you get started, scroll up a little and watch a quick recipe video.
- Check the notes and tips of the recipe for extra info and help.
- Wash, peel and cut potatoes into half. Soak in water for at least 15-20 minutes to remove starch.1½ cups (or) 342 gms Potatoes
- In a pot, add boiling hot water from a kettle. Add salt, soaked potatoes and simmer for 10 minutes or until they are almost cooked.Salt, Water, 1½ cups (or) 342 gms Potatoes
- Drain potatoes in a colander, shake lightly to remove excess water. Leave them for a couple of minutes to dry out.
- Place the empty baking tray in the oven and preheat oven to 200C (390 F).
- Meantime in a deep bottomed bowl, combine oil, rosemary, salt, chilli flakes and mix well. Put boiled potatoes and gently stir/toss to coat.2 Tablespoons Olive oil, 2 stems (use only leaves) Rosemary, 1 Teaspoon Chilli flakes, Salt
- Spread potatoes in a piping hot baking tray in a single layer with enough space between them. Do not overcrowd them.
- Place the tray in preheated oven and roast for 20-minutes.
- In a second bowl combine oil and garlic. Take the tray out, drizzle garlic-infused oil all over. Flip potatoes for even browning. keep the tray back in the oven and roast for further 20 minutes or until potatoes turns golden colour and crispy.½ Tablespoon (or) 2 cloves Garlic, ½ Teaspoon Olive oil
Notes
Adjust seasoning to your taste.
Bake time may vary depending on the size of potatoes and oven temperature.
Boil time varies depending on the type and size of potatoes.
To get extra crisp potatoes, use an oil that has a high smoking point and bake slightly at a higher temperature.
Rosemary leaves have a pronounced flavour, so just a little is sufficient to infuse maximum flavour.
You could substitute chilli flakes with black pepper if you wish to.
Baby potatoes with skin on tastes great. However, you can peel off the skin if you do not like the texture or taste of it.
Nutrition
Calories: 142kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 18mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
