Roasted Baby Potatoes
These are perfect roasted baby potatoes (at least to me). Ultra crispy skin on the outside, soft and fluffy on the inside. It is absolute bliss whether eating them on their own or as a side dish.
See Also:
- Duck Fat Roasted Potatoes Recipe (above)
- Baked Potato Wedges Recipe
- Bacon Roasted Potatoes Recipe
- Potato Recipes
I love baby potatoes because I get to serve them whole. They look very cute, too! More information about the type of potatoes I use (with substitution tips) on the next page.
The baby potatoes I used are labelled “Brastagi” at the local supermarkets. They are very hard but great for roasting. If you are using softer variety of potatoes, you can reduce the parboiling timing in step 1 accordingly (basically you just need to soften them slightly so that you can indent with a fork). You can also use regular sized potatoes and cut them to quarters or bite-sized pieces.
Roasted Baby Potatoes Recipe
You may use any amount of potatoes, as long as they occupy a layer in the roasting tray. Adjust olive oil and seasonings accordingly. You can also use your favourite herbs (such as rosemary or thyme) and spices (such as paprika powder for heat).
Ingredients:
- 300 grams baby potatoes scrubbed
- 1/2 tbsp sea salt and water
- extra-virgin olive oil just enough to coat the potatoes; about 1 tbsp or so
- 1 tsp garlic powder to taste
- sea salt and freshly cracked black pepper to taste
- dried parsley to serve; optional
Directions:
- Add potatoes into a small pot with 1/2 tbsp sea salt and cover with water. Bring to boil, then simmer with lid on for 10 minutes, or until slightly softened.
- Drain the potatoes. With a fork or potato masher, gently crush each potato without breaking it apart.
- Coat potatoes with olive oil, garlic powder, salt and pepper.
- Arrange the potatoes one layer on a roasting tray lined with parchment paper. Bake at preheated oven of 200°C (392°F) for 15 minutes. Turn the potatoes over using tongs. Then continue baking for another 20 minutes, or until the skin is crispy and wrinkly. Sprinkle on some dried parsley. Best served hot.