Roasted Baby Potatoes
‘Baby roasties’ (as I call them) are irresistible and a great accompaniment to meat or vegetarian dishes.
Category |
Side Dishes |
Preparation Time |
7 minutes |
Cooking Time |
45 minutes |
Serves |
4 |
Once they are well scrubbed they may be left unpeeled. Though for more delicate constitutions, they are easier to digest when peeled in advance. I parboil them to speed the cooking process but they may be cooked in the oven from start to finish if you are using your oven for other purposes.
Ingredients
- 450grams(1lb) small round potatoes
- 1 tablespoon herbes de Provence (rosemary, oregano thyme)
- 1/4 cup extra-virgin olive oil
- 2 cloves crushed garlic
- Salt and freshly ground black pepper
Preparation
- Preheat the oven to 190C(400F)
- Parboil the potatoes for 15 minutes.
- Mix the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally. Takes about 25 minutes. If cooking them in the oven from start to finish allow 1 hour cooking time.
- Transfer the roasted potatoes to a decorative serving dish.