Crispy Roasted Baby Potatoes With Rosemary Food

CRISPY ROASTED BABY POTATOES WITH ROSEMARY

Steps:

• 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.
• 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.
• Drain potatoes in a colander, shake lightly to remove excess water. Leave them for a couple of minutes to dry out.
• Preheat oven at 200 C. Meantime in a deep bottomed bowl, combine oil, rosemary, salt, chilli flakes and mix well. Put boiled potatoes and gently stir/toss to coat.
• 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.

CRUNCHY ROASTED ROSEMARY POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. Serve immediately.

ROASTED BABY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.

CRISPY ROSEMARY POTATOES

Steps:

• Bring a large kettle of salted water to a boil.
• While the water heats, cut the potatoes in half (do not peel them).
• Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
• When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
• Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
• Heat a large, heavy skillet over medium-high heat.
• Add the olive oil, then quickly add the potatoes.
• Salt and pepper the potatoes well.
• Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
• Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
• Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
• Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
• Serve the potatoes hot.

ROASTED ROSEMARY BABY POTATOES

Steps:

• Heat oven to 450°F.
• Toss potatoes and rosemary into a large roasting pan with olive oil.
• Sprinkle with salt and roast for 50 minutes, tossing every 15 minutes until golden-crisp and tender.
• Transfer with rosemary sprigs to a platter and season with pepper.