This recipe for roasted baby potatoes is extremely easy to prepare as a tasty side dish. Simple meal prep to perfectly complement your lunch or dinner.
Course Appetizer, dinner, Lunch, Main Course, Side Dish, vegan
Cuisine Mediterranean
Servings 4
Calories 303kcal
Equipment
Large pot
Strainer
Big bowl
Baking sheet
Parchment paper
Spoon
Ingredients
1kg(35 oz) baby potatoeswashed well, unpeeled
2tablespoonolive oilextra virgin
4tablespoonsesame seeds
1 ½teaspoonsaltdivided (½ tablespoon for boiling and 1 teaspoon for roasting)
1teaspoonrosemaryfresh, finely chopped
½teaspoondry garlic
½teaspoondried oregano
⅛teaspooncumin powder
⅛teaspoonfreshly ground pepper
⅛teaspoondry dill
6-7cupswaterfor boiling the potatoes
Instructions
Wash your baby potatoes thoroughly under cold water. Don'tpeel them (the skin becomes crispy after roasting - so much better than french fries!). You can scrub them with a vegetable brush if you want them to be extra clean. Place them in a large pot, cover them with water, stir in ½ teaspoon salt. Bring to a boil, then reduce to medium and cook for 10 minutes, then drain the water.
In a large bowl, mix the olive oil, sesame seeds, spices, and herbs. Add boiled potatoes and toss everything together gently with a spoon. Mix them well to be evenly coated. If some of the seasoning mixes remain, pour it over potatoes when you transfer them on a baking sheet.
While you are preparing the seasonings, preheat the oven to 392°F / 200°C. Spread the potatoes to a large baking sheet lined with parchment paper and roast them in the oven for 25 minutes or until golden brown.
Transfer roasted mini potatoes in a large serving bowl, garnish with fresh chopped parsley or dill , and enjoy it immediately while still warm. This easy recipe is perfect for an elegant brunch, weeknight dinner, or a quick meal for unexpected guests.
Notes
Choose potatoes that with approximately the same size so they can cook evenly, at the same rate.
For this recipe, it's best to use small potatoes with thin skin and waxy flesh.
It will depend on the size of your baking sheet, but see that you leave some space between potatoes so they can be roasted properly and be crispy, rather than being only steamed.