Add these baby potatoes to your roasted garden vegetables file for an elegant side.
Roasted Baby Potatoes
Start by digging up small new potatoes. Wash them well and leave them whole. After boiling and smashing them using a potato masher, toss in olive oil, which helps them become crispy and golden brown when roasted. Add sea salt, black pepper, garlic, paprika and your favorite herbs like rosemary or thyme. Roast golden and crispy and enjoy this delicious potato side dish.
Ingredients 2 pounds new baby potatoes Salt and freshly ground black pepper paprika ground garlic herbs, like oregano, thyme, rosemary , optional 1/4 cup extra-virgin olive oil Green onion to garnish
Steps Preheat the oven to 200°C (400°F). Scrub the potatoes and place them in boiling water for 10 minutes, leaving their skin on. In a small bowl, whisk the oil with garlic, herbs if used and paprika. When the potatoes are cool enough to handle press them carefully using a potato masher. Toss them with oil mixture, sprinkle salt and pepper, and place them in a greased baking sheet. Bake for 40-50 minutes until they are golden and crispy outside. Sprinkle with chopped green onion and serve warm alongside a fresh garden salad.
Tips---Scrub unpeeled baby potatoes thoroughly, par-boil 10 minutes. When cool enough to handle, use a potato masher to carefully press them, flattening each potato slightly. Toss with the oil mixture, ensuring they are well-coated. S/p to taste. Place the coated potatoes on a greased baking sheet, making sure they are spread out in a single layer. Bake them in the preheated oven for 40-50 minutes, or until the potatoes are golden and crispy on the outside. Once they are done, sprinkle with chopped green onions for added flavor and freshness. Serve the warm smashed potatoes alongside a fresh salad for a delightful and satisfying meal. This tasty potato side dish brings comfort and elegance to any meal.