Friday, June 17, 2011

Rosemary Roasted Baby Potatoes

I had a small bag of new potatoes or baby potatoes with me and also a pack of inviting fresh looking rosemary. So I tried this simple recipe from foodnetwork by Rachel Ray. It was definitely done within 30 minutes,and over within 10 minutes. For a long time I had been wanting to make these and they turned out hearty. 

Ingredients:
Baby Potatoes: 1/2 lb or 250 gms
Extra Virgin Olive Oil: 1-2 tbsp
Fresh Rosemary : 2 tbsp atleast  finely chopped
Garlic: 2small cloves peeled coarsely crushed
Salt& Pepper: as per taste

Preparation:
Wash and scrub the potatoes thoroughly in several changes of water till it runs clean.

The skin of new potatoes are buttery and it is not advisable to remove the skin. I have even heard about aloo bhujia - new potato stirfry - with these babies where you saute the potato with little/no spices till browned and cooked.Unless it looks revolting do not remove the skin of baby potatoes.

Halve the bigger looking ones and leave the small one whole. If wanted you can prick the whole small potatoes with a fork. Mix together crushed garlic cloves,potatoes and oil. The oil must be enough to coat the potatoes. Sprinkle salt,pepper and rosemary and give it a nice mix.

Place the coated potatoes in a baking sheet and roast in a preheated oven at 230 C/ 450 F for about 20 minutes until they turn tender and the skin looks a bit wrinkled. You can feel the wonderful aroma of roasemary while they are being roasted.

Take out and serve warm as  a comforting side or snack (at least for me).


Hearty side/snack. You can also mix the herbs and garlic with the oil and then drizzle it over the potatoes. The rosemary flavour should be there in the potatoes. So make sure you use rosemary accordingly.Rosemary is a strong herb and a little does go a long way but I definitely needed more than 2 tbsp. You can also use other herbs and spices instead of rosemary.

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