Roasted Baby Potatoes
Buttery and fluffy potatoes with garlicky notes and crispy caramelized crust, achieved by high‑heat roasting.
Nutrition per 100g
Ingredients
- 11piece Potatoes, unpeeled
- 40ml Vegetable oil
- 3piece Garlic, finely minced
- 8g Salt
- 1g Black pepper
Method
Preheat the oven to 220°C.
Wash and pat‑dry the potatoes. Cut each potato in half and place them in a mixing bowl.
Toss the potatoes with vegetable oil, finely minced garlic and salt until each half is evenly coated.
Arrange the halves cut-side down on a baking sheet, leaving about 2 cm of space between them.
Bake at 220°C undisturbed for about 35-45 minutes until golden and crisp.
For extra crunchiness, convection mode may be applied for the final 5 minutes (optional).
Remove from the oven, sprinkle with coarse salt, and toss gently. Garnish with fresh herbs and serve right away.
Storage
At room temperature
Keep uncovered while hot so the steam will not soften the crust. If not serving right away, refrigerate once cooled.
In the refrigerator
Store roasted potatoes in an airtight container for up to 3 days.
In the freezer
Place in a freezer bag and store for up to 3 month.
To reheat, place the frozen potatoes directly into a hot oven 200°C for a few minutes until crisp up.
Notes
Keeping the potatoes undisturbed ensures continuous contact with the hot baking sheet, allowing a golden, crisp crust to form on the cut side.
In the oven, direct contact on the potato’s flat side with the hot baking sheet creates a thick, caramelized base, while the skin develops a thinner, more delicate crispness, as steam gently escapes through it, giving a tender contrast.
