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
- 40ml Vegetable oil
- 3piece Garlic
- 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 for up to 2 hours. Do not cover while hot, as the steam will soften the crust.
In the refrigerator: Once completely cooled, store in an airtight container for up to 3 days.
In the Freezer: Store in a freezer bag for up to 1 month.
To reheat, place the frozen potatoes directly into a hot oven 200°C
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.
