Roasted Rainbow Baby Potatoes With Fresh Garlic And Rosemary
A savory complement to almost any dish. These English roasted potatoes have a crunchy exterior and a fluffy inside. Made by roasting in oil with garlic and herbs, they are simply irresistible.
Equipment
- 1 Cutting board
- 1 Sharp knife
- 1 Large Bowl
- 1 Large cooking sheet
Ingredients
- 3 lbs small multi-colored potatoes
- 3 tbsp olive oil or avocado oil I like California Olive Ranch brand
- 1 head fresh garlic halve and use all cloves
- 2 tsp Kosher salt
- 2 tsp fresh cracked pepper
- 3 tbsp fresh rosemary chopped fine
Instructions
Prep
- Rinse and towel-dry the potatoes, cut in half or thirds, and put in a large bowl.
- Add salt and pepper, mix.
- Cut a full head of garlic in half. Smash down each side skin side up. The cloves should pop out. Add to bowl.
- Wash and dry the rosemary. Strip the nettles off the stems, and chop the nettles finely; add to the bowl.
- Coat the potato mixture with oil (with clean hands), making sure to cover all completely.
Cook
- Preheat oven to 400 degrees while prepping the potatoes.
- Add potatoes to a cooking sheet, flat side down. Try not to crowd the potatoes for even cooking and crispiness.
- Place potatoes into the oven for 30 minutes, check at 30 minutes, poke with a fork, and taste. Add a bit more salt if needed, and continue to cook until soft inside.
- Remove potatoes from the oven and plate for serving.
Notes
NOTE: You can also add or substitute parsley, Parmesan, or paprika to this dish.
And if rosemary feels too overpowering for your dish, you can always substitute it with a milder herb such as thyme, which I love.
Nutrition
Calories: 139kcalCarbohydrates: 26gProtein: 3gFat: 2gSodium: 106mgPotassium: 646mgFiber: 3gSugar: 1gVitamin A: 55IUVitamin C: 31mgCalcium: 22mgIron: 1.2mg
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