Roasted mini potatoes
These roasted mini potatoes are quick and easy to throw together. The perfect side for roasts, BBQs and mains when you need some roasted carby goodness.
Equipment
- Baking tray
Ingredients
- 2 Lbs (1kg) mini or baby potatoes
- 2 tablespoons extra virgin olive oil
- 6 - 8 whole garlic cloves
- 1 long sprig fresh rosemary
- several small sprigs fresh thyme
- salt
- pepper
Instructions
- Pre-heat oven to 392°F (200°C).
- If there are any sprouting bits on the potatoes cut these off.
- Break the garlic into individual cloves but do not peel them.
- Remove the rosemary and thyme from the stalks and finely chop
- Add the potatoes into the pan. Drizzle generously with olive oil and swish around the coat all over.
- Try to space the potatoes out so there is room between them is possible, but its ok if not.
- Scatter the garlic cloves in the pan. Sprinkle with chopped rosemary and thyme.
- Sprinkle with freshly ground salt and pepper.
- Put into the oven and bake for about 20 to 40 minutes depending how big your potatoes are, turning once half way through.
- To test if the potatoes are full cook skewer one with a small sharp knife. The knife should go in easily with little resistance. If the potatoes still feels hard they will need to cook for longer. Return to the oven and check again in ten to fifteen minutes.
- To serve remove from the oven, transfer to a serving plate or directly onto plates. Garnish with some additional fresh herbs if desired. Lovely as a side to some slow cooker lamb shoulder, beetroot salad and damper, or you favorite roast or summer BBQ. Delicious!