Roasted baby potatoes with chili, garlic and rosemary
I used to boil halved baby potatoes in salted water, drain them and toss them with either olive oil or butter, herbs and spices. But let me assure you that roasting them in the oven is a better cooking method. The potatoes don't turn soggy because a crust forms on the outside locking in the juices so that they are soft and moist inside.We use salted butter so a teaspoon of salt to season the potatoes was just right. Use more salt if your butter is unsalted.
Ingredients
- ¼ cup melted butter
- 1 tablespoon chopped garlic
- 500 to 600 grams baby potatoes
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon chili flakes
- 1 sprig rosemary stripped
Instructions
- Preheat the oven to 425F.
- Stir the garlic into the melted butter and leave to steep.
- Rinse the baby potatoes then dry thoroughly with a kitchen towel.
- Cut the baby potatoes into halves.
- Spread the potato halves in a baking pan.
- Sprinkle in the salt, pepper, chili flakes and rosemary. Toss well.
- Pour the butter / garlic mixture over the seasoned potato halves.
- Toss everything thoroughly to make sure that every piece of potato is coated in butter and the garlic is evenly distributed.
- Roast the baby potatoes at 425F for ten minutes.
- Stir the potatoes in the baking pan and roast for another ten minutes.
- Lower the heat to 400F and roast for a final ten minutes.
- Scoop out the potatoes and transfer to a serving bowl or individual bowls.
- Scrape the bottom of the baking pan to loosen anything that's stuck.
- Pour the butter from the pan, along with whatever you scraped from the bottom, over the baby potatoes and serve.