No explanation needed, just the crispiest, most delicious roast potatoes ever! We make these regularly at home, they are so good. Top tips: don’t peel the potatoes and boil them starting with cold salted water so they all cook equally from the outside to the inside.
Crispy Roast Baby Potatoes
Prep time:
Cook time:
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BY YASMINE IDRISS
No explanation needed, just the crispiest, most delicious roast potatoes ever! We make these regularly at home, they are so good. Top tips: don’t peel the potatoes and boil them starting with cold salted water so they all cook equally from the outside to the inside.
Ingredients
- 500 g baby potatoes
- Salt
- Olive oil
- Barbecue spices or dried herbs (optional)
Method
- 1)
Wash the baby potatoes thoroughly.
- 2)
Do not peel them.
- 3)
Place them in a large pot of cold, salted water.
- 4)
Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork but not falling apart (about three-quarters done).
- 5)
Preheat your oven to 180°C
- 6)
a baking sheet with parchment paper and drizzle it with olive oil.
- 7)
Drain the potatoes and place them on the prepared baking sheet.
- 8)
Roll the potatoes in the olive oil to coat them evenly.
- 9)
Sprinkle with salt.
- 10)
Using the back of a glass cup, gently crush each potato.
- 11)
Sprinkle barbecue spices or dried herbs over the potatoes.
- 12)
Bake in the preheated oven for about 25-30 minutes, or until the potatoes are golden and crispy.