Quick Roasted Potatoes
Recipe: Quick Roasted Potatoes
Quick Roasted Potatoes are crispy on the outside with soft and fluffy inside. They are ready within 25 minutes as opposed to the oven roasted ones which take almost 30-45 minutes. For this quick roasted potatoes recipe I like to use baby potatoes. These quick roasted potatoes make an excellent side dish, can use them to make a salad or serve them with eggs for breakfast. My favourite way to enjoy them as a snack is to add a bit of pesto. Hubby loves roasted potatoes and they definitely have to be crispy on the outside.
Sharing Quick Roasted Potato Recipe With Foodies_Redoing Old Posts
I had posted this recipe on 05/06/2012. Back then I had taken one photo only. It was taken at night under the tube light and as you may have guessed, the photo was horribly hazy and the roasted potatoes looked so unappetizing. I’ve made roasted potatoes several times but each time forgot to take photos. Now I have made a list so that way I know which old posts need attention. So many of them are either breads, desserts or dishes with ingredients I don’t get in Magog. But one by one, hopefully will complete the task of updating all old posts.
Redoing Quick Roasted Potato Recipe on 24/04/2026 with better photos and write up.
Some More Recipes With Potatoes You May Like
If You Want To Quick Roast Them In The Oven
- I usually quick roast the potatoes in the pan on the stove top. However, if you want to roast them in the oven then it is possible.
- You still parboil the potatoes and cut them into halves or leave them whole.
- Preheat the oven to 200°C. Also heat up the baking tray or sheet.
- Mix olive oil, potatoes, salt and garlic in a bowl.
- When the oven and tray are hot, remove the tray from the oven.
- Arrange the potatoes in the tray with the cut side down on the tray. Drizzle any remaining oil over the potatoes.
- Bake for 10-15 minutes, flipping the potatoes over after half time.
Ingredients Required For Quick Roasted Potatoes
Baby Potatoes
We need about 12 baby potatoes for this recipe. Double the recipe for a larger crowd. Wash the potatoes well. If need be scrub them with a brush to remove any dirt. You can opt to leave the skin or peel them. But parboiled potatoes don’t peel easily.
Water
Need enough water to boil the potatoes. Parboil them for about 5-7 minutes. Allow the water to come to a boil and then add the potatoes. From there you allow it to boil for 5-7 minutes. Remove the potatoes from the water and allow them to cool down a bit. Then cut them into halves. If you want to bake them in the oven, you can leave them whole.
Olive Oil
Use good quality olive oil.
Salt
Can use any salt of your choice. I prefer using sea salt for my roasted potatoes.
Garlic
Peel and finely chop 1-2 cloves of garlic. Add more if you prefer. Don’t add the garlic at first as it will burn. I like to add it when the potatoes are almost roasted.
Pesto
An optional ingredient. Can add some at the end. Adds so much flavour to the roasted potatoes. Other alternates are aioli, chermoula, chimichurri, or toum. My preference after pesto is toum.
QUICK ROASTED POTATOES
Ingredients
- 12 baby potatoes
- 2 tbsp olive oil
- 1 litre water
- 1 tsp salt
- ¼ tsp sea salt
- 1-2 tsp garlic finely chopped
- 2 tbsp pesto
Instructions
- Wash the potatoes thoroughly to remove any mud that might be on it.
- Put enough water to boil in a saucepan. Add the potatoes and 1 tsp of salt. Parboil the potatoes. Parboil means boiling them till they are half done. About 5-7 minutes usually is enough.
- Drain out the water. Let the potatoes cool for a bit. Cut the baby potatoes into half.
- Heat oil in a wide pan over medium heat.
- Add the potatoes with the cut side on the surface of the pan.
- Allow the potatoes to roast for 3-5 minutes.
- Flip the potatoes to check if they are roasted to a golden brown colour.
- Roast the flipped potatoes for another 3-5 minutes.
- I like to leave them on their side and keep changing the side. That way the sides of the potato get roasted.
- Check that they do not burn as the skin tends to brown quicker.
- I like to add the finely chopped garlic when the potatoes are almost done as that way the garlic does not burn.
- Mix gently the potatoes and garlic till the garlic turns light golden in colour.
- Sprinkle some seas salt and mix.
- Add pesto or any other sauce of your choice. Mix well and serve. Serve with aioli, toum, chermoula, chimichurri, etc.
- Can serve without the sauce too.
Notes
- If you're not using pesto asdd any herbs of your choice like oregano, coriander, thyme etc.
- Add red chilli flakes or chopped green chillis.
- To serve as a starter, serve with a sauce or dip of your choice.
- If possible roast the potatoes with the skin. So choose good clean potatoes.
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A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
