75. earthy brown delights

Most people love potatoes whether they are fried, boiled or roasted. I love roasted potatoes and they make a great side dish to accompany a pasta dish or pizzas or in place of a salad. Just a few pieces of potatoes and your stomach is full. If I don’t get baby potatoes then I just use normal baking potatoes. In Kenya I use Meru potatoes. When I am in UK I get so confused with the variety that is available, my sister in laws buy them for me. The first time I had roasted potatoes was at my kaki’s place during one of my numerous visits. Ever since then, roasted potatoes are a common feature whenever I make continental dishes. I prefer to roast them with the skin, but you can peel the potatoes if you like.

ROASTED POTATOES
4 Servings

24 baby potatoes or 3 large potatoes
3 tbsp olive oil
¼ tsp salt
1 tsp coarsely ground pepper
1 tsp dried rosemary or 1 sprig of fresh rosemary

1. Wash the potatoes thoroughly to remove any mud that might be on it. If you are using big potatoes then cut them into big chunks(about 8 pieces per potato).
2. Put some water to boil in a saucepan. Add the potatoes and 2 tsps of salt. Parboil the potatoes. Parboil means boiling them till they are half done.
3. Drain out the water. Let the potatoes cool for a bit. Cut the baby potatoes into half.
4. Put the potatoes in a bowl. Add  the olive oil, salt, pepper and rosemary. Mix it well.
5. Layer the potatoes onto a greased baking tray. 
6. Bake them at 180°C for 15 to 20 mins and grill it for 5 minutes so that they can become slightly brown.
7. Serve them hot.