QUICK ROASTED POTATOES
Quick Roasted Potatoes are crispy on the outside with soft and fluffy inside.Parboiled potatoes are roasted in a pan instead of the oven.
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.