Crispy Rosemary Baby Potatoes
Tender baby potatoes roasted until golden and crispy, infused with fragrant rosemary and a subtle kick of chili. Perfect as a simple side dish for any meal.
Story
These little spuds transform into something special with just a few pantry staples. The boiling step ensures fluffy interiors, while the high-heat roasting creates that irresistible crispy exterior.
Ingredients
baby potatoes
500g
olive oil
3 tablespoons
salt
1 teaspoon, divided
freshly ground black pepper
½ teaspoon
dried rosemary
1 teaspoon
chili powder
½ teaspoon
Instructions
1
Boil the potatoes
Rinse the baby potatoes well. Place them in a pot, cover with cold water, add half the salt, and bring to a gentle boil. Cook for about 10 minutes until they start to soften but aren't fully cooked through.
2
Season and coat
Drain the potatoes and let them sit until most moisture evaporates. Transfer to a large bowl. Drizzle with olive oil, then sprinkle the remaining salt, black pepper, rosemary, and chili powder. Toss everything together until the potatoes are evenly coated.
3
Roast to perfection
Preheat your oven to 200°C (400°F). Arrange the seasoned potatoes in a single layer on a baking tray. Roast for 20-25 minutes, flipping halfway through, until the skins are crispy and golden brown.
