Roasted baby potatoes with chili, garlic and rosemary
If you ever need to make a huge batch of delicious side dish without breaking a sweat, this roasted baby potatoes fit the bill perfectly. Just season, toss with melted butter and spices, stick in the oven and relax.
Servings 4 people
Ingredients
- ¼ cup melted butter
- 1 tablespoon chopped garlic
- 500 to 600 grams baby potatoes (1.1 to 1.3 pounds)
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon chili flakes
- 1 sprig rosemary stripped
Instructions
- Preheat the oven to 425F.
- Stir the garlic into the melted butter and leave to steep.
- Rinse the baby potatoes then dry thoroughly with a kitchen towel.
- Cut the baby potatoes into halves.
- Spread the potato halves in a baking pan.
- Sprinkle in the salt, pepper, chili flakes and rosemary. Toss well.
- Pour the butter / garlic mixture over the seasoned potato halves.
- Toss everything thoroughly to make sure that every piece of potato is coated in butter and the garlic is evenly distributed.
- Roast the baby potatoes at 425F for ten minutes.
- Stir the potatoes in the baking pan and roast for another ten minutes.
- Lower the heat to 400F and roast for a final ten minutes.
- Scoop out the potatoes and transfer to a serving bowl or individual bowls.
- Scrape the bottom of the baking pan to loosen anything that's stuck.
- Pour the butter from the pan, along with whatever you scraped from the bottom, over the baby potatoes and serve.
