We all love potatoes, young and old! They literally have endless ways of cooking and what many may not know is that they also have a lot of nutrients. Potatoes, among other things, contain a lot of potassium (mainly in the skin), vitamin C, folic acid, magnesium, phosphorus and a lot of water!
As for their cooking, we can fry, grill, roast, boil them, use them in soups, with or without skin, with spices and/or herbs and much more. We could talk for days about combinations and how we can cook potatoes. But let's see how to make a super easy recipe with our favorite baby potatoes.
In this very simple and delicious recipe, we reduce the cooking time by first boiling the potatoes for 10 minutes. We use very few ingredients. Olive oil (of course!), lemon, mustard, rosemary and (optionally) sumac, which gives a nice spicy flavor, without being particularly spicy. We can use dried or fresh rosemary or both. We use a combination of the two, for a more intense but also for a fresher flavor and aroma! If we put some fresh rosemary sprigs in our baking pan we will give it even more aroma 🙂
Try them and tell us what you think!
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Roasted baby potatoes with rosemary
- 750 g baby potatoes with the skin
- ½ tsp turmeric powder (optional)
- ½ tsp curry (optional)
- ⅓ cup olive oil
- 2 lemons (the juice)
- 1 Tbsp fresh or dried rosemary
- 1 Tbsp mustard
- ½ tsp sumac (optional)
- Wash the potatoes well and boil them for 10 minutes with turmeric and curry.
- While the potatoes are boiling, mix the ingredients for the sauce in a bowl.
- Strain the potatoes and put them in a baking pan. Press them lightly with a fork or with the puree press. Pour over the sauce and stir well (ideally by hand) to cover all the potatoes. If you want, add 1-2 sprigs of fresh rosemary in the pan. Bake in a preheated oven at 150°C/302°F, for about an hour or until golden brown, depending on how crispy you want them.