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Photo of a pan with roasted baby potatoes with rosemary. A vegan and vegetarian recipe from All About Vegans.
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Roasted baby potatoes with rosemary

Delicious roasted baby potatoes with the skin, flavored with rosemary
Course Appetizers, side dishes
Cuisine Vegan, Vegetarian, Greek / Vegan, Greek vegan, Mediterranean / Vegan, Lenten, Vegetarian
Keyword vegan, lenten, fasting, baby potatoes, baked potatoes, roasted potatoes, recipe, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 accompanying portions
Calories 154kcal
Author Aphrodity Matthaiou

Ingredients

Baby potatoes

  • 750  g baby potatoes with the skin
  •  ½  tsp turmeric powder (optional)
  •  ½  tsp curry (optional)

Dressing

  • ⅓  cup olive oil
  • 2 lemons (the juice)
  • 1 Tbsp fresh or dried rosemary
  • 1 Tbsp mustard
  •  ½  tsp sumac (optional)

Instructions

  • 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.

Nutrition

Calories: 154kcal | Carbohydrates: 35g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 53mg | Potassium: 825mg | Fiber: 5g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 43mg | Calcium: 34mg | Iron: 2mg