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At the moment we are in Northern Spain … roast potatoes (or baked potatoes) are my all-time favorite – you may have noticed in my Instagram. When here or in Southern France I very often just prepared a baking tray w/ these absolutely delicious potatoes …
I admit I prepare the roast potatoes in a simple way … & I start always w/ 1 kg because this fits nicely on a baking tray. Some olive oil, some dried rosemary, some salt & pepper – ready for the oven. The beginnings of this dish – some years ago …
It’s unpleasant outdoors: rainy, cold – although no longer freezing cold … So let’s grab some small potatoes & prepare delicious roast potatoes w/ lots of Mediterranean herbs for feeling warm!
I’m somewhat obsessed w/ potatoes this time of the year: we already had mashed potatoes & potatoes au gratin … as well as potato salad … Today I like to add roast potatoes.
It’s only small potatoes w/ herbs & butter: let’s start!
What do we need?
- lots of small potatoes
- olive oil
- fresh garlic
- dried Mediterranean herbs & some ground sweet paprika
- some grated Parmesan
- some butter
We start w/ a casserole – NO: we start w/ preheating the oven (180 °C w/ fan). Then we fill our casserole.
The olive oil will be mixed w/ the pressed garlic & the Mediterranean herbs & the ground sweet paprika as well as salt.
The potatoes should be washed thoroughly, however, no need of peeling. Just cut the potatoes into halves & mix – thoroughly – w/ the rest.
The Parmesan is optional: if you use it then add at this point in time. The grated Parmesan will get rather crispy later on. If you don’t like any crunching just do w/o Parmesan.
The roast potatoes relax in the preheated oven for about 40 min. Afterwards let some butter melt over the potatoes … then it’s fine!
If you plan a dinner w/ roast potatoes you may prepare the casserole some hours in advance & put it in the oven together w/ more vegetables & your beef/pork/lamb/chicken … just for the last 40 min!
You may also prepare the roast potatoes completely in advance & reheat before serving … well, I don’t recommend this, but it’ll work (the potatoes getting somewhat crispier when in the oven for a 2nd session …).
I used the full load – if you happen to miss some of these herbs in your pantry don’t worry: it’ll work also w/ 4-5 different herbs instead of 7! (You may also rely on Herbs of Provence or an Italian herb mix – ready for cooking from your trusted food store.)
- 500 gr small waxy potatoes
- 1 tbsp olive oil
- 1 clove of garlic
- 1/4 tsp dried oregano
- 1/4 tsp dried majoram
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp ground rosemary
- 1/4 tsp dried sage
- 1/4 tsp salt
- 1/4 tsp ground sweet paprika
- 1 tsp dried parsley
- 25 gr grated Parmesan (optional)
- 2 tbsp butter (optional)
- 1 casserole 32 cm
- Preheat the oven (180° C fan).
- Wash the potatoes thoroughly & cut them in halves (no need to peel!).
- In the casserole mix the olive oil w/ the dried herbs & spices.
- Add the pressed garlic & the parmesan (if using!).
- Add the potatoes & mix thoroughly.
- Let the potatoes bake in the oven for about 40 min. After 20 min turn the potatoes over.
- optional: When removed from the oven distribute the butter over the potatoes & let soak in.