Garlic Herb Baby Potatoes
Tiny tubers roasted until their skins are crackling and their insides melt like butter, finished with lemon, garlic and parsley for a bright, savory bite.
Servings: 4 servings
Calories: 280kcal
Equipment
- Roasting pan or rimmed baking sheet - for even browning and hot airflow
- Large saucepan with lid - for parboiling and even heat transfer
- Metal spatula or tongs - to turn potatoes without breaking skins
Ingredients
- 800 g 1.75 lb baby potatoes, halved if larger
- 45 ml 3 tbsp olive oil
- 5 g 1 tsp coarse sea salt
- 3 g 1/2 tsp black pepper
- 10 g 2 tbsp fresh parsley, chopped
- 10 g 2 cloves garlic, minced
- 15 ml 1 tbsp lemon juice
Instructions
- Preheat oven to 220 C (425 F). Line a rimmed baking sheet with parchment and set aside for a dry, hot surface that promotes crisping.
- Place baby potatoes in a large saucepan and cover with cold water by 2 cm (about 1 inch). Add 5 g salt and bring to a gentle boil over medium-high heat.
- Simmer for 8-10 minutes until just tender when pierced with a knife - you want a creamy interior without falling apart. Drain and let steam dry in the colander for 2 minutes to remove surface moisture.
- Toss potatoes on the prepared sheet with olive oil, black pepper, and an additional pinch of salt. Arrange cut side down if halved so the exposed interior caramelizes and crisps.
- Roast for 12-15 minutes, turning once halfway, until skins are blistered and golden brown and you can smell a toasty, nutty aroma from the pan.
- In the last minute of roasting, sprinkle minced garlic over the potatoes and return to oven briefly to soften the raw edge without burning the garlic.
- Remove from oven and immediately toss with lemon juice and parsley so the heat releases the aromatics and the lemon brightens the dish.
- Serve hot, noting the contrast between the crackling skin and the pillowy, almost buttery interior. The aroma should be herb-forward with a background of roasted nuttiness.
Notes
- Parboiling tip: Brief boiling and drying removes surface starch so edges crisp quicker.
- Oil choice: Use neutral or olive oil; avoid butter at first or it may burn at high heat.
- Size matters: Trim larger baby potatoes to uniform size for even cooking.