Roasty Toasty little potatoes
Servings 4-8 | Time 25mins
This Roasted little potatoes recipe is a perfectly accompanies and is mentioned on the recipe Slow cooked beef stoop with bone broth and roasted little potatoes
They are delightfully crisp, snappy and on the inside a creamy texture to bite into.
Ingredients to gather
12 Little red or creamer potatoes
Lots of salt, enough to make the water taste of the sea
High heat oil
Optional toppings: butter, chopped garlic, parsley, dill
Instructions to follow
In a pot, Boil salty water
Reduce heat to medium-high, place potatoes in for 6 minutes or until tender. Drain potatoes, set aside.
Heat large cast iron pan with oil over Medium - enough to thinly coat bottom.
Place potatoes in one layer in cast iron after heated. Gently squish with a sturdy spatula so that each is flat top and bottom with a bit of roundness in the middle. This is to have an even crisp layer on bottom and top. Let potatoes sit - don’t move them and let crisp skin develop at a medium temperature for 5-6mins.
When a lovely French fry or crisp potato scent hits your nostrils that means its time to careful flip your potatoes. Check one bu turning over to test crispness - is it a nice dark brown? Turn over the rest. If not check in every minute or so.
After both sides are crispy add salt and pepper. You could also add chopped dill and parsley. You could also make a quick garlic butter with parsley to toss these lil potatoes in. Experiment! I love these with all sorts of fun toppings or dips - dip in a Mayo concoction of smoked paprika lemon and Mayo. Mmm.