Roasty Toasty little potatoes

Roasted small red mini or fingerling potatoes. They are delightfully crisp, snappy and on the inside a creamy texture to bite into.

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Ingredients

12 Little red or creamer potatoes
Salt Enough to make the water taste of the sea
High heat oil grapeseed, avocado oil
Salt and pepper Big pinch to start, then to taste.
Optional toppings Vegan butter, chopped garlic, parsley, dill, fennel fronds

Instructions

In a pot, boil salty water
Salt
Reduce heat to medium-high. Slowly place potatoes in for 6 minutes or until tender.
12 Little red or creamer potatoes
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.
12 Little red or creamer potatoes, High heat oil
When a lovely French fry or crisp potato scent hits your nostrils that means its time to careful flip your potatoes. Check one by 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.
Salt and pepper

Notes

You could also add chopped dill and parsley and 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.