I am going to start the week off with a simple and comforting picture recipe of the oven roasted mini potatoes I made for Sunday roast. This is very simple delicious recipe that even the kids can get in on. These oven roasted potatoes can vary in flavour depending on which herbs, spices and seasonings you choose and possibly what you are serving the potatoes with. I do not stray from the use of olive oil and balsamic vinegar. Together they compliment each other and the balsamic vinegar when baked adds a slight tangy sweetness to the potatoes.
First, wash or rinse the mini potatoes that is if they do not come already washed regardless it is still a good idea to give them a rinse. Cut each potato in half... even the wee ones. I know it sounds tedious with mini potatoes however trust me you will be surprised at how fast you can cut them in half. Place the cut potatoes into a large bowl.
Once all the the mini potatoes have been halved drizzle with olive oil and some balsamic vinegar. Using a spoon stir to coat. Then add the herbs, spices and seasonings of your choice. Toss to coat. I added cumin, fresh rosemary, a bit of seasoning salt, crushed garlic, and cracked pepper.
Place the well seasoned potatoes on a parchment lined baking tray and roast at 400ºF for about 45 mins to 1 hour.
When the potatoes are nicely browned, crisp on the outside and tender on the inside, remove from oven and serve.
Notes: This recipe may work with regular sized potatoes. The cooking time will vary depending on the size you cut the potatoes to.
This was our meal for Sunday roast. Meatloaf with steamed carrots and asparagus and of course those lovely oven roasted mini potatoes that everyone could not get enough of.
Hope everyone had a good weekend. We did. - JD