In our family, we have different favorites when it comes to potatoes. Aadi LOVES mashed potatoes, Rhea loves potato chips, they both love potato wedges. Surprisingly these baby roast potatoes are everybody’s favorite. Baby potatoes can often dry out when roasted. But the secret to keeping them moist and tender is to partially boil them first. That way, when you roast them, they are soft and tender on the inside but slightly crisp on the outside. The little butter and brown sugar may sound weird, but they help caramelize it, and the garlic, lemon, and rosemary-infused flavors just make it so much better. It works great with any main course. I have often served it with my roast chicken, prime ribs, leg of lamb, lamb shoulder, and lamb chops. It is always a winner.
Ingredients and substitutes
Potatoes—I am using baby roasting potatoes today. You can also use small or large red potatoes. Just keep them all similar in size. Garlic – I love garlic, and no, the flavor is just right – not too much. Butter – A little goes a long way here. Really enhances and caramelizes the potatoes. Lemon juice – helps bring all the flavors together. I love lemon potatoes, but you can play around with them—add less or more. It’s a personal choice. Brown sugar – I use this mainly to get some color, but I guarantee it also adds flavor.
Step-by-step instructions
Preheat the oven to 200 C/ 400 F. Wash and scrub the potatoes, cutting off any bruised skin. Ensure you have similar-sized potatoes so they cook evenly. Cut large ones in half. Partially boil the potatoes in water for 5 to 7 minutes until tender but firm. Drain in a colander and set aside. In a small bowl, combine melted butter, minced garlic, brown sugar, olive oil, and lemon juice. Pour marinade over potatoes—season with salt and pepper. Combine thoroughly. Spray a baking tray or baking dish with cooking oil and spread the potatoes on it, making sure they do not overlap. Sprinkle the rosemary. (thyme is also wonderful with potatoes) Bake for 20 to 30 minutes until the potatoes are slightly blistered on the outside. Overcooking baby potatoes can dry them out. Also, remember they were partially cooked. When the potatoes are done, garnish with more fresh rosemary, parsley, lemon slices, and coarse salt.
Frequently asked questions
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