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Roasted Baby Potatoes
Roasted Baby Potatoes

Before you jump to Roasted Baby Potatoes recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

Mostly, people have been trained to believe that “comfort” foods are not good for the body and need to be avoided. Sometimes, if your comfort food is candy or some other junk food, this is true. Otherwise, comfort foods could be super nourishing and good for you. There are a number of foods that actually can boost your moods when you consume them. If you feel a little bit down and you need an emotional pick me up, try some of these.

Make a few trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to elevate your mood. This is possible since these foods have a bunch of magnesium which raises your production of serotonin. Serotonin is the “feel good” natural substance that tells your brain how you feel at all times. The higher your serotonin levels, the more pleasant you will feel. Nuts, in addition to elevating your mood, can be a great source of protein.

As you can see, you don’t need to eat junk food or foods that are not good for you to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to roasted baby potatoes recipe. To cook roasted baby potatoes you need 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Roasted Baby Potatoes:
  1. Prepare Baby Potatoes,
  2. Prepare Sea Salt, 1 TBSP + More For Seasoning
  3. You need Baking Soda,
  4. Get Canola / Peanut / Grapeseed Oil,
  5. You need Garlic Grated,
  6. You need Fresh Rosemary Finely Chopped,
  7. Take Shichimi Togarashi,
  8. Provide Dried Mushroom Powder,
  9. You need Black Pepper,
  10. Take Nori Flakes,
Steps to make Roasted Baby Potatoes:
  1. Preheat oven to 200 degrees celsius or 400 fahrenheit. - - Wash the potatoes thoroughly. - - I prefer mine with skins on. You can peel the skins off if desired.
  2. In a sauce pot over medium-high heat, bring 500ml of water to a rolling boil. - - Once the water starts to boil, add in salt and baking soda. - - Stir to combine well.
  3. Add in the potatoes. - - Boil until the potatoes are fork tender. - - While waiting for the potatoes to be par-cooked, in a skillet over medium-low heat, add oil, garlic, rosemary, togarashi, and mushroom powder.
  4. Stir until well combined. - - Bring it up to a sizzle. - - Once the garlic starts to crisp-brown, remove from heat.
  5. Pass the mixture thru' a strainer over a large bowl. - - Do no discard the residue. - - Once the potatoes are cooked to fork tender, drain and transfer onto a working surface. - - Using a sharp knife, slice the potatoes in half, but not all the way thru'. - - Careful as the potatoes are still piping hot. Wear a heat proof glove.
  6. Transfer the potatoes into the bowl of the oil. - - Toss to coat the potatoes well. - - Transfer everything, including any leftover oil, onto a baking tray. - - Season generously with salt and pepper.
  7. Give it a final toss to combine well. - - Wack into the oven and bake for 15 to 20 mins. - - Remove from oven and flip the potatoes. - - Return to the oven and bake for another 10 to 15 mins or until the skins start to wrinkle and slightly crispy.
  8. Remove from oven and transfer into a large bowl. - - Add in the residue from the oil mixture. - - Add in nori flakes. - - Toss until the potatoes are well coated. - - Transfer onto serving plate. - - Serve immediately.

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