Remember the BC Nugget potato salad that I’d posted earlier? Well, they were so tasty and so I decided to roast some this time. These nugget potatoes are only available from May to July, so do try them before they disappear from your grocer’s produce section. These roast potatoes are scrumptious, crispy on the outside with tender flesh inside, and with lots of aroma from the roasted rosemary. Sounds good, right?
Roasted Potato With Rosemary
1 kg (about 2.2 lbs) BC Nugget Potatoes, or any small variety potato, washed
4 - 5 Sprigs Rosemary
2 Sprigs Thyme
3 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
Preheat the oven to 400˚F/205˚C.
Boil the potatoes with 1 tsp of salt until just tender. Drain and cut the potatoes into halved or leave whole if smaller.
Arrange the potatoes in a baking tray with rosemary and thyme. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 to 50 minutes or until the potatoes turn crispy and the flesh are tender.