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Roasted Nugget Potatoes


Some of you may remember from my previous posts that I really like the yellow variety or Yukon Gold BC nugget potatoes. These yellow nugget potatoes’ flesh remains firm yellow and yet, so creamy after being cooked. Whenever they are in season, I will definitely stock up on these irresistible “gold nuggets”. They are excellent when steamed, boiled, or pan-fried, and are exceptional served either cooked or cold in salads. These oven Roasted Nugget Potatoes are baked till crispy and golden brown on the outside with rosemary, sea salt, olive oil, and a little butter. Just remember to boil the nugget potatoes a day ahead and chilled them in the refrigerator, makes it easier to cut and the flesh will remain firm when baked or sautéd. They are so tasty I bet you will be asking for more! :-)


Roasted Nugget Potatoes
(Printable Recipe)

Ingredients

650 g Nugget Potatoes, whole
2 Sprigs Rosemary leaves
2 Tbsp Olive Oil
1 Tbsp Unsalted Butter
Maldon Sea Salt

Method

Boil the potatoes in a large pot of salted water until just tender, about 15 to 20 minutes. Drain and refrigerate the potatoes overnight.

Preheat the oven to 425˚F (220˚C).

Cut the potatoes into halve or quarter (make sure they are uniform sized). Toss the potatoes with olive oil, rosemary, and sea salt.

Arrange the potatoes in a single layer-baking pan. Scatter the butter on top of the potatoes. Bake for about 35 minutes; turn once or twice until the potatoes are crispy and golden brown in color. Remove from the oven and drain on paper towel. Season the potatoes with sea salt, if desired. Serve warm.


Comments

  1. These look fantastic. I'm getting roast potato cravings right now.

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  2. These look wonderful, so crispy on the outside, but like you said creamy on the inside. yum!

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  3. Yummy. I love roasted potatoes. They're the perfect side dish. Yours have a wonderful golden color look so appetizing.

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  4. You can't go wrong with roasted potatoes! They look delicious!

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  5. Wow! Just the way I like my baby potatoes.

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  6. These looks so yummy and I absolutely LOVE Maldon sea salt! I think it's the perfect finishing for roasted potatoes, fries, and a nice piece of steak =D

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  7. Looks good. What's the reasoning behind boiling the potatoes before roasting them? I usually just chop up potatoes, toss them with olive oil and whatever else sounds good and pop them in a 375 degree oven for 30-40 minutes.

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  8. @tbombs34: Just makes it easier for me to cut and the flesh will remain firm when baked or sautéd and thanks for the comment.

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  9. Just had them for dinner, along with roasted peppers and a green salad. They were really, reaaally good. Thanks for sharing!

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  10. @Kleine Wunder überall: I'm glad that you like it. Thanks for the comment.

    ReplyDelete

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