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