Oven Roasted Young Potatoes Recipe
There is nothing quite like the flavor of young potatoes. These roasted potatoes have a crispy outside and tender inside.
Ingredients
Serves 6-83 lbs. young potatoes, unpeeled
2 Tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cloves garlic, pressed
Directions
Preheat the oven to 425F.
Line a baking sheet with parchment paper, lightly grease with olive oil and set aside.
Wash the potatoes and place them into a large pot. Cover the potatoes with water so the water is about one inch above the potatoes. Cut the potatoes in halves. Bring to a boil and cook for about 6-9 minutes. You want the potatoes to be almost cooked and still firm as you will also be baking them and we don't want them mushy. Test by spearing a potato with a paring knife for that firm but cooked consistency.
Shut off and drain the water from the pot. Set aside.
In a large mixing bowl stir together the olive oil, salt, pepper and freshly pressed garlic. Add the potatoes to the large bowl and gently toss to coat the potatoes.Use a rubber spatula to gently stir the potatoes. You want to evenly coat them with the oil mixture.
Transfer the potatoes cut side down onto the prepared pan. Don't stack them.
Place into the preheated oven and bake for 20 minutes or until the potatoes are crispy on golden brown.
Remove from the oven and serve.