Oven Roasted Baby Potato

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Baking potatoes in the oven is less of a recipe more of a technique to get the right enjoyable texture and taste.
It is so easy to create perfect baked potatoes, which are full of flavour and are crispy outside. The inside is fluffy and hot and is cooked just right.

Oven Roasted Baby Potato

Everyone has a different idea/recipe for the same when it comes to the baked potatoes. I have my version, that gives me the perfect result every time I bake these at home.
My family loves these, I serve these with different dips.
Here are a few healthy yoghurt dips, I hope you like them.

6 Healthy Homemade Yogurt Dips

I prefer to parboil the baby potatoes before getting them in the hot oven. This gives me the surety of no undercooked centres. Also provides a perfectly fluffy texture.

What is Parboil– it is a quite simple act of partially cooking, pre-cooking of food. You can parboil many vegetable carrots, broccoli, sweet potatoes and even rice.
How to – For baby potatoes, I prefer using a pressure cooker.
In the pressure cooker add the potatoes along with water and salt. Cook on high flame till it whistles. Now turn the flame low and let the steam built-in again for 2 minutes.
This is the time to turn off the heat and let the potatoes sit, till the steams comes out without fidgeting with the whistle.

The next step is to gently press the parboiled potatoes with the bottom/flat side of a glass. Just be very careful not to damage it completely. See the picture here for the reference.

Before baking

Oven Roasted Baby Potato

We are looking for semi-pressed baby potatoes that hold the shape.

The next step is to add oil, crushed garlic salt and pepper to the potatoes and give them a gentle rub.

Spread on a baking tray and bake.

Oven Roasted Baby Potato


The trick here is to add parmesan cheese and herbs in the end and bake for another 5 minutes because we don’t want any burnt flavour of cheese and herbs.
The fresh herbs like parsley, in this case, should be added before serving, so that they remain green and add freshness to the bake.

Tip: you can replace rosemary and thyme with pizza seasoning.
Serve them hot with different dips.

 

Ingredients 

1/2 a kilo parboiled baby potatoes
2 tablespoon of extra light olive oil

Borges Extra Virgin Olive Oil, 250ml

1 teaspoon of salt
1/2 teaspoon freshly ground pepper
3-4 garlic cloves (minced)
1 teaspoon dry thyme

Keya Thyme Bottle, 30g

1 teaspoon dry rosemary

Keya Rosemary, 17g

2 handful of grated parmesan

Kraft Grated Parmesan and Romano Cheese (227g)

2 tablespoon fresh parsley

Method

Parboil the potatoes.
How to – use a pressure cooker to parboil the potatoes.
In the pressure cooker add the potatoes along with water and salt. Cook on high flame till it whistles. Now turn the flame low and let the steam built-in again for 2 minutes.
This is the time to turn off the heat and let the potatoes sit, till the steams comes out without fidgeting with the whistle.
Gently press the parboiled potatoes with the bottom flat side of a glass. Just be very careful not to damage it completely.

In a big bowl add the potatoes along with salt pepper and olive oil. Gently toss the potatoes and be careful not to break the potatoes.

Spread them on a baking tray and bake in a preheated oven for 20 minutes at 180* C. You might have to rotate the tray after ten minutes of baking time if your oven has a hot spot.
After 20 minutes of baking time sprinkle thyme, rosemary and grated parmesan cheese on the top. Bake for 5 more minutes.
Once done sprinkle some fresh parsley on the top and serve hot with dips.

 

Oven Roasted Baby Potato

Oven Roasted Baby Potato

Baking potatoes in the oven is less of a recipe more of a technique to get the right enjoyable texture and taste.
It is so easy to create perfect baked potatoes, which are full of flavour and are crispy outside. The inside is fluffy and hot and is cooked just right.
4.95 from 17 votes
Print Pin Rate
Course: Appetizer, Baking, bite size food, savoury baking, Side Dish, Snack
Cuisine: American
Keyword: baked potaoes, Baking, Food Photography, Food Styling, healthy baking, oven baked potatoes, savoury bakes
Prep Time: 15 minutes
Cook Time: 25 minutes
parboiling potatoes: 20 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 200kcal

Equipment

  • Pressure Cooker
  • oven

Ingredients

Instructions

  • Parboil the potatoes.
    How to - use a pressure cooker to parboil the potatoes.
    In the pressure cooker add the potatoes along with water and salt. Cook on high flame till it whistles.
  • Now turn the flame low and let the steam built-in again for 2 minutes.
    This is the time to turn off the heat and let the potatoes sit, till the steams comes out without fidgeting with the whistle.
  • Gently press the parboiled potatoes with the bottom flat side of a glass. Just be very careful not to damage it completely.
  • In a big bowl add the potatoes along with salt pepper and olive oil. Gently toss the potatoes and be careful not to break the potatoes.
  • Spread them on a baking tray and bake in a preheated oven for 20 minutes at 180* C. You might have to rotate the tray after ten minutes of baking time if your oven has a hot spot.
  • After 20 minutes of baking time sprinkle thyme, rosemary and grated parmesan cheese on the top. Bake for 5 more minutes.
    Once done sprinkle some fresh parsley on the top and serve hot with dips.

Nutrition

Serving: 100gm | Calories: 200kcal

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