Baby potatoes (aka peewee potatoes) – 24 oz bag red and white mixed.
Cooking oil – 1 tablespoon.
Granulated dry garlic – 1 teaspoon.
Dried rosemary – half teaspoon. Crushed.
Dried Parsley – 1 teaspoon.
Brown rice flour(or regular rice flour) – 2 teaspoons.
Salt and black pepper – to taste.
Cooking instructions:
Baby potatoes cook faster because of their small size making them ideal for roasting recipes.
Step1 – Wash the baby potatoes thoroughly as we will be leaving the skin on.
In a saucepan/deep skillet, cover the potatoes with water until submerged and boil them uncovered for 5 minutes. Drain water.
Step 2 – In the same skillet, add cooking oil and sauté the potatoes on medium heat making sure all sides are getting roasted. After about 5 to 8 minutes, add salt, pepper, granulated garlic, rice flour and dried herbs. Continue sautéing for couple more minutes. Turn off heat, enjoy!
Note – the rice flour gives the skins a crispy texture. So, the insides are soft and outsides are crispy.
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Ingredients:
Baby potatoes (aka peewee potatoes) – 24 oz bag red and white mixed.
Cooking oil – 1 tablespoon.
Granulated dry garlic – 1 teaspoon.
Dried rosemary – half teaspoon. Crushed.
Dried Parsley – 1 teaspoon.
Brown rice flour(or regular rice flour) – 2 teaspoons.
Salt and black pepper – to taste.
Cooking instructions:
Baby potatoes cook faster because of their small size making them ideal for roasting recipes.
Step1 – Wash the baby potatoes thoroughly as we will be leaving the skin on.
In a saucepan/deep skillet, cover the potatoes with water until submerged and boil them uncovered for 5 minutes. Drain water.
Step 2 – In the same skillet, add cooking oil and sauté the potatoes on medium heat making sure all sides are getting roasted. After about 5 to 8 minutes, add salt, pepper, granulated garlic, rice flour and dried herbs. Continue sautéing for couple more minutes. Turn off heat, enjoy!
Note – the rice flour gives the skins a crispy texture. So, the insides are soft and outsides are crispy.
Yum I love potatoes!
What’s up with the rice flour?