Pan-roasted skin-on peewee potatoes with garlic and dried herbs.

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.

What’s up with the rice flour?