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

by alwaysrunningerrands

3 Comments

  1. alwaysrunningerrands on

    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.

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