Wednesday, April 21, 2010

Recipe : Rosemary Chilli Roasted Baby Potatoes

I saw these baby potatoes when I was buying the thyme and knew they would go very well with the Grilled Chicken I was planning to cook.
We like the skin on, on baked and roasted potatoes, but you can peel them if you choose.

I wanted to roast them along with the chicken and wanted them to cook quickly, so I cut them into fan shape (slice the potato leaving it joined at the bottom - don't slice through completely)

You can use regular sized potatoes or whole baby potatoes, you will just need to vary the cooking time.

250 gms (1/2 pound) baby potatoes
1 tsp chilli flakes
1/2 tsp crushed rosemary
1/2 tsp olive oil
salt to taste.

Mix all the ingredients into the potatoes.
 Bake at 220C for 40 mins.
I baked this in the dripping pan below the Thyme and Garlic chicken, so that added some more flavour to the potatoes and shortened my overall cooking time.

Also in the picture Thyme & Garlic Chicken, sauteed peas and baby corn.

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