Spanish crunchy baby potatoes

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Ingredients

 

Summary

  1. Preheat oven to 200’c.
  2. Prepare a roasting tray with 1 tbsp of olive oil, place in oven to heat.
  3. Place potatoes in a pot and cover with boiling water, add a pinch of salt. Cover and bring to boil then reduce to simmer. You only need to parboil the potatoes so cook till you can stick a fork through but not break it open, this should take about 7 – 9 minutes.
  4. Remove pan from heat and drain water from pot completely.
  5. Then with the lid still on, shake the potatoes in order to ‘roughen them up’. This will help to create a crunchier coat. If they don’t break up easily then very lightly press then once with a potato masher. Let cool for 5 minutes.
  6. In a plastic bag* add the mixed herbs, paprika and salt. When potatoes have cooled add to plastic bag, twist top and shake up to cover potatoes.
  7. Finally, empty bag to preheated roasting tray, spread out potatoes evenly and drizzle with 1 tbsp olive oil, return tray to oven.
  8. Bake the potatoes for about 45 minutes. Half way through the cooking time, turn them over to ensure they are cooking evenly.
  9. They’ll be golden/crispy on outside and nice tender potato on the inside, season with salt and serve while still warm.

*any plastic bag will do, small, clean and dry.

 

 

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