Roasted mini potatoes

Ingredients

• 1 kg (2 lb)mini or baby potatoes
• 2 tablespoonsextra virgin olive oil
• 6–8whole garlic cloves
• 1 long sprigfresh rosemary
• several small sprigsfresh thyme
• to tastesalt
• to tastepepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (392°F).

2. 2

   Trim the potatoes

   Cut off any sprouting parts from the potatoes.

3. 3

   Prepare the garlic

   Separate the garlic into individual cloves, leaving the skins on.

4. 4

   Chop the herbs

   Strip the rosemary and thyme leaves from their stalks and chop them finely.

5. 5

   Oil the potatoes

   Put the potatoes in a roasting pan, drizzle generously with olive oil and toss to coat.

6. 6

   Space them out

   Arrange the potatoes with space between them if possible; they can still be roasted if they are closer together.

7. 7

   Add garlic and herbs

   Scatter the garlic cloves over the potatoes, then sprinkle on the chopped rosemary and thyme.

8. 8

   Season well

   Season with freshly ground salt and pepper.

9. 9

   Roast the potatoes

   Bake for about 20–40 minutes, depending on the size of the potatoes, turning them once halfway through.

10. 10

    Check for doneness

    Pierce a potato with a small, sharp knife. It is ready when the blade slides in easily with little resistance. If it still feels firm, return the pan to the oven and check again after 10–15 minutes.

11. 11

    Serve the potatoes

    Take the pan from the oven and transfer the potatoes to a serving plate or individual plates. Add extra fresh herbs if desired. Serve alongside slow-cooker lamb shoulder, beetroot salad and damper, or with a roast or summer barbecue.

What are roasted mini potatoes?

Roasted mini potatoes are small potatoes cooked whole or nearly whole in a hot oven until their outsides turn golden and their centres become tender. Potatoes originated in the Andes and are now a familiar staple in Australian home cooking.

This version keeps things simple: olive oil helps the potatoes roast, while garlic, rosemary and thyme lend fragrance. Leaving the garlic unpeeled lets it roast gently alongside the potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 5g protein, 43g carbs, 8g fat.

The potatoes provide most of the carbohydrates, while the olive oil supplies most of the fat; the potatoes contribute a modest amount of protein. For a more balanced plate, serve a portion with a protein-rich main and vegetables or salad.

Choose potatoes of a similar size

Even sizes: Mini potatoes that are close in size are likely to finish roasting at around the same time. If some are noticeably larger, allow extra time and check them individually.

Sprouts: Trim away any sprouting parts before roasting. The recipe leaves the potatoes otherwise whole, so there is little preparation to do.

Make room in the pan

Spacing: Spread the potatoes out as much as your pan allows. A little room helps them roast rather than steam, though they will still cook if the pan is crowded.

Coating: Toss the potatoes thoroughly with the olive oil before adding the herbs. This helps the chopped herbs cling and encourages an even roast.

Keep the garlic whole and unpeeled

Whole cloves: Separate the cloves but leave their skins on, as directed. They roast beside the potatoes and can be squeezed from their skins when served.

Herb leaves: Remove the rosemary and thyme leaves from their stalks and chop them finely so they distribute more evenly over the potatoes.

Judge doneness by feel

Timing: The roasting time is given as about 20–40 minutes, with the size of the potatoes making the difference. Turn them once halfway through so they brown more evenly.

Knife test: Push a small, sharp knife into a potato. It should pass through with little resistance; if the centre is still firm, roast for another 10–15 minutes before checking again.

Serve them with a main

For a roast: Pair the potatoes with lamb shoulder, a roast or another substantial main. Their rosemary, thyme and garlic seasoning works well alongside roasted or slow-cooked dishes.

For a barbecue: Serve them with grilled food and a fresh salad, such as beetroot salad. They can go straight from the roasting pan to the table.

Recipe notes & tips

• Choose potatoes of similar size so they are more likely to finish together.
• Turn the potatoes once halfway through roasting for more even browning.
• Keep the garlic cloves whole and unpeeled while they roast.
• Check the largest potato with a knife before deciding the pan is ready.
• Add extra fresh herbs at the table if you would like a stronger herbal finish.

Variations

• Add lemon: Serve with a little lemon zest for a bright finish.
• Use oregano: Swap the rosemary or thyme for chopped fresh oregano.
• Add paprika: Sprinkle a little paprika over the potatoes with the herbs.
• Finish with parsley: Scatter chopped fresh parsley over the potatoes just before serving.

Common mistakes to avoid

• Crowding the pan: The potatoes may steam rather than brown; spread them out as much as possible.
• Skipping the turn: One turn halfway through helps the potatoes cook and colour more evenly.
• Relying only on the clock: Potato size affects the timing; check the largest one with a knife.
• Peeling the garlic: Keep the cloves unpeeled as they roast so they stay whole in the pan.
• Leaving sprouts on: Trim off any sprouting parts before the potatoes go into the oven.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in an oven at 180°C until hot, or use a microwave; the oven will help restore some of the roasted texture.

Frequently asked questions