Das beste Rezept für geröstete Babykartoffeln (einfache Beilage)

Zutaten

• 1 kg (35 oz) baby potatoes (washed well, unpeeled)
• 2 tbsp olive oil (extra virgin)
• 4 tbsp sesame seeds
• 1 1/2 tsp salt (divided (1/2 tbsp for boiling and 1 tsp for roasting))
• 1 tsp rosemary (fresh, finely chopped)
• 1/2 tsp dry garlic
• 1/2 tsp dried oregano
• 1/8 tsp cumin powder
• 1/8 tsp freshly ground pepper
• 1/8 tsp dry dill
• 6-7 cups water (for boiling the potatoes)

Zubereitung

1. 1

   Boil the potatoes: Wash your baby potatoes thoroughly under cold water. Don'tpeel them (the skin becomes crispy after roasting - so much better than french fries!). You can scrub them with a vegetable brush if you want them to be extra clean. Place them in a large pot, cover them with water, stir in 1/2 tsp salt. Bring to a boil, then reduce to medium and cook for 10 minutes, then drain the water.

2. 2

   Prepare the spices: In a large bowl, mix the olive oil, sesame seeds, spices, and herbs. Add boiled potatoes and toss everything together gently with a spoon. Mix them well to be evenly coated. If some of the seasoning mixes remain, pour it over potatoes when you transfer them on a baking sheet.

3. 3

   Roast baby potatoes: While you are preparing the seasonings, preheat the oven to 392°F / 200°C. Spread the potatoes to a large baking sheet lined with parchment paper and roast them in the oven for 25 minutes or until golden brown.

4. 4

   Serve and enjoy: Transfer roasted mini potatoes in a large serving bowl, garnish with fresh chopped parsley or dill , and enjoy it immediately while still warm. This easy recipe is perfect for an elegant brunch, weeknight dinner, or a quick meal for unexpected guests.