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Roasted Baby Potatoes Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
Due to many requests I have received lately about our roasted baby potatoes, I decided to put up this recipe even though to some it may be too simple. If you have had the pleasure of having them here well then you know they are delicious and have become a staple here at the Synagogue. Enjoy your potatoes at your next BBQ. and lets hope the weather clears up soon. Yield: 4 servings
Ingredients
Method Wash the potatoes and remove a strip of the peel, then cut in half. Bring to a boil in salted water and cook until just a little soft and remove from the water and allow to cool on a sheet pan. If the potatoes are really small you may not have to cut in half or pre-cook in water. Once the potatoes have cooled slightly you may toss them in a bowl with all the ingredients until evenly coated. If your potatoes are too soft they will break into pieces, so be careful not to over cook them in the water. Lay them out on a sheet pan lined with parchment paper or foil and bake in a 350°F oven for about 20 minutes or until they are golden brown and serve. If you are having a lot of people or need to save time, you can always do the potatoes to the point where they are ready to bake and refrigerate until you are ready to bake them. Click here to go back to the recipe archive
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