Karen's Amazing Mini Roasted Potatoes

I have been making these potatoes literally for the whole of my life … little sticky, chewy, sweet bites of deliciousness & although they don’t contain my marinade, they are so worthy to be amongst my recipes on this website as they complement almost all of my dishes. I don’t know anyone who doesn’t absolutely love these!

Serves: 6

Cooking Time: 1 to 1.5 hours

Ingredients

Method

Pre heat your oven to 220 degrees meanwhile, place your skin-on potatoes with the salt into a pan of cold water until the potatoes are covered & bring to a slow simmer, cook until almost done (please try not to overcook as you want them to keep their shape when roasting). Drain until completely dry.

Meanwhile, add the oil, tomatoes, shallots & garlic to a roasting tin & mix well then place on the top shelf of your oven. When sizzling, add the dry potatoes to the hot olive oil mixture & mix well so all the potatoes are coated & roast until charred, basting regularly.

Serve with a slotted spoon making sure you don’t leave out the delicious leftover onions & tomatoes … amazing!

NOTE

You can use sliced onion as an alternative to the shallots & also any small skin-on white potato chunks

Method

Pre heat your oven to 220 degrees meanwhile, place your skin-on potatoes with the salt into a pan of cold water until the potatoes are covered & bring to a slow simmer, cook until almost done (please try not to overcook as you want them to keep their shape when roasting). Drain until completely dry.

Meanwhile, add the oil, tomatoes, shallots & garlic to a roasting tin & mix well then place on the top shelf of your oven. When sizzling, add the dry potatoes to the hot olive oil mixture & mix well so all the potatoes are coated & roast until charred, basting regularly.

Serve with a slotted spoon making sure you don’t leave out the delicious leftover onions & tomatoes … amazing!

NOTE

You can use sliced onion as an alternative to the shallots & also any small skin-on white potato chunks

Ingredients