Roasted baby potatoes

Overview

I was very happy to buy a bag of small purple potatoes. I put herbs, especially rosemary, which goes very well with potatoes. I imagined that I would roast the potatoes in a more distinctive way and put bread sugar on the bottom of the baking pan. But when the bread crumbs ran out, what should I do? I thought of using a chocolate rack to crush them instead. The effect was very good after baking, really.

Tags

• baking
• hot dishes
• oven dishes
• children
• summer recipes
• fast food
• lunch
• basil
• butter
• cookies
• corn starch
• purple small potatoes
• rosemary
• thyme
• vegetable oil
• black pepper
• salt

Ingredients

Steps

1. 1 Break the biscuits into pieces using a food processor;

   

2. 2 Boil the small potatoes for 10 minutes until half-cooked. After cooking, drain the water and put it into a large bowl;

   

3. 3 In a small bowl, microwave 1.5 tablespoons of butter for about 9 seconds to melt. Add 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of rosemary, 1/4 teaspoon of basil, 1/4 teaspoon of thyme, 1 tablespoon of cornstarch, and 2 tablespoons of vegetable oil. Stir evenly;

   

4. 4 Cut the small potatoes in half, add the seasonings, and mix evenly with your hands;

   

5. 5 Grease a baking sheet with 1/2 tablespoon of butter and preheat the oven to 400°F;

   

6. 6 Spread the biscuit crumbs evenly on the bottom of the baking pan;

   

7. 7 Spread all the small potatoes, cut side down, on a baking sheet, and press them gently with your hands to let the biscuit crumbs stick to the potatoes;

   

8. 8 Bake in the oven at 425°F for about 20-25 minutes, OK.