Roasted potatoes are definitely delicious–especially mini potatoes, which are so creamy and tender. This particular recipe for mini roasted potatoes is based on the traditional Swedish potato recipe that prepares fresh simple potatoes with a sprinkle of fresh herbs such as dill, minced garlic, salt & pepper, and a drizzle oil. This preserves the rich and savory flavor from the fresh potatoes alone. These dill & chive potatoes are roasted along with garlic, chives, and shallots until the potatoes have reached a creamy softness; it’s a simple recipe that requires a bit of prep before and then letting them absorb the spices and roast in the oven until tender. Simply wash and slice the potatoes how you would like and then coat them with seasonings. These are tasty little tubers, especially when dipped in this garlic butter or whipped guacamole.
In addition to being super buttery and delicious, potatoes are high in fiber, protein, iron, magnesium, potassium, and vitamins C and B-6. They’re also a great way to get in trace minerals like zinc, phosphorus, and folate. Basically, potatoes are full of nutritious elements that the body craves. It’s a good thing they are such a satisfying complex carbohydrate. So start eating and growing potatoes! They’re a great source of food that many ancient civilizations have thrived on for years.
Now moving on to the recipe!
- 1.5 LBS potatoes
- 3 cloves chopped garlic
- 1/4 cup diced chives
- 1 tbsp. dried parsley
- 6 sprigs of fresh dill or 1 tbsp. dried dill
- 2 tbsp. oil
- 1 tbsp. unrefined sugar
- 1/4 tsp. unrefined salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- Method #1
- Wash and chop the potatoes lengthwise then cut the halves until they are strips or wedges. Set the chopped potatoes in a large bowl of ice water to soak for about 30 minutes. Next add the seasoning ingredients to a cup and whisk with a fork. Drain the ice bowl and transfer potatoes to a steamer or pot of boiling water and steam/boil for 10 to 15 minutes. Transfer back to the bowl and add the powder, oil, garlic, and chives. Mix around and add oil to evenly coat the potatoes. Transfer onto a baking tray lined with parchment paper so that potatoes are layered evenly. Bake for 20 minutes (or until crispy) at 375 degrees. Sprinkle with additional salt & pepper and extra herbs and oil.
- Method #2
- Wash and chop the potatoes lengthwise, then cut the halves. Transfer sliced potatoes to a large bowl. Add the seasonings, oil, garlic, and herbs, then evenly coat the potatoes. Transfer potatoes onto a baking tray lined with parchment paper. Bake in an oven heated to 375 degrees for 30 to 45 minutes or until golden and crispy. Sprinkle with additional salt & pepper and extra herbs and oil.
Can’t wait to try! Another winnder!