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Roasted Baby Potatoes
Roasted Baby Potatoes

Before you jump to Roasted Baby Potatoes recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

A lot of us believe that comfort foods are bad for us and that we have to keep away from them. If your comfort food is candy or junk food this can be true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to eat them. There are a number of foods that, when you consume them, may boost your mood. If you feel a little bit down and in need of an emotional pick me up, try some of these.

It’s easy to overcome your bad mood when you are eating grains. Quinoa, barley, millet, etc are great at helping you have a happier mood. They fill you up better and that can help elevate your moods as well. It’s not hard to feel depressed when you feel hungry! These grains can help your mood elevate since it’s not at all hard for your body to digest them. You digest these foods more quickly than other things which can help promote your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

As you can see, you don’t have to turn to junk food or foods that are not good for you so you can feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to roasted baby potatoes recipe. To make roasted baby potatoes you need 10 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Roasted Baby Potatoes:
  1. Take 500 g Baby Potatoes,
  2. Use Sea Salt, 1 TBSP + More For Seasoning
  3. Use Pinch Baking Soda,
  4. You need 1/4 Cup Canola / Peanut / Grapeseed Oil,
  5. Provide 2 Cloves Garlic Grated,
  6. Use Pinch Fresh Rosemary Finely Chopped,
  7. Get Pinch Shichimi Togarashi,
  8. Get Pinch Dried Mushroom Powder,
  9. Get Pinch Black Pepper,
  10. Take Pinch Nori Flakes,
Steps to make Roasted Baby Potatoes:
  1. Preheat oven to 200 degrees celsius or 400 fahrenheit. - - Wash the potatoes thoroughly. - - I prefer mine with skins on. You can peel the skins off if desired.
  2. In a sauce pot over medium-high heat, bring 500ml of water to a rolling boil. - - Once the water starts to boil, add in salt and baking soda. - - Stir to combine well.
  3. Add in the potatoes. - - Boil until the potatoes are fork tender. - - While waiting for the potatoes to be par-cooked, in a skillet over medium-low heat, add oil, garlic, rosemary, togarashi, and mushroom powder.
  4. Stir until well combined. - - Bring it up to a sizzle. - - Once the garlic starts to crisp-brown, remove from heat.
  5. Pass the mixture thru' a strainer over a large bowl. - - Do no discard the residue. - - Once the potatoes are cooked to fork tender, drain and transfer onto a working surface. - - Using a sharp knife, slice the potatoes in half, but not all the way thru'. - - Careful as the potatoes are still piping hot. Wear a heat proof glove.
  6. Transfer the potatoes into the bowl of the oil. - - Toss to coat the potatoes well. - - Transfer everything, including any leftover oil, onto a baking tray. - - Season generously with salt and pepper.
  7. Give it a final toss to combine well. - - Wack into the oven and bake for 15 to 20 mins. - - Remove from oven and flip the potatoes. - - Return to the oven and bake for another 10 to 15 mins or until the skins start to wrinkle and slightly crispy.
  8. Remove from oven and transfer into a large bowl. - - Add in the residue from the oil mixture. - - Add in nori flakes. - - Toss until the potatoes are well coated. - - Transfer onto serving plate. - - Serve immediately.

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