Crispy Baby Potatoes with Lemon and Rosemary

Name: Crispy Baby Potatoes with Lemon and Rosemary
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Dutch
Ingredients: 2 ¼ pounds (1 kilo) baby potatoes, unpeeled; 3 tablespoons olive oil; 2 slices white sandwich bread; 1 sprig of rosemary; 1 lemon; 1 garlic clove

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

The aromatic mixture of breadcrumbs, garlic, lemon, and rosemary adds a crispy coating to these roasted baby potatoes. They’re bursting with flavor and delicious with the pumpkin confit or the stewed onions with abbey beer.

Ingredients

2 ¼ pounds (1 kilo) baby potatoes, unpeeled
3 tablespoons olive oil

Europe
Netherlands
Side dish
Vegan

Method

PREHEAT the oven to 450°F (220°C). Scrub the baby potatoes. Place them on the baking sheet in a single layer and drizzle on 2 tablespoons olive oil.

ROAST the potatoes for