Just like those wonderful carrots, I found these amazing baby potatoes at my local market. I have a confession to make. I love potatoes; all sorts, russet, yukon gold, sweet, purple, etc. One of my favorite ways to enjoy them is to roast them. This brings me back to my very 1st recipe I had posted on Facebook back in 2014. This is the photo.
So how I go from that to where I am today? Patience, gratitude, hard work and the joy of failing and learning. Every recipe I have developed, I am always prepare to fail. If a dish doesn't work out and it is still edible, eat and don't waste food. If it isn't edible, it is just a dish down the rubbish bin. You can always learn and try again until you get it right.
I am still using some of the same ingredients from my roasted carrots. I came to a liking for nori flakes and Shichimi Togarashi aka, Japanese 7 peppers. They somehow add another layer of umami bomb. If I have a backyard, I would dig up a hole and roast these potatoes in the earth. That will further enhance the flavors. Maybe in the near distant future, I will do a proper roasted potatoes as I figured out that baby potatoes aren't largely available. Keep a lookout. In the meantime, let's get started with the recipe.
Ingredients: (Serve 2)
Baby Potatoes, 500g
Sea Salt, 1 TBSP + More For Seasoning
Baking Soda, Pinch
Canola / Peanut / Grapeseed Oil, 1/4 Cup
Garlic Grated, 2 Cloves
Fresh Rosemary Finely Chopped, Pinch
Shichimi Togarashi, Pinch
Dried Mushroom Powder, Pinch
Black Pepper, Pinch
Nori Flakes, Pinch
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.*
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.
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.
Stir until well combined.
Bring it up to a sizzle.
Once the garlic starts to crisp-brown, remove from heat.
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.*
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.
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.
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.