Peewee potatoes

peewee potatoes
Cooking Method
Courses ,
Difficulty Intermediate
Prep Time: 20 min Cook Time: 40 min Total Time: 1 hr
Servings 6
Best Season Suitable throughout the year
  • 2 pounds Peewee potatoes
  • 1/2 teaspoon Baking soda
  • Salt
  • Black pepper
  • 5 tablespoons Olive oil
  • 3 cloves Garlic (minced)
  • 1 tablespoon Parsley (chopped)
  • 1 tablespoon Rosemary leaves (chopped)
  1. First, let’s prepare the ingredients. Take the potatoes and wash them well then peel them with a knife or a vegetable peeler. When you’re done cut it into small pieces but not too small just about two inches for each.

  2. Second, in a pot, add 2 quarts of water, 2 tbsp of salt, 1/2 tsp of baking soda, and the cut potatoes. Let it boil for about 10 minutes.

  3. Third, While the potato is boiling, bring a frying pan and add 5 tbsp of olive oil, 1 tbsp of chopped fresh rosemary, and 3 minced clove garlic to it. Season it with salt and pepper then cook the mixture on medium heat until the garlic begins to turn golden brown. After that, strain the mixture into a large bowl.

  4. Next, when the potato is cooked, drain it then add it to the bowl that contains oil. Season with salt and black pepper then stir them a little carefully.

  5. Now, it’s time to roast. Preheat the oven to 450°F then spread the potatoes on the oven tray and make sure to let a little space between each piece. Place the potatoes inside the oven and let them roast for about 20 minutes.

  6. After that, and after 20 minutes, open the oven then flip the pieces carefully then turn them back in the oven until they turn a nice golden brown color.

  7. We’re almost done, transfer the roasted peewee potatoes to a bowl then add the strained garlic and the rosemary along with some fresh chopped parsley. Stir well then serve it. Cheers!!!