Rosemary roasted baby potatoes
Hearty and warm. This salad is the perfect starter for every meal.
By Foodiology by Aleeshay | Foodiology instagram
10 baby potatoes, halved or quartered
1 tbsp Butter
Fresh basil leaves
2 tbsp olive oil
1 tsp lemon juice
1 tsp mustard
1 tbsp rosemary
¼ tsp red pepper flakes
¼ tsp sea salt
2 tsp thyme
1. Preheat the oven to 180°C and line a large baking sheet with parchment paper.
2. Toss the potatoes with olive oil, salt, and pepper, and spread evenly on the baking sheet. Roast 20 to 30 minutes, or until tender and golden brown around the edges.
3. Boil potatoes for 10-15mins. Then in a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper.
4. Drizzle the dressing onto the boiled potatoes and gently toss. Sprinkle with basil and serve.