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Serve hot as a side dish with grilled meats, roasted vegetables, or a fresh salad.
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a hot oven or skillet to maintain crispiness rather than microwaving, which can make them soggy.
Variations:
Add fresh rosemary or thyme to the olive oil mixture for an herby twist.
Swap paprika for smoked paprika to introduce a deeper, smoky flavor.
Use panko breadcrumbs for an extra crispy topping.
For a cheesy version, sprinkle grated Parmesan over the potatoes before the final roasting stage.
FAQ:
Q: Can I use larger potatoes instead of baby potatoes?
A: Yes, just cut them into smaller, evenly sized pieces to ensure even cooking.
Q: Is it necessary to use both olive oil and butter?
A: Olive oil helps roast the potatoes evenly, while butter adds richness and enhances flavor. You can adjust quantities based on preference.
Q: Can I prepare this dish ahead of time?
A: You can season the potatoes and keep them refrigerated for a few hours before roasting, but it’s best to add garlic butter and breadcrumbs just before the final roasting to keep the topping crisp.
Q: How do I make this recipe vegan?
A: Substitute the butter with a plant-based margarine or additional olive oil, and use vegan-friendly breadcrumbs.
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