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Roasted Baby Potatoes
Roasted Baby Potatoes

Before you jump to Roasted Baby Potatoes recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

Most of us have been conditioned to think that comfort foods are not good and should be avoided. At times, if your comfort food is basically candy or other junk foods, this holds true. Other times, though, comfort foods can be altogether healthy and it’s good for you to eat them. There are a number of foods that actually can boost your moods when you eat them. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.

It’s not hard to fight your bad mood when you consume grains. Quinoa, millet, teff and barley are all actually wonderful for helping raise your happiness levels. These grains fill you up better and that can help you with your moods as well. Feeling starved can actually make you feel awful! The reason these grains are so good for your mood is that they are easy for your stomach to digest. These foods are easier to digest than others which helps promote a rise in your glucose levels which in turn brings up your mood to a happier place.

As you can see, you don’t need to eat junk food or foods that are terrible for you to feel better! Go with these hints instead!

We hope you got insight from reading it, now let’s go back to roasted baby potatoes recipe. To make roasted baby potatoes you only need 10 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Roasted Baby Potatoes:
  1. Get 500 g Baby Potatoes,
  2. Provide Sea Salt, 1 TBSP + More For Seasoning
  3. Use Pinch Baking Soda,
  4. You need 1/4 Cup Canola / Peanut / Grapeseed Oil,
  5. Use 2 Cloves Garlic Grated,
  6. Provide Pinch Fresh Rosemary Finely Chopped,
  7. You need Pinch Shichimi Togarashi,
  8. Take Pinch Dried Mushroom Powder,
  9. Take Pinch Black Pepper,
  10. You need Pinch Nori Flakes,
Instructions to make Roasted Baby Potatoes:
  1. 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.
  2. 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.
  3. 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.
  4. Stir until well combined. - - Bring it up to a sizzle. - - Once the garlic starts to crisp-brown, remove from heat.
  5. 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.
  6. 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.
  7. 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.
  8. 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. - - Serve immediately.

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