Herb-Roasted Baby Potatoes

When planning a party for a large group of people, you are constantly on the lookout for dishes or ingredients that can be cooked simply, quickly, and in large batches. Potatoes fit the bill perfectly as they are versatile enough to fit into any course of the meal. The ‘Herb-Roasted Baby Potatoes’ dish works wonders as a starter because you can let the oven roast the potatoes evenly while you get time to focus on other things. And who does not like crisp potatoes with a shining layer of butter glistening away on them! Getting a high quality butter will definitely enhance the flavour of this dish. Serve them on skewers for your guests to have firm hold on the potatoes.

Recipe Details :
Serves: 8-10 pax
Time: 90 mins
Difficulty: Medium

Ingredients :

  • 2 kgs baby potatoes , scrubbed and rinsed
  • 1/2 cup salt
  • 2 cloves of garlic
  • 2 tbsp fresh parsley leaves
  • 1 tbsp fresh thyme leaves
  • 1 shallot, thinly sliced
  • 1/2 stick of unsalted butter, cut into thin slices
  • Freshly ground black pepper

Herb-roasted baby potatoes

Herb-roasted Baby Potatoes


Method:

  • In a pan, place the potatoes and cover with water. Add salt to it and stir it well. Bring the water to a boil over high flame.
  • Once a lot of bubbles have come in the boiling phase, lower the flame and let the potatoes cook slowly till the water evaporates. This will take about 30 mins. At this stage, switch off the flame. The potatoes will now be covered in salt.
  • Wash the potatoes in tap water to remove the excess salt.
  • While the potatoes are boiling, start the prep work for seasoning. Combine the shallot, garlic, parsley and thyme in a food processor. Pulse to mix the ingredients. Add in the butter chunks and pulse to form a homogeneous mixture. Your herb butter is ready at this stage.
  • Preheat the oven to 400 degrees Fahrenheit. Adjust the oven rack to middle position. Prepare a roasting tray / 9 x 13 pan and line it with a baking sheet or aluminium foil.
  • Heat the herb butter in a saucepan on medium flame till it melts.
  • Toss the potatoes along with half of the melted butter in a bowl. Transfer this to baking pan and roast in the oven, shaking the pan occasionally, for about 20 mins. The potatoes should have crisped all over.
  • Transfer the crispy potatoes to a large bowl and toss in the remaining the herb butter. Garnish it with salt and pepper and serve hot. The potatoes would have soaked in all the flavours of the herbs and the potato skins should have gotten wrinkly giving you a perfect party appetizer.

Tips:

  • Keep an eye on the potatoes as they boil. Turn off the gas once the water has evaporated.
  • You can add other flavours to the herb butter as well – for a spicy kick, toss in some paprika or chilli flakes.
  • If you do not have access to fresh herbs, just use readymade Italian seasoning.
  • If you are in Singapore, then buy the baby potatoes from wet markets. They sell a bunch in a single packet.

Green Peas and Edamame Spread

The menu is one of the key aspects to nail down while planning a party. I like a connect in some form between the different courses of the meal. This time, I planned a photography themed party and was thinking about the appetizers. Crostinis set a great tempo to start the meal. I wanted something vibrant and green to contrast with my toasted bread and decided to use peas for my topping. Naming the spread as ‘Smile Peas’ gave me a theme connect as well. When I went to the frozen section in the grocery store to pick up green peas, I came across a frozen packet of edamame beans. Though I had never worked with it before, I knew this would enhance the green factor in my spread. Edamame is a young soybean that has been harvested before the beans have had a chance to harden. It has quite a lot of health benefits apart from being high in proteins and essential amino acids. This spread was served on wholegrain bread, herb and garlic bread, and honey and oats bread which were cut into crescents. It turned out quite tasty and the texture works perfectly for a spread.

Recipe Details :
Serves: 8-10 pax
Time: 20 mins
Difficulty: Easy

Ingredients :

  • 2 cups frozen/fresh peas, cooked and cooled
  • 1 cup edamame beans, cooked and cooled
  • Zest of 1 lemon
  • 2 tbsp olive oil
  • 2 garlic cloves, grated
  • Juice of 1 lemon
  • Salt as needed

Green peas and edamame spread

Green peas and edamame spread


Method:


    Before blending stage

    Before blending stage

  • Combine green peas, edamame beans, grated garlic, lemon zest, lemon juice and olive oil in a processor and blend well until everything gets combined into a smooth puree. There should not be any lumps.Season well with salt.
  • The spread is ready to be applied on your toasted bread.

Tips:

  • You can make this spread a day in advance. It keeps well in the fridge for 1-2 days.
  • Cook the edamame and peas in salted boiling water and then shock them with an ice bath to preserve the green colour.