Pan-roasted Mini Potatoes

These potatoes are so delicious and they are easy to make. The secret is to boil the potatoes before they are roasted so that the inside is nice and soft and the outside is crispy. You can bake them in the oven, but in this recipe I used a non-stick, ungreased frying pan and the results are just as good.


You will need:


Mini potatoes, unpeeled (enough to feed 2)


1 Tsp dried oregano


1 Tsp of Thyme


1 Tsp of rosemary


1 Tsp of paprika


1 Tsp of basil


1 Tsp of onion powder


1 Tsp of garlic powder


Salt and pepper to taste


Approx. 2 Tbsp of Olive oil


Place whole, unpeeled potatoes in a pot with water and cook until it boils. Once it starts boiling, let it do so for approximately 5-7 minutes or until you can stick a fork through the potatoes. Then, remove it from the heat and drain the water.


Let it cool down for a few minutes. Then, cut the potatoes in half and put them in a bowl. Add all the spices and dress with olive oil. Mix it well until the oil covers the potatoes.  When it is all mixed, put the potatoes in an ungreased, non-stick frying pan. Place the potatoes with the flat side down. Once it has crisped and browned on one side, flip them over and do the same to the other side. It usually takes about 5 minutes to nicely brown.


Cook until you get the desired crispiness.


Serve with your favourite cut of meat or enjoy it just on its own!


Buon Appetito!