Roasted Potatoes with Garlic and Butter

Which is my favorite carb? Rice or potatoes? It's hard to choose as I love them both. The best is to enjoy them together when I eat rice with chicken curry and potatoes. Bliss, I tell you!

But if there is a nice plump roasted chicken on the table, I want roasted potatoes. Somehow a roasted chicken without roasted potatoes seems so incomplete.

When I roasted some potatoes for the Christmas eve party, it was the last dish on my list and I was really rushing it. I was beating the clock as it was an hour before dinner and we had to drive to the hostess' residence.

I was not too happy with the outcome and when I roasted a whole chicken for myself, I simply had to roast another batch of potatoes.

The way that I do it, I steam the potatoes first for about 20 minutes. When they are cool enough to handle, they are cut into two and tossed with butter, olive oil, crushed garlic, smoked paprika, salt and pepper. Then into the oven to roast until browned on the edges. Easy, eh?

I had leftovers which I stored in the fridge and I happily ate them with another meal.

Roasted Potatoes with Garlic and Butter

Recipe source : Phong Hong

Ingredients :

- 400g cocktail potatoes, scrubbed clean and drained (skin on)

- 70g butter, softened

- 1 tbsp olive oil
- 3 cloves garlic, finely minced (I used a garlic press)

- 1/2 tsp salt

- 1 tsp freshly cracked pepper

- 1 tsp smoked paprika

Method :

1. Steam the potatoes for about 20 minutes.

2. Meanwhile, mix butter, olive oil, salt, pepper and smoked paprika.

3. When the potatoes and cool enough to handle, cut each into two.

4. Then in a bowl or your roasting pan, toss the potatoes with the butter mixture.

5. Roast in the oven at 200C for about 25 minutes or until the potatoes and browned around the edges.