Ingredients with Measurements:
- 2 lbs. baby potatoes, washed and dried
- 2 tbsp. olive oil
- 1 tsp. juniper berries, crushed
- 1 tbsp. fresh rosemary, chopped
- 1 tsp. salt
- 1/2 tsp. black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a small bowl, mix together the olive oil, crushed juniper berries, chopped rosemary, salt, and black pepper.
3. Place the washed and dried baby potatoes on a baking sheet lined with parchment paper.
4. Drizzle the olive oil mixture over the potatoes and toss to coat evenly.
5. Roast the potatoes in the preheated oven for 25-30 minutes or until they are golden brown and crispy on the outside and tender on the inside.
6. Remove the potatoes from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 28g
Protein: 3g
Fiber: 3g
Sugar: 1g
Sodium: 390mg
Substitutions for ingredients:
- If you don't have juniper berries, you can substitute them with 1 tsp. of dried thyme or 1 tsp. of dried oregano.
- If you don't have fresh rosemary, you can use 1 tsp. of dried rosemary instead.
Variations:
- Add 1/2 cup of chopped onions or shallots to the potatoes before roasting for extra flavor.
- Sprinkle 1/4 cup of grated Parmesan cheese over the potatoes during the last 5 minutes of roasting for a cheesy twist.
- Use sweet potatoes instead of baby potatoes for a healthier option.
Tips and tricks:
- Make sure to wash and dry the potatoes thoroughly before roasting to ensure they get crispy.
- Crush the juniper berries with a mortar and pestle or the back of a spoon before adding them to the olive oil mixture to release their flavor.
- Use a spatula to flip the potatoes halfway through the roasting time to ensure they cook evenly.
Storage instructions:
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the potatoes, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the potatoes in a rustic wooden bowl or on a platter with a sprig of fresh rosemary on top for a pop of color.
Garnishes:
Garnish the potatoes with a sprinkle of chopped fresh parsley or chives for a burst of freshness.
Pairings:
These potatoes pair well with roasted chicken, grilled steak, or pan-seared salmon.
Suggested side dishes:
Serve these potatoes with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the potatoes are not crispy enough, increase the oven temperature to 425°F and roast for an additional 5-10 minutes.
- If the potatoes are too dry, drizzle them with a little more olive oil before roasting.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the potatoes to prevent cross-contamination.
Food history:
Juniper berries have been used for centuries in European cuisine, particularly in Scandinavian and German dishes. Rosemary is a staple herb in Mediterranean cuisine and has been used for its medicinal properties for thousands of years.
Flavor profiles:
The juniper berries add a slightly sweet and piney flavor to the potatoes, while the rosemary adds a savory and earthy note.
Serving suggestions:
Serve these potatoes as a side dish for a holiday meal or a cozy dinner at home.
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