I think they make a great side with any protein rich main dish or good as an appetizer if you serve them in small quantities. At our home we simply pair them with some boiled eggs and chickpeas, stir fried vegetables or just baked with very less olive oil with toppings such as scrambled eggs or tofu for the days when we generally avoid eggs too (2 days in a week absolutely no eggs).
When I spotted these cute little organic baby potatoes, immediately reached for them as we generally do not get organic baby potatoes all the times. But when I do get them, just do not want to leave them on the shelf, away from my shopping cart .
These were just perfect for a side dish of roasted herby potatoes. Whenever I am roasting potatoes I generally like to add some fresh herbs to them, which make them all the more fragrant and flavourful. If you do not have baby potatoes you can use Yukon gold or normal potatoes that are quartered, though these may not taste as good as baby ones which are wrapped in crispy skin all around. This time I used Fenugreek leaves instead of normal herbs as they were in season and belive may they tasted so good and fragrant, even finiky teens loved them and ate more than their fair share
Pan Roasted Baby Potatoes With Herbs
Prep and cooking time: 35mins Serves 4 as a side
Amount Per Serving
Calories: 133.1, Total
Fat: 3.7 g, Cholesterol: 0.0 mg, Sodium: 466.6 mg, Total Carbs: 22.9 g Dietary
Fiber: 3.4 g, Protein: 3.3 g
or oregano in much smaller quantities like one tbsp or may be little more and Baby potatoes can be replaced with quartered normal sized potatoes.