Roasted Cambray Potatoes with Rosemary and Garlic

Recipe for Roasted Cambray Potatoes with Rosemary and Garlic: Golden and Crispy

Hello! We're going to prepare one of those recipes that save any meal and make you look like a queen in the kitchen. These baby potatoes are tender on the inside and have that crispy exterior we love so much, all thanks to the unmistakable aroma of rosemary and the character of garlic. It's the side dish ideal way to treat your loved ones without complicating your life.

Preparation time

Organizing is key in the kitchen, so here are the estimated times so nothing takes you by surprise when making this homemade dish.

• Preparation: 15 minutes
• Cooking: 40 minutes
• Total: 55 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

To achieve that flavor of Mexican food homemade with a Mediterranean touch, we need fresh ingredients. No secrets here, just quality.

• 1 kg of baby potatoes (try to make them similar in size)
• 4 tablespoons of extra virgin olive oil
• 4 large garlic cloves
• 3 sprigs of rosemary fresh
• 1 tablespoon of sea salt or coarse salt
• 1/2 teaspoon of freshly ground black pepper
• 1 teaspoon of paprika (Optional)

If you can't find baby potatoes in your market, you can look for the well-known Galeana baked potatoes, which are a very similar variety from northern Mexico and work perfectly. If you don't have fresh rosemary, you can use dried, but reduce the amount by half because its flavor is more concentrated. If you don't have olive oil, avocado oil withstands oven heat well.

Utensils we will use

• Large baking sheet or tray
• Cutting board
• Chef's knife or utility knife
• A large bowl
• Spatula or wooden spoon
• Kitchen paper or a clean cloth

Preparation of Roasted Cambray Potatoes

Follow these steps to get some roasted potatoes worthy of a restaurant. We're going to do it calmly and with care.

1. Preheat and prepare

   The first thing is to preheat your oven to 200°C (390°F). We need it to be very hot so that the potatoes brown and don't just steam. While it heats up, wash the potatoes very well under running water to remove any dirt. Dry them perfectly with kitchen paper; this step is vital, because if they are wet, they will steam instead of roasting.

2. Cutting the potatoes and aromatics

   Cut the new potatoes in half lengthwise. If any are very large, cut them into quarters, but we are looking for uniform bites similar to when we make scalloped potatoes. Peel the cloves of garlic and chop them finely or use a press. Strip the leaves from the rosemary sprigs and chop the leaves; we want their fragrance to spread well.

3. Mixing the flavors

   In the large bowl, place the already cut potatoes. Pour in the olive oil, add the minced garlic, rosemary, salt, pepper, and paprika if you decided to use it. With a spatula or your clean hands, stir everything vigorously. Make sure each potato is shiny and covered with the mixture of aromatic herbs and oil.

4. Arrangement on the tray

   Pour the potatoes onto the baking sheet. Here's an important trick: try to place most of the potatoes with the cut side down, touching the metal. This creates a delicious golden crust. Separate them a little from each other; if you pile them up, they won't brown evenly.

5. The perfect baking

   Put the tray in the oven. Let cook for about 35 to 40 minutes. Halfway through the time (about 20 minutes), carefully open the oven and give them a stir with a spatula so they brown on all sides. You'll know they're ready when poked with a knife they feel butter-soft inside and look golden-brown outside.

To finish and serve

Once out of the oven, let them rest for about 2 minutes on the tray. Taste one (be careful, they're hot!) and adjust the salt if it needs a touch. Transfer them to a nice platter. They are the perfect accompaniment for roasted chicken or even to accompany complex dishes like a good Oaxacan black mole, as their neutral flavor cleanses the palate. Serve hot and enjoy immediately.

Nutritional Information

Here's an estimate of what this delight provides per serving, so you can take it into account in your daily balance.

• Calories: 210 kcal
• Proteins: 3 g
• Fats: 9 g
• Carbohydrates: 28 g
• Fiber: 3.5 g

Note: Values are approximate and may vary depending on the size of the potatoes and the exact amount of oil they absorb during cooking.

5 keys to make them perfect

Sometimes we follow the recipe to the letter and the result is not as expected. Don't worry, with these tips I assure you success.

1. Drying is non-negotiable: I insist a lot on this, but water is the enemy of browning. If the potatoes go into the oven wet, the surface temperature drops and they take much longer to get color. Take the time to dry them well.

2. Breathing room on the baking sheet: Just like when we prepare Galeana baked potatoes, the roasted vegetables need to breathe. If you overcrowd the tray, heat doesn't circulate between them and you end up with sad, steamed potatoes. If there are too many, use two trays.

3. Size matters: Even if they are new potatoes, sometimes some are tiny and others are the size of a golf ball. Cut the larger ones to equalize sizes. If you put in different sizes, some will burn while others remain raw in the center.

4. Beware of burnt garlic: Finely chopped garlic tends to burn quickly in the oven at high temperatures, which gives a bitter taste. A trick is to mix the garlic with the oil first, or add the garlic halfway through cooking if your oven is very aggressive.

5. High and constant temperature: Don't be afraid to turn up the oven. Less than 200°C will only dry them out inside without browning them. We need that burst of heat for the reaction that makes them irresistible.

When is it ideal to enjoy it?

This traditional recipe is incredibly versatile. I highly recommend it for Sunday family meals, where you place the platter in the center and everyone serves themselves. They are also excellent for Christmas dinners or New Year because they hold up well during waiting time without losing too much texture.

In summer, if you're grilling meat, these potatoes are the perfect alternative to cold salads. And if you're looking for something with more character for a friends' gathering where there will be drinks, you might prefer to try some fierce potatoes, but for an elegant and quiet dinner, the rosemary ones are the winning choice.

Comparison table

Sometimes we get confused with so many ways to prepare potatoes. Here's a quick guide so you know what to expect from each one.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how these potatoes turned out for you, if you added your own touch or if you served them with something special. Leave your comment and share your own little tricks so we can all keep learning!

Culinary glossary

Here I'll quickly explain some terms we used today, in case any sounded strange to you:

Cambray Potatoes: They are a variety of small potato, with very thin skin and a buttery texture. They are usually cooked whole or halved and with the skin on.

Roasting: It is cooking food in the oven at high temperature, using a little fat (like oil) so that it browns on the outside and cooks through on the inside.

Side Dish: It is the accompaniment to the main course. It's not the star of the show, but it makes the main dish shine brighter.

Tender point: It refers to when we cook something until it is soft. For potatoes, we test it by pricking with a fork; if it goes in and out easily, they are perfectly cooked.

Season: It is the art of adding salt, pepper, and spices to enhance the natural flavor of the ingredients.