So, the other day I got it into my head that I wanted to try making those marble potatoes. You know, the little round ones that look so cute and fancy? Well, I did it, and let me tell you, it was quite the adventure in my kitchen.
First off, I gathered all my ingredients. I picked up a bag of those tiny marble potatoes from the store – they’re sometimes called baby potatoes or new potatoes, those small, young tubers. I also grabbed some garlic, fresh rosemary, and olive oil. I made sure I had some sea salt and black pepper too, ’cause you gotta have those.
I started by giving the potatoes a good wash. Then, I boiled some water in a big pot and tossed the potatoes in. Here’s a little trick I learned: I added a bit of baking soda to the water. Sounds weird, right? But it helps break down the pectin and brings the starch to the surface. This is what makes them get all crispy when you roast them later. Anyway, I boiled them until they were just soft enough that I could poke a fork through without too much effort. I drained them and let them sit for a bit to cool down.
- Garlic Cloves: about 4-5, smashed them up a bit to release the flavor.
- Fresh Rosemary: a couple of sprigs, because why not? It smells amazing.
- Olive Oil: just enough to coat everything nicely.
- Sea Salt and Freshly Ground Black Pepper: to taste, of course.
While the potatoes were cooling, I preheated my oven to a pretty high temperature, around 400°F (that’s about 200°C for my friends using Celsius). I lined a baking tray with some parchment paper – makes cleanup easier, you know? Then, I tossed the potatoes onto the tray, added the smashed garlic and rosemary, and drizzled everything with a good amount of olive oil. I made sure each potato was coated well. This is important, it’s what gives them that golden color and crispy texture.
Then into the oven they went. I set a timer and every 15 minutes or so, I’d give them a little shake or turn them with a spatula. You want them to brown evenly, so this part is kinda crucial. It took about 40-45 minutes in total. You’ll know they’re done when they’re all golden brown and crispy looking.
The Final Touch
Once they were out of the oven, I sprinkled them with sea salt and freshly ground black pepper. Oh boy, the smell in my kitchen was just heavenly at this point. I served them up as a side dish, and they were a hit! Crispy on the outside, soft on the inside, and full of flavor from the garlic and rosemary.
Honestly, it was way easier than I thought it would be. And they looked so fancy, like I’d spent hours in the kitchen, even though I really hadn’t. I’ll definitely be making these again, maybe trying out some different herbs next time. If you haven’t tried making marble potatoes, I highly recommend giving it a go. It’s simple, fun, and the results are just delicious!
