Roasted Peewee Potatoes
Ingredients
- 1-pound Peewee potatoes
- 1 pinch salt
- 1 pinch black pepper
- 3 cloves garlic
- 1 sprig fresh thyme
- 2 tablespoons sunflower oil or neutral oil
- 1 tablespoon smoked paprika
- Chermoula Sauce
Chermoula Sauce
- 2 bunches cilantro, leaves only
- 1 bunch parsley, leaves only
- 1 pinch salt
- 1 teaspoon fish sauce
- zest and juice of 1 small lemon
- 2 tablespoon extra-virgin olive oil
- 2 teaspoons sherry vinegar
- 1 pinch black pepper
Instructions
- Preheat oven to 375°F. Cut potatoes in half-length and put in mixing bowl. Season with salt, pepper, oil, thyme and garlic. Pour the mix on a baking sheet, spreading evenly. Bake 15 to 20 minutes. Once they are cooked, tossed with the chermoula sauce and sprinkle them with smoked paprika. Chermoula Sauce Roughly chopped cilantro and parsley. In a mortar, grind together fresh herbs and pinch of salt. Add rest of ingredients and mix.
