Roasted Peewee Potatoes

November 23, 2020

Ingredients

SERVINGS: Serves 3 - 4

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

Preparation

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.