Roasted Baby Potatoes
1.
Break the biscuits with a food processor;
2.
Boil the small potatoes for 10 minutes until half-cooked. After cooking, drain the water and put it in a large bowl;
3.
In a small bowl, bite 1.5 tablespoons of butter in the microwave for about 9 seconds to melt, add 1/4 teaspoon salt, 1/4 teaspoon black pepper powder, 1/4 teaspoon rosemary, 1/4 teaspoon basil, thyme 1/4 teaspoon, 1 tablespoon of corn starch, 2 tablespoons of vegetable oil, stir well;
4.
Cut the small potatoes in half, add the seasoning, and mix evenly by hand;
5.
Spread a layer of butter on the baking tray with 1/2 tablespoon of butter, and preheat the oven to 400°F;
6.
Spread the biscuits evenly on the bottom of the baking pan;
7.
Spread all the small potatoes on the baking tray with the cut side facing down, press lightly with your hands to make the potatoes stick to the crackers;
8.
Bake in the oven at 425°F, about 20-25 minutes, OK.
Tips:
1. Small potatoes are cooked in advance to make it easier to cook inside. If the potatoes are small, they can be roasted directly;
2. The bottom of the baking pan can be spread with bread crumbs. If bread crumbs are not prepared, use biscuits instead;
3. Bake food with a tempered glass plate that can be put into the oven, which is easier to clean after baking.
