Creamy Roast Potatoes

Adding the umami of Kayanoya Original Vegetable Stock Powder turns these creamy little potatoes into an addictive treat.

2--3 Servings

1 pound small new potatoes
¼ cup olive oil
2 tablespoons butter
¾ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dry thyme or 1 teaspoon fresh thyme
1 packet Kayanoya Original Vegetable Stock Powder (remove from 1 packet)

Directions

Heat oven to 350 °F.
(If only larger potatoes are available, cut into halves or quarters.) Place potatoes in medium pot and cover with 2 inches of water. Add ½ teaspoon salt and bring water to boil. Cook 15 minutes. Drain and place in folded towel.
In an oven-proof casserole, mix olive oil, butter, sea salt, black pepper, and thyme. Add potatoes and mix/turn with a large spoon. Place in oven for 20 minutes.
Remove casserole from oven, sprinkle on Kayanoya Original Vegetable Stock Powder from packet, mix/turn, and return casserole to oven for 20--30 minutes, turning potatoes every 10 minutes with a spoon for even browning. Divide and serve.

Used in this Recipe

Kayanoya Original Vegetable Stock Powder (8 g packet x 24)

Price

More Great Recipe

The Best Potato Salad

View Recipe

Udon / Soba Broth

View Recipe

Grilled Rice Ball in Dashi Broth

View Recipe