Best 20 Roasted New Potatoes Recipes

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Roasted new potatoes are a versatile and delicious side dish that can be enjoyed with a variety of meals. They are simple to make and can be customized with your favorite herbs and spices. Whether you prefer them crispy or tender, roasted new potatoes are sure to be a hit at your next gathering. In this article, we will provide you with the best recipes for cooking roasted new potatoes, so you can create a perfect side dish that will complement your main course.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED NEW POTATOES



Roasted New Potatoes image

This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes. This side dish goes hand in hand with the delicate taste of fish. --Ann Berg, Chesapeake, VA

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 pounds new potatoes, quartered
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.

Nutrition Facts : Calories 186 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

ROASTED NEW POTATOES WITH SHALLOTS AND SAGE



Roasted New Potatoes with Shallots and Sage image

Categories     Potato     Side     Roast     Sage     Shallot     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 5

6 tablespoons (3/4 stick) butter
1/4 cup chopped fresh sage
4 pounds medium-size red-skinned potatoes, scrubbed, quartered
1 teaspoon dried rubbed sage
16 shallots, peeled, halved lengthwise

Steps:

  • Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes.
  • Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes.
  • Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper.

ROASTED NEW POTATOES WITH HORSERADISH AND MUSTARD



Roasted New Potatoes with Horseradish and Mustard image

Categories     Mustard     Potato     Side     Roast     Vegetarian     Horseradish     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 5

3 pounds 1 1/2-inch-diameter red-skinned potatoes, halved
2 tablespoons vegetable oil
2/3 cup finely grated fresh horseradish
1/2 cup coarse Pommery seed mustard
1/4 cup (1/2 stick) butter, melted

Steps:

  • Preheat oven to 400°F. Brush 2 large baking sheets with oil. Toss potatoes with 2 tablespoons oil in large bowl. Season with salt and pepper. Spread potatoes on sheets in single layer. Roast until almost tender, about 30 minutes.
  • Meanwhile, combine horseradish, mustard and butter in bowl. Spoon half of mixture over potatoes; toss well. Roast potatoes 15 minutes. Toss potatoes with remaining mustard mixture. Roast until very tender, tossing occasionally, about 10 minutes. Transfer to bowl and serve.

ROASTED NEW POTATOES WITH SPRING HERB PESTO



Roasted New Potatoes with Spring Herb Pesto image

Categories     Herb     Potato     Side     Roast     Wheat/Gluten-Free     Lemon     Rosemary     Spring     Chive     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Make 6 servings

Number Of Ingredients 9

3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise

Steps:

  • Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

EARLY MORNING OVEN ROASTED NEW POTATOES



Early Morning Oven Roasted New Potatoes image

Simple, yet delicious! These potatoes, when young, are so good by themselves they don't need anything else. This would be great as a breakfast side dish.

Provided by DJFoodie

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 4

1 ½ pounds new potatoes, cut into wedges
4 tablespoons butter
2 teaspoons fresh rosemary
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan.
  • Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.3 g, Sodium 414.2 mg, Sugar 1.6 g

ROASTED NEW POTATOES WITH GARLIC AND TAMARIND



Roasted New Potatoes With Garlic and Tamarind image

In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind's fruitiness and carry a noticeable artificial aftertaste.

Provided by Nik Sharma

Categories     vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds yellow new potatoes, about 1 to 1 1/2 inches in width
Kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
2 tablespoons unsalted butter, melted
2 garlic cloves, peeled and grated
2 tablespoons tamarind paste (not concentrate)
1 tablespoon date syrup, honey or maple syrup
1 teaspoon lime juice
1 medium shallot, peeled and minced
2 scallions, white and green parts thinly sliced
2 tablespoons chopped cilantro
1 green chile, such as a serrano or Thai chile, minced (optional)

Steps:

  • Heat oven to 425 degrees and place a rack in the top third of the oven.
  • Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
  • Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
  • As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
  • In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.

ROASTED NEW POTATOES WITH SHALLOTS



Roasted New Potatoes With Shallots image

Make and share this Roasted New Potatoes With Shallots recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs baby new potatoes, scrubbed and cut in half
2 shallots, minced
1/8 cup olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed rosemary
1/4 teaspoon thyme

Steps:

  • Preheat the oven to 450 degrees.
  • Combine the potatoes with the shallots in a large bowl.
  • Add all remaining ingredients; toss to coat evenly.
  • Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.

HERB ROASTED NEW POTATOES



Herb Roasted New Potatoes image

Make and share this Herb Roasted New Potatoes recipe from Food.com.

Provided by Steph5137

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs baby red potatoes
2 tablespoons italian seasoning
1 tablespoon parsley flakes
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt (see note below)
1 teaspoon fresh ground black pepper
olive oil flavored cooking spray
1/4 cup olive oil
1/2 cup fresh parmesan cheese, grated (optional)

Steps:

  • Preheat oven to 400* F.
  • Line jelly roll pan with aluminum foil and spray liberally with cooking spray.
  • Clean potatoes well and pat dry.
  • Halve or quarter potatoes (depending on their size) making sure that they are all roughly the same size.
  • Place potatoes in prepared pan and sprinkle with seasonings.
  • Drizzle with olive oil and toss to mix. You can decrease the amount of olive oil by spraying potatoes with cooking spray instead.
  • Once potatoes are evenly coated with herbs and oil, arrange in a single layer in pan.
  • Bake for 45 minutes.
  • Remove from oven. Top with Parmesan cheese. Return to oven and bake for another 5-7 minutes.
  • Note: My Italian seasoning blend contains salt, so I do not add any additional.

SAVORY ROASTED NEW POTATOES



Savory Roasted New Potatoes image

Recipe is from the Colorado Collage, Junior League of Denver, Colorado. Love the combination of the paprika, garlic and rosemary rub and then the worcestershire sauce sprinkled on top.

Provided by DailyInspiration

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

16 small new potatoes, unpeeled and quartered
2 tablespoons fresh rosemary, minced
1 teaspoon garlic, minced
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1 tablespoon Worcestershire sauce

Steps:

  • Place potatoes in a large heavy-duty zip-top plastic bag. Combine rosemary and next 4 ingredients; add to bag. Seal bag securely, and shake until potatoes are coated evenly. Spread potatoes in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
  • Combine oil and Worcestershire sauce; drizzle over potatoes. Bake, uncovered, at 375 degrees for 45-50 minutes or until potatoes are tender, stirring occasionally.

CRISPY ROASTED NEW POTATOES



Crispy Roasted New Potatoes image

This recipe is from an old Southern Living magazine. I've made this recipe dozens of times and always get loads of compliments on the dish. It's simple and delicious.

Provided by ajandjj2000

Categories     Potluck

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

16 small new potatoes or 2 lbs new potatoes, quartered
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded Italian cheese blend
1/4 cup chopped fresh basil
2 garlic cloves (pressed)
3 green onions, chopped

Steps:

  • Toss together first 4 ingredients.
  • Arrange potatoes in an alumimum foil lined 15*10 inch jellyroll pan.
  • Bake at 400 for 25 minutes.
  • Stir together cheese and next 3 ingredients; mound evenly onto potatoes, and bake 20 more minutes.

ARUGULA WITH ROASTED SALMON AND NEW POTATOES



Arugula with Roasted Salmon and New Potatoes image

This delicious arugula with roasted salmon recipe makes a light and healthy dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

1 pound red new potatoes, quartered
3 tablespoons olive oil
Coarse salt and ground pepper
1 pound skinless salmon fillet
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1/4 cup snipped chives
10 ounces baby arugula

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
  • Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
  • While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces.

ROASTED NEW POTATOES



Roasted New Potatoes image

A blend of fresh-plucked herbs serves as a flavorful companion for these oven-roasted potatoes. Try them with your favorite roasted chicken recipe and a green vegetable for a perfect meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

3 pounds small new potatoes
3 tablespoons olive oil
Coarse salt and freshly ground pepper
Assorted fresh herbs, such as rosemary, thyme, and marjoram

Steps:

  • Preheat oven to 400 degrees. In a large roasting pan, toss potatoes with oil, and season with salt and pepper. Roast in oven until potatoes are tender when pierced with a fork, about 50 minutes.
  • Line a serving bowl or platter with the herbs. Transfer hot potatoes to bowl on top of herbs, and serve.

ROASTED CALAMARI WITH GARLIC, NEW POTATOES, AND CHICKPEAS



Roasted Calamari with Garlic, New Potatoes, and Chickpeas image

Calamari lend sophistication to robust ingredients like new potatoes and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15

1 1/4 pounds new potatoes (about 11), halved if large
Coarse salt
1 3/4 pounds calamari (bodies and tentacles), rinsed and dried
1 cup canned drained chickpeas, rinsed
1/2 cup pitted green olives
1/4 cup fresh oregano, coarsely chopped, plus more for garnish
8 garlic cloves, minced
1 teaspoon cumin seeds, toasted or ground, or 1 teaspoon ground cumin
3/4 teaspoon smoked sweet paprika
Freshly ground pepper
6 tablespoons extra-virgin olive oil, plus more for drizzling (optional)
3/4 cup water
1/4 cup fresh lemon juice
8 ounces day-old rustic bread, crust removed, bread torn into 2-inch pieces
Lemon wedges, for serving

Steps:

  • Put potatoes into a saucepan, and cover with water by about 1 inch. Bring to a boil, and add 1 teaspoon salt. Cook potatoes until just tender, about 15 minutes. Drain, and let cool.
  • Preheat oven to 400 degrees. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut in half crosswise, or into thirds if large. (Leave tentacles whole, or halve if large.)
  • Toss together calamari, chickpeas, potatoes, olives, half the oregano, the garlic, cumin, paprika, salt, pepper, and 3 tablespoons oil in a shallow 13-by-9-inch baking dish. Add water and lemon juice. Cover with parchment and then foil, and cut about six vents. Bake 30 minutes.
  • Meanwhile, toss bread, 1/2 teaspoon salt, a pinch of pepper, and remaining oregano and 3 tablespoons oil.
  • Uncover baking dish, and sprinkle with bread mixture. Cook, uncovered, until bread is golden brown, about 20 minutes. Sprinkle with oregano, salt, and pepper. Drizzle with oil if desired, and serve with lemon wedges.

ROASTED NEW POTATOES WITH LEMON HORSERADISH



Roasted New Potatoes With Lemon Horseradish image

Delish! Especially good with beef. Can be made in oven or microwave! If you can't find the small new potatoes, use red potatoes and cut into wedges or thick slices.

Provided by Charmie777

Categories     Lemon

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup butter
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper
1 tablespoon prepared horseradish
2 teaspoons lemon juice
12 red potatoes, unpeeled except for 1/2 inch strip around center of each potato (1-1/2 pounds)
1 small lemon, cut into 6 sliced, halved
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 350º.
  • In 2 quart casserole melt butter in oven 3-4 minutes.
  • Stir in salt, pepper, horseradish and lemon juice.
  • Stir in potatoes until well coated.
  • Cover; bake for 55-65 minutes or until potatoes are fork tender.
  • Garnish with lemon slices and sprinkle with parsley.
  • MICROWAVE: In 2 quart casserole melt butter on HIGH 50 to 60 seconds.
  • Stir in salt, pepper, horseradish and lemon juice.
  • Stir in potatoes.
  • Cover; Microwave on HIGH, stirring after half the time, until potatoes are fork tender (10-12 minutes).
  • Let stand 5 minutes.
  • Garnish with lemon slices and sprinkle with parsley.

ROASTED NEW POTATOES WITH RED ONIONS



Roasted New Potatoes With Red Onions image

Make and share this Roasted New Potatoes With Red Onions recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs small red potatoes, unpeeled
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 large red onion, coarsely chopped
3/4 cup chicken stock
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 425ºF.
  • Scrub the potatoes under cold running water and pat dry.
  • In a roasting pan, combine potatoes, olive oil, salt and pepper.
  • Using a large spoon or by shaking the pan from side to side, coat the potatoes evenly.
  • Roast the potatoes for 20 minutes.
  • Sprinkle evenly with onion; drizzle evenly with chicken stock.
  • Continue roasting 1 1/4 hours longer, shaking the pan every 10 to 15 minutes to rotate the potatoes, until they are brown and crusty and onions are caramelized.
  • Transfer to a serving bowl and garnish with parsley.
  • Serve immediately.

ROASTED NEW POTATOES WITH RED ONION, GARLIC, AND PANCETTA



Roasted New Potatoes with Red Onion, Garlic, and Pancetta image

Provided by Diane Rossen Worthington

Categories     Garlic     Onion     Potato     Side     Roast     Christmas     Thanksgiving     Low Fat     Low Cal     High Fiber     Bacon     Fall     Healthy     Low Cholesterol     Christmas Eve     Potluck     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 6

4 ounces thinly sliced pancetta (Italian bacon), finely chopped
3 1/2 pounds 1 1/2-inch-diameter baby red potatoes
3 tablespoons olive oil
1 1/2 cups coarsely chopped red onion
8 garlic cloves, peeled
2 tablespoons chopped fresh Italian parsley

Steps:

  • Sauté pancetta in skillet over medium heat until crisp. Transfer to paper towels. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
  • Preheat oven to 425°F. Mix potatoes and oil on large rimmed baking sheet; sprinkle with salt and pepper. Roast 20 minutes. Scatter onion and garlic over and roast, stirring every 10 to 15 minutes and watching closely to prevent burning, until potatoes are brown, 50 to 60 minutes longer. Season with salt and pepper. Transfer to bowl. Sprinkle pancetta and parsley over potatoes.

DIJON ROASTED NEW POTATOES (WEIGHT WATCHERS)



DIJON ROASTED NEW POTATOES (WEIGHT WATCHERS) image

Categories     Potato     Side     Vegetarian     Wheat/Gluten-Free     Healthy

Yield 4 servings

Number Of Ingredients 9

1 spray(s) cooking spray
2 Tbsp Dijon mustard
1 tsp olive oil
3/4 tsp paprika
1/2 tsp table salt
1/4 tsp dried thyme
1/4 tsp black pepper
1 1/2 pound(s) uncooked new potatoes, red or white, quartered or
halved

Steps:

  • Instructions Preheat oven to 425°F. Coat a 9- X 13-inch baking dish with cooking spray. In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat. Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more. Yields about 1 1/4 cups per serving. Notes If your potatoes do not get crispy enough, coat them with cooking spray and then bake them for a few more minutes.

ROASTED CHICKEN, NEW POTATOES & ASPARAGUS



Roasted Chicken, New Potatoes & Asparagus image

A complete meal in one recipe. Simple, delicious goodness! From "Quick from Scratch One-Dish Meals"

Provided by DonnaColorado Johns

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs new potatoes, halved
10 garlic cloves
3 1/2 tablespoons cooking oil
salt
4 chicken breasts, boneless
1 tablespoon lemon juice
fresh ground black pepper
1 tablespoon butter, cut in 4 pieces
1 lb asparagus, tough ends cut off, cut diagonally
1/2 teaspoon lemon zest

Steps:

  • Heat oven to 425. In a large roasting pan toss potatoes and garlic with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
  • Coat chicken with 1 tablespoon of oil; arrange chicken skin side up, in a smaller roasting pan. Sprinkle with lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each breast with a piece of butter.
  • Stir potatoes. Put chicken in the oven and cook for 10 minutes. Add the asparagus, remaining tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from oven. Toss vegetables with lemon zest and serve with chicken.

Nutrition Facts : Calories 548.2, Fat 28.6, SaturatedFat 7.3, Cholesterol 100.4, Sodium 144.1, Carbohydrate 37.2, Fiber 6.2, Sugar 3, Protein 36.9

ROASTED HERB NEW POTATOES



Roasted Herb New Potatoes image

Make and share this Roasted Herb New Potatoes recipe from Food.com.

Provided by Vina7737

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

16 small new potatoes, cut in half (usually red but any will do.)
3 cloves fresh garlic, finely chopped
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh basil
3 tablespoons extra virgin olive oil
3 tablespoons melted butter

Steps:

  • Mix all ingredients on a large baking sheet with sides.
  • Toss to coat potatoes evenly with oil and herbs.
  • Turn potatoes so that cut side is down.
  • Sprinkle with salt and freshly ground black pepper.
  • Roast in a 375 degree oven for 30 minutes or until done.
  • Serve with any oil/butter/herb mixture left in pan.

ROASTED NEW/ FINGERLING POTATOES



Roasted New/ Fingerling Potatoes image

This is a great side dish for bbqs, steak, roasted chicken, etc. I use the newer small potatoes and fresh herbs to brighten up the flavor.(If you use dried herbs reduce the amount to 2 tsp of each.)

Provided by chia2160

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs mixed red yellow purple baby new potatoes (or fingerling, or both mixed)
2 tablespoons olive oil
2 tablespoons fresh thyme
2 sprigs rosemary
sea salt, to taste
black pepper

Steps:

  • preheat oven to roast at 450°F.
  • in a casserole dish add potatoes, olive oil, fresh thyme, salt, pepper, and the leaves of 1 sprig of rosemary, crushed.
  • roast for 20 minutes, turn and roast 20 minutes more.
  • garnish with rosemary sprig.

Nutrition Facts : Calories 235.7, Fat 7, SaturatedFat 1, Sodium 13.9, Carbohydrate 40, Fiber 5.2, Sugar 1.8, Protein 4.7

Tips:

  • Choose the right potatoes: For roasting, look for small, waxy potatoes like new potatoes, fingerlings, or baby potatoes. These hold their shape well and get crispy on the outside while staying tender on the inside.
  • Scrub the potatoes: Scrub the potatoes well under running water to remove any dirt or debris. Pat them dry with a paper towel before roasting.
  • Toss the potatoes in oil and salt: In a large bowl, toss the potatoes with olive oil, salt, and any other desired seasonings. This will help them crisp up and brown.
  • Roast the potatoes at a high temperature: Preheat the oven to 425°F (220°C). Roast the potatoes for 20-30 minutes, or until they are tender on the inside and crispy on the outside.
  • Add toppings: Once the potatoes are roasted, you can add toppings like herbs, cheese, or bacon bits. You can also drizzle them with a sauce like ranch dressing or ketchup.

Conclusion:

Roasted new potatoes are a simple but delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With a few simple tips, you can make roasted new potatoes that are crispy, tender, and full of flavor.

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