Best 6 Savory Roasted New Potatoes Recipes

SAVORY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Peel potatoes and cut into cubes, set aside.
• Lightly spray baking dish with spray cooking oil.
• Place melted butter in baking dish.
• Add potatoes, stir until evenly coated.
• Sprinkle Parmesan cheese, garlic, seasoned salt, pepper and parsley over top of potatoes.
• Cover and bake 35 - 45 minutes or until potatoes are crusty and browned.

SAVORY ROASTED NEW POTATOES

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.

ROASTED NEW POTATOES

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.

MASHED SWEET POTATOES WITH ROASTED GARLIC

Steps:

• Heat oven to 350 degrees. Turn the garlic head on its side and carefully cut off the very top end to expose the cloves. (Discard the top.) Place the head of garlic on a sheet of foil, cut side up, and drizzle with the oil and season with salt and pepper. Wrap tightly and place on a sheet pan. Wrap each sweet potato individually in foil and place on the pan alongside the garlic.
• Bake until the sweet potatoes are tender and the garlic is soft, fragrant and slightly caramelized, about 1 hour. Set aside, still wrapped, to cool slightly.
• Meanwhile, heat the cream and butter in the microwave in 30-second intervals, checking after each, until the butter is melted, about 1 minute. (Alternatively, you can heat the cream and butter in a small saucepan over medium until the butter is melted.)
• Unwrap the sweet potatoes and peel them, discarding the skin and adding the flesh to a large bowl. Squeeze the garlic head, cut side down, into the bowl to release the roasted cloves. Pour in the hot cream and butter. Using a whisk or fork, break up the potatoes and garlic and vigorously stir until smooth and fluffy, at least 30 seconds. Taste for seasoning, adjusting with salt and pepper as needed. Transfer to a serving bowl and serve warm. (To make ahead, transfer to a buttered casserole dish or cake pan, cover and refrigerate for up to 24 hours, until ready to eat. Bake in a 350-degree oven or microwave until heated through, about 15 minutes. On Thanksgiving, you should reheat this when the turkey is out of the oven and resting.)

SAVORY ROASTED ROOT VEGETABLES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
• Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

ADOBO ROASTED POTATOES

Steps:

• Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.
• Prepare the adobo seasoning: In a small bowl, combine 1½ teaspoons salt with the garlic powder, oregano, turmeric and pepper, and mix well with a fork.
• Put potatoes in a large bowl and randomly poke a few small holes in each with a fork. Pour in 2 tablespoons of the olive oil and toss potatoes well, then sprinkle with the adobo seasoning, and stir to combine. Pour in the remaining 1 tablespoon olive oil and toss a bit more to ensure the potatoes are evenly coated with spices.
• Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.
• Bake for 30 to 40 minutes, shaking the pan every 10 minutes or so. Potatoes are done when they pierce easily with a fork or the tip of a sharp knife. Taste and add more salt, if desired.