Roasted New Potatoes
One of the easiest side dishes to prepare for almost any meal is one of roasted new potatoes. Cut the potatoes into manageable sized pieces, toss them with some olive oil, garlic, rosemary, and salt, and then roast them in the oven at a high temperature until they are brown and crispy at the edges and cooked though in the center. Great with steak or chicken.
From the recipe archive, first posted in 2005.
The small new potatoes work great for this dish, all you have to do is cut them in half. Otherwise cut the larger new potatoes into 1 1/2-inch chunks. No need to peel.
- 1 1/2 pounds of smallish new potatoes (red or yellow skinned), cleaned, cut in half or quarters
- 2 Tbsp olive oil
- 2 cloves garlic, minced (about 2 teaspoons)
- 1-2 teaspoons fresh rosemary, minced
- 1/4 teaspoon Kosher salt
- Freshly ground black pepper to taste
1 Preheat oven to 450°F (230°C). Place potatoes in a large bowl. Sprinkle with salt and pepper, olive oil, rosemary, and garlic. Toss until potatoes are well coated with everything.
2 Spread the potatoes out on a single layer of a roasting pan (a sturdy pan that can take high oven heat, a standard cookie sheet may warp). Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.