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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.
Roasted New Potatoes Recipe
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.
Ingredients
- 1 1/2 pounds of smallish new potatoes (red or yellow skinned), cleaned, cut in half or quarters
- 2 tablespoons extra virgin 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
Method
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.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Roasted New Potatoes
I made it but changed the olive oil for grapeseed oil and swapped out the salt for Himalayan Pink. Have to say what a beaut! Nice addition to a hunters chicken breast and all low calorie too!
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Can I prepare a day prior to an event? If so, what would be your recommendation for reheating?
Hi, Renee! These potatoes are really best if served soon after they’re roasted. They lose their crispiness if refrigerated, and reheating them doesn’t really recover the full texture. If you don’t have a choice, I’d recommend par-boiling the potatoes the day before — cover the potatoes with water, bring to a boil, then reduce to a simmer and cook until the potatoes are able to be pierced with a fork. Drain, cool, and refrigerate. The next day, toss with oil and roast them until they’re golden, which should be about 15 to 20 minutes. I haven’t tested this myself, but I feel fairly confident it should work!
This is delicious, even with dried rosemary, and goes beautifully with Delia Smith’s sautee’d leeks, for a lovely, simple meal. I used Geo ‘organically approved’ Atlantic sea salt, rather than kosher, which I believe is up to peoples’ personal preference anyway. Thanks Elise!
I always come back to this recipe-it’s the best! Perfect with a grilled steak (or by themselves).
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Another way of doing this – parboil your whole potatoes, when cooled = push your palm and just crack them = then follow the same as above, mix sliced black olives and parmesan cheese and into the oven and voila – brilliant