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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!
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).
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
I lived in the barren regions of Northern Maine for a few years where they grow a LOT of potatoes. Whenever the harvest was looming, “new potatoes” would pop up in the farm stands. Generally they were wee little things, a lot smaller than red potatoes. Of course, red potatoes work just as well. I’ll have to keep an eye out for actual new potatoes at the farmers markets…
Funny enough, they shut down schools for “the harvest” and all the kids join in to help out.
I would like to make the Paprika Roasted Chicken (350) and the Roasted Potatoes (450) and have one oven. Can you tell me if I can do this and how much time would I need to allow for,the potatoes. Thanks.
You’ll have to experiment. I would put the potatoes on a baking pan on the rack that is closest to the heating element of your oven, whether it is on the top or the bottom. They likely will not quite be done when the chicken is done, just remove the chicken from the oven when it is done, and while the chicken is resting, increase the oven temp to 450 and finish the potatoes for a few minutes.
Should really only be olive oil and salt up front. About 10 min before they are done, remove them from oven, back into your mixing bowl and add the garlic & herbs ( and pepper at this point as well if desired). Return to oven for final few minutes. Thusly we avoid the carbonized garlic and herbs.
Alternatively, use flavored oil and salt only.
Perfect! I am going to try it this way…thanks for the advice!
I make these potatoes using 1 calorie garlic spray oil, onion salt and dried sage, delicious !
I do potatoes this way quite often minus the garlic, not allowed to bring it in the house :-(
These are delicious–crispy and perfect. Yum.
The garlic burns and turns bitter in this recipe. Not a good recipe.
I loved this recipe! First time making the new potatoes was a smashing hit. Thank you xoxo
This is a great, healthy and easy recipe. I do find that red potatoes are best. I sprinkle some paprika over the potatoes too. It doesn’t alter the taste but it looks good. Also, if you don’t have fresh garlic, garlic powder will do.
Unbeleivable for how amazing these potatoes taste and how effortless it was to make them!
The last and only 2 times I have cooked this recipe the garlic burns to black before the potatoes are done. So what am I doing wrong, if the recipe says to cook all the ingredients together? This time I threw the garlic in for only 15 minutes as opposed to 40 mins, I dont cook much fyi.
Made this tonight–the potatoes came out well, but the garlic was more or less incinerated. It seemed as though decreasing the temperature or the time would leave the potatoes underdone, so I’m not sure how to adjust it to reduce the garlic carbonization.
Add the garlic later, e.g., 15 min before the potatoes are done. The garlic will add flavor but not carbonize.
Great recipe. Cut my potatoes in half lengthwise to cut cooking time. Always with the rosemary right out of the garden. Chop finely the garlic and rosemary and place on exposed potato cut face down on a bed of thinly spread olive oil. Olive oil sprayed on top of said beautiful bed and salt accordingly. On no I drooled on the keyboard!
This is a great recipe… I do this often as a side dish, but I don’t use the garlic (only cause my partner doesn’t like it), and I sprinkle a little bit of grated cheese over the potatoes to melt over everything.
This recepe is also nice if you just toss in the garlic unpeeled and uncut. The cloves will release their flavour and will be cooked to be actually edible