Roasted New Potatoes

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.

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4-6

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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