Roasted New Potatoes with Herbs

Roasted New Potatoes with Herbs

Crispy-edged new potatoes roasted with garlic and fresh herbs until golden and tender.

Total 40 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Small new potatoes are halved, tossed with olive oil, garlic, and fresh herbs, then roasted at high heat until the skins crisp and the centers turn creamy. A simple side dish that pairs well with roasted meats, grilled fish, or a weeknight dinner spread.

Ingredients

  • 2 pounds new potatoes, halved
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  2. In a large bowl, toss the halved potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.

  3. Spread the potatoes in a single layer, cut side down, on the prepared baking sheet.

  4. Roast until the potatoes are golden brown and tender when pierced with a fork, flipping once halfway through.

  5. Remove from the oven, sprinkle with fresh parsley, and serve warm.

Rate this recipe

★ 4.6 (1)

Comments

    Log in to comment.

    Roasted New Potatoes with Herbs

    Small new potatoes are halved, tossed with olive oil, garlic, and fresh herbs, then roasted at high heat until the skins crisp and the centers turn creamy. A simple side dish that pairs well with roasted meats, grilled fish, or a weeknight dinner spread.

    40 min 4 servings 210 cal

    Ingredients

    • 2 pounds new potatoes, halved
    • 3 tablespoons olive oil
    • 4 garlic cloves, minced
    • 1 tablespoon fresh rosemary, chopped
    • 1 tablespoon fresh thyme leaves
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 425°F. Line a baking sheet with parchment paper.

    2. 2

      In a large bowl, toss the halved potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.

    3. 3

      Spread the potatoes in a single layer, cut side down, on the prepared baking sheet.

    4. 4

      Roast until the potatoes are golden brown and tender when pierced with a fork, flipping once halfway through.

    5. 5

      Remove from the oven, sprinkle with fresh parsley, and serve warm.