Quick, easy and delicious, these Roasted New Potatoes with Garlic and Rosemary make a fab alternative to traditional roast potatoes.
I think I *may* have mentioned before how I am a BIG roast potato form. I love traditional roast potatoes of course, but also roasted sweet potatoes, parmentier potatoes, polenta roast potatoes, Greek-style roast potatoes…basically roast potatoes any which way!!
But what I haven’t really shared so far on Easy Peasy Foodie is my Roasted New Potatoes. Which is a massive omission as they are gorgeous – especially with lashings of garlic and rosemary.
They are also super quick and easy to make… Just 5 minutes par-boiling and 20 minutes in the oven and they are done! Perfect for when you are in a hurry or fancy having roast potatoes midweek. And because I roast them with the skin on they are a teensy weensy bit healthier than regular roast potatoes too – bonus!!
These Roasted New Potatoes would go with anything you would normally serve with roast potatoes. They would be gorgeous with classic roast chicken and a salad, for example, as a summery version of a traditional roast dinner.
But these Roasted New Potatoes with Garlic and Rosemary are also fab with dishes where you might normally have chips. They go brilliantly with my Spicy Moroccan Lamb Burgers, or my Nandos Style Chicken Burgers and they would also be wonderful with my Slow Cooker BBQ Chicken Sliders or my Greek Style Lamb Kebabs.
Roasted New Potatoes with Garlic and Rosemary
Quick, easy and delicious, these Roasted New Potatoes with Garlic and Rosemary make a fab alternative to traditional roast potatoes. (Serves 4-6, depending on appetite.)
Ingredients
- 3 tablespoons olive or rapeseed oil
- 1 kg new potatoes cut in half or quarters depending on size
- Salt and pepper to taste
- 3 sprigs rosemary (leaves only) chopped finely
- 3 cloves garlic grated or crushed
Method
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Preheat your oven to 220C / 200C / gas mark 7 / 425F. Place the oil in a large roasting tin / oven tray with sides and place in the oven to heat up.
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Place the chopped potatoes into a large saucepan. Pour over boiling water and par boil on a high heat for 5 minutes.
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Drain the potatoes in a sieve or colander and then return them to the pan to steam dry for 5 minutes. Put the lid back on and give them a little shake if you would like them to have crispy edges.
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Carefully remove the hot oven tray from the oven, tip in the potatoes and add a little salt and pepper. Turn the potatoes in the hot oil, spread the potatoes out on the tray in a single layer and return to the oven. Cook for 10 minutes.
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Meanwhile mix the garlic and rosemary together in a small bowl.
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After 10 minutes, remove the potatoes from the oven. Add the garlic and herbs mixture and turn the potatoes in the garlic and herbs to ensure they are all coated. Spread out again in a single layer and cook for a further 10-15 minutes or until golden and crispy.
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Serve as part of a roast dinner, or as a side dish to any meal where you might otherwise serve mashed potatoes or chips!
Notes
To reheat, place the roasted new potatoes on a baking tray in a single layer and cooked in an oven pre-heated to 200C / 180C fan / gas mark 6 / 400F. Reheat for 15-20 minutes, or until piping hot all the way through.
Nutrition information is approximate and meant as a guideline only.
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Linkies
I am sharing this recipe with Brilliant Blog Posts, Cook Blog Share, Cook Once Eat Twice, and Recipe of the Week.
These look delicious and would be great for my family as they all prefer roasted potatoes rather than simply boiled new potatoes. Thanks for sharing with #CookOnceEatTwice!
Thanks Corina! Yes, I don’t blame them: whilst I like boiled new potatoes, I much prefer roasted ones!! Eb x
Roast potato fan – You and me both. This is probably how we eat 80% of our potatoes the rest mainly mash and very few just boiled. This recipe is simple and delicious. Who can ask for anything more
Thanks Jacqui! Simple and delicious is what I do best!! 😀 Eb x
I love recipes like these. I’m not a fan of boiled new potatoes because I find them a bit boring, but crisping them up in the oven turns them into the most delicious side dish. x
Thanks Cat! It’s a great way to make new potatoes so much more delicious – especially if you trow rosemary and garlic into the mix!! Eb x
I love a crispy roast potato, so will definitely be trying your recipe #brillblogs@_karendenbid199@gmail is
Thanks Karen – let me know how it goes!! Eb 🙂
These look lovely Eb, I love a roast potato. A great quick recipe, thank you for sharing.
Thanks Lesley, yeah me too – can you tell??!! Eb x
Ooohh, I love the combination of rosemary and garlic with the roast potatoes. This is such a simple, beautiful side dish: I could absolutely see serving it along side a gorgeous roast chicken for Sunday Dinner!
Thanks Michelle! Mmmm – yes!! These with roast chicken and veggies or even a nice salad in this hot weather would be delish!! Eb x
Now here’s a recipe that my kids would go for! Love roasted potatoes and I’ll have to make this just as soon as it’s cooler than 30 degrees in my kitchen.
Hahahaha – just put them in the oven and then run out of the kitchen and sit in the garden until they’re done. Maybe leave them to cool a bit first so they are warm not hot. Then eat them al fresco – summer roast potatoes sorted!! 😉 Eb x
Potatoes, Garlic & rosemary – whats not to love!! Such a lovely combination, we are huge roast potatoes fans in this house, I am pretty sure I could leave out the rest of the roast and noone would notice! #recipeoftheweek
Hahaha – quite!! They are super popular in this house too 😀 Eb x
Wow they look amazingly crispy!
Thanks Kat, they really are 😀 Eb x
Love these. We make something similar all the time at GFHQ…. I have no idea why I never blog dishes like this…. so yummy xx