Name: Roasted new potatoes recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves: 4
Ingredients: 500g (1lb) baby new potatoes, washed; 3 cloves garlic, unpeeled; 2 tbsp olive oil; 2 level tsps sea salt

By Rosie Hopegood

published 29 October 2021

in Recipes

Delicious as part of a classic roast dinner, these roasted new potatoes also make a great side dish for lighter dishes such as poached salmon or stuffed chicken breasts.

These flavoursome roasted new potatoes are a great alternative to traditional roast potatoes. There’s no peeling and no parboiling, and they roast in just 35 minutes. Plus a portion of these potatoes works out at only 137 calories per serving. Make sure you don’t waste any leftover potatoes. Save them for the following morning, crush and fry in a bit of butter on a pan, add some whisked eggs and you’ve got yourself a mouth-watering Spanish omelette-style breakfast.

Ingredients

500g (1lb) baby new potatoes, washed
3 cloves garlic, unpeeled
2 tbsp olive oil
2 level tsps sea salt

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Method

Set the oven to Gas Mark 6 or 200°C.
Put the potatoes into a roasting tin. Add the garlic cloves. Drizzle with olive oil and sprinkle with salt. Wearing oven gloves, put the roasting tin in the oven and roast for 20 mins. Again, wearing oven gloves, remove the tin from the oven. Turn the potatoes, to help them brown evenly, and cook for another 15 mins, until they’re golden and crispy.

Top tips for making roasted new potatoes...

Give the potatoes an extra kick by sprinkling with a pinch of chilli powder and paprika before cooking.

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Rosie Hopegood is a journalist, editor, and writer with many years of experience writing about lifestyle, including parenting, for a broad range of magazines and newspapers. Now based in Brooklyn, New York, Rosie has written for Daily Telegraph, Al Jazeera, The Observer, The Guardian, The Independent, Vice, Telegraph Magazine, Fabulous Magazine, Stella Magazine, Notebook Magazine, Saga Magazine, Reader’s Digest, Sunday Telegraph, Sunday Mirror, S Magazine, and Stella Magazine. She spent five years on staff at the Mirror, where she was Deputy Features Editor on the magazines team.