Easy Roasted New Potatoes are the perfect side dish for an easy meal. Made with store cupboard ingredients and packed with earthy flavours these delicious little beauties are ready in 30 minutes.
Golden and crispy on the outside and soft and fluffy on the inside, you simply can't go wrong. As good for a busy midweek meal as for a dinner party. You're welcome, you really, really are.
*Scroll down to the bottom of this post to see the printable recipe card*
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Reasons to make easy roasted new potatoes
- super easy
- healthy
- crowdpleaser
- quick
- versatile
- go with just about anything
What potatoes do I need?
New Potatoes are best (baby potatoes if you're in America). If they are large new potatoes then cut the bigger ones in half. You want roughly the same size so that they will cook at the same rate.
Because we are parboiling them here first it will ensure that they don't get too dried up on the outside before they cook through on the inside so if they are on the middle size then just leave them whole.
Equipment
- saucepan
- flat baking tray or large roasting dish
- colander to drain the potatoes
- tsp & tbsp measures
Ingredients
- 1 kg (2 and half pounds) new potatoes (baby potatoes)
- half a tsp salt
- half a tsp mixed herbs
- 1 tsp garlic granules
- 2 tbsp extra virgin olive oil or olive oil or sunflower oil - any flavourless oil
Method
Preheat your oven to 220 C/430F/Gas Mark 7
Bring to the boil water in a medium sized saucepan and tip in your potatoes to parboil until tender. This takes generally 7-10 minutes but totally depends on the size of your potatoes. Test them with a fork after 5 minutes and remove from the heat when they start to become tender.
Drain from the water.
Place on your baking tray and pour over the 2 tbsp oil, tsp of garlic granules, half a tsp of salt and mixed herbs.
Roll and smoosh the potatoes around to get an even coating of all that gorgeousness.
- Roast for 10-15 minutes until soft and fluffy inside. I use a fork to test.
- Sprinkle with some extra salt if that's the way you like to roll, extra salty baby. Virtual hand going up...
Serving Suggestions
These go with just about anything you can imagine until hot to trot.
- Slow Cooker Beef Stroganoff
- Easy Vegetable Lasagne
- Pork & Mushroom Lasagne
- Slow Cooker Sausage Casserole
- Savoury Mince
- Slow Cooker Pulled Pork
- Quiche Lorraine
- Cheese & Onion Quiche
- Brisket Buns
- Easy Chilli
- Slow Cooker Chilli
- Cajun Burger
Leftovers
Store leftovers covered in the fridge for up to 3 days. Reheat in the microwave or oven at 180 C/350 F/Gas Mark 4
You can freeze them in a plastic container or freezer bag for up to 3 months. Defrost and reheat in the oven at 180C until piping hot.
Variations
Oven baked new potatoes are begging to be played around with. Like my baked potato wedges recipe you can throw in any spices and seasonings to suit your vibe or menu. Here are some ideas.
- tsp of smoked paprika
- fajita seasoning
- chilli flakes
- squeeze of lemon and lemon zest
- dried sage, oregano, thyme, rosemary
- fresh sage, oregano, thyme, rosemary
- curry paste or powder
Pro Tips
To cook these potatoes totally in the oven without parboiling just roast for approx 40 mins, it's a bit dependent on how big the potatoes are. Check with a fork to make sure they are tender.
Season carefully, the right amount of salt here lifts these to truly delicious heights!
Check with a fork to see if these potatoes are soft before you roast them. That way they cook quickly and crisply in the oven.
Change the flavours here to easily suit your dish.
Make sure all the potatoes are roughly the same size so as to cook at the same rate.
Make ahead to just before you put them in the oven to roast to get ahead and set aside until you are ready for them.
More easy sides
- Slow Cooker Dauphinoise Potatoes
- Dauphinoise Potatoes
- Slow Cooker Mash
- Braised Red Cabbage
- Cheesy Mash
- Slow Cooker Red Cabbage
- Easy Ratatouille
- Creamed Spinach
- Slow Cooker Mac & Cheese
- Cauliflower Cheese
- Crispy Roast Potatoes
- Roast carrots
- Slow Cooker Corn on The Cob
Easy Roasted New Potatoes
Ingredients
- 1 kg new potatoes
- 2 tbsp extra virgin olive oil
- 1 tsp garlic granules
- ½ tsp fine sea salt
- ½ tsp mixed herbs
Instructions
- Preheat your oven to 220 C/430F/Gas Mark 7
- Bring to the boil water in a medium sized saucepan and tip in your potatoes to parboil until tender. This takes generally 7-10 minutes but totally depends on the size of your potatoes. Test them with a fork after 5 minutes and remove from the heat when they start to become tender.
- Drain from the water.
- Place on your baking tray and pour over the 2 tbsp oil, tsp of garlic granules, half a tsp of salt and mixed herbs.
- Roll and smoosh the potatoes around to get an even coating of all that gorgeousness.
- Roast for 10-15 minutes until soft and fluffy inside. I use a fork to test.
- Sprinkle with some extra salt if that's the way you like to roll, extra salty baby. Virtual hand going up...
Notes
Nutrition
All nutritional information is approximate and intended only as a guide.
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