These roasted new potatoes are fantastic with fresh-dug small new potatoes, but they can also be enjoyed with small white or red-skinned potatoes.
In my opinion, the most flavorful variety of new potato is the cobbler. Cobbler potatoes are round and about the size of a golf ball, and the skins can be rubbed off easily. The flavor is unforgettable. Consider yourself lucky if you live near a farm or in an area where they're grown! If you regularly plant potatoes in your garden, try to get some cobbler seed potatoes.
I roasted the potatoes with some olive oil, garlic, and some dried leaf thyme. Instead of the thyme, use rosemary or chives if you prefer, or simply toss them with fresh chopped parsley.
This is an easy recipe to prepare, and these potatoes are great with a roast, burgers, fried chicken, or just about any main dish meat, fish, or poultry.
- 2 poundspotatoes (small, white or red)
- 2 tablespoons olive oil
- 2 cloves garlic (finely minced)
- 1 teaspoon dried thyme (scant)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper, or to taste
- Heat oven to 450 F.
- Scrub the new potatoes and then cut them in half or quarter them, depending on their size.
- In a large bowl, toss the new potatoes with the oil, garlic, thyme, salt, and pepper.
- Transfer potatoes to a baking pan and arrange in a single layer. Roast the new potatoes for 40 to 45 minutes, or until the potatoes are tender and browned.
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