Roasted New Potatoes with Garlic and Rosemary
User Reviews
5
Roasted New Potatoes with Garlic and Rosemary
Description
This recipe for Roasted New Potatoes with Garlic and Rosemary starts with parboiling halved or quartered new potatoes to soften their interiors. After draining and steaming dry, the potatoes are transferred to hot olive oil heated in the oven, ensuring crisping begins immediately when they hit the tray.
They roast at a high temperature first for 10 minutes to develop a golden crust. Then a mixture of grated or crushed garlic and finely chopped rosemary is added and the potatoes are tossed to coat evenly. The potatoes roast again until fully cooked and infused with herb and garlic aroma.
This dish pairs well with roasted meats, poultry, or as part of a vegetarian meal. Their texture offers a combination of crispiness and tenderness, enhanced by fragrant garlic and fresh rosemary. The recipe notes include instructions for reheating in the oven to refresh crispness.
The potatoes can be frozen for future use, making preparation convenient for batch cooking. The recipe cautions that nutritional details are approximate.
Ingredients
- 3 tablespoons olive oil or rapeseed oil
- 1 kg potato cut in half or quarters depending on size, new
- salt to taste
- black pepper to taste
- 3 rosemary chopped finely, sprigs, leaves only
- 3 cloves garlic grated or crushed
Instructions
- 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.
- Place the chopped potatoes into a large saucepan. Pour over boiling water and par boil on a high heat for 5 minutes.
- 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.
- 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.
- Meanwhile mix the garlic and rosemary together in a small bowl.
- 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.
- 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, spread roasted potatoes on a baking tray and bake at 200C (180C fan) for 15-20 minutes until hot throughout.
- These potatoes freeze well, allowing advance preparation with storage convenience.
- Nutrition values provided are approximate and intended as general guidance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 10mg | 0% |
| Potassium | 701mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 33mg | 37% |
| Calcium | 20mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
