Herb-Roasted New Potatoes

Name: Herb-Roasted New Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 10 servings
Cuisine: American-Cajun-Creole
Ingredients: 4 lb. (2 kg) red new potatoes, quartered; 1/4 cup (2 fl. oz./125 ml) olive oil; 1 Tbs. chopped fresh rosemary; 1 Tbs. chopped fresh thyme; Kosher salt and freshly ground pepper

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Roasted new potatoes are easy to prepare and make the perfect side dish. Our recipe combines potatoes, olive oil, rosemary, thyme and salt and pepper to make delicious herb roasted potatoes in just three easy steps.

New potatoes are immature ones, usually available in spring and early summer. They are low in starch and perfect for roasting and grilling. Not all small red and white potatoes are necessarily new ones. A true new potato is freshly harvested, has a thin skin and will not keep long.

Prep Time 10 minutes

Cook Time 60 minutes

Servings 10

Serves 10.

Ingredients

4 lb. (2 kg) red new potatoes, quartered
1/4 cup (2 fl. oz./125 ml) olive oil
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh thyme
Kosher salt and freshly ground pepper

Directions

Step 1. Preheat the Oven

Preheat an oven to 400°F (200°C).

Step 2. Combine the Ingredients

In a bowl, combine the red potatoes, olive oil, rosemary, thyme and salt and pepper and stir to coat the potatoes evenly.

Step 3. Roast the Potatoes

Transfer to a roasting pan and roast until the potatoes are tender, golden brown and crisp, about 1 hour. Serve immediately.

Serves 10.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by SAMom from Delicious and Easy! I have made these potatoes many times and they are wonderful! The key is to make sure they're crispy before you take them out. I highly recommend!

Date published: 2012-09-21

Rated 5 out of 5 by IvankaL from Perfect any time and very easy to make These potatoes came out just perfectly. I have served them with BBQ and honey ribs and they were an excellent addition to the entire meal. I highly recommend them to anyone. My entire family loved them.

Date published: 2012-02-19