Take an ordinary roast to a whole new mouth-watering level with these roast new potatoes with garlic. Lightly crushed and roasted until golden and crisp.
Take an ordinary roast to a whole new mouth-watering level with these roast new potatoes with garlic. Lightly crushed and roasted until golden and crisp.
These roast new potatoes with garlic are liberally seasoned with garlic, basil, parsley, and mint. These potatoes cry out for second helpings. While there’s a lot to love almost classicroasties, these tatties will elevate everything from roast chicken to baked fish. There’s no fiddly peeling and a shorter cooking time than regular roasties too. Just about any fresh herbs will work well in this dish – just remember that if you’re using hard herbs like rosemary or thyme it’s best to add them to the potatoes before popping in the oven. For a simpler version, try our roasted new potatoes (opens in new tab).
Ingredients
1kg baby new potatoes
3tbsp olive oil
4 garlic cloves, bruised
1tbsp each chopped parsley, mint and basil
WEIGHT CONVERTER
grams
to
cups
Method
Put the potatoes into a pan of salted water, bring to the boil and cook for 5 mins. Drain well, then tip onto a board and gently crush each potato with a fork or masher.
Meanwhile, put the oil and garlic cloves into a large roasting dish and heat through in the oven at 200C fan, gas 7, for 5-10 mins. Remove cloves from the oven and carefully tip in the potatoes. Give the dish a shake to coat the potatoes and return to the oven for 15-20 mins, until they are golden and crisp.
Sprinkle all the herbs over the potatoes in the roasting dish, toss well and tip into a large serving bowl.
Top tips for making these roast new potatoes with garlic
This recipe is a great way to use up any leftover boiled potatoes – they don't have to be new.
Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.
Easy cottage pie
