Name: Roasted new potatoes recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves: 4
Ingredients: 500g (1lb) baby new potatoes, washed; 3 cloves garlic, unpeeled; 2 tbsp olive oil; 2 level tsps sea salt

Nutrition Per Portion

RDA

Calories

137 Kcal

Fat

6 g

Saturated Fat

1 g

By Rosie Hopegood

published 29 October 2021

Delicious as part of a classic roast dinner, these roasted new potatoes also make a great side dish for lighter dishes such as poached salmon or stuffed chicken breasts.

These flavoursome roasted new potatoes are a great alternative to traditional roast potatoes (opens in new tab). There’s no peeling and no parboiling, and they roast in just 35 minutes. Plus a portion of these potatoes works out at only 137 calories per serving. Make sure you don’t waste any leftover potatoes. Save them for the following morning, crush and fry in a bit of butter on a pan, add some whisked eggs and you’ve got yourself a mouth-watering Spanish omelette-style breakfast.

Ingredients

500g (1lb) baby new potatoes, washed
3 cloves garlic, unpeeled
2 tbsp olive oil
2 level tsps sea salt

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Method

Set the oven to Gas Mark 6 or 200°C.
Put the potatoes into a roasting tin. Add the garlic cloves. Drizzle with olive oil and sprinkle with salt. Wearing oven gloves, put the roasting tin in the oven and roast for 20 mins. Again, wearing oven gloves, remove the tin from the oven. Turn the potatoes, to help them brown evenly, and cook for another 15 mins, until they’re golden and crispy.

Top tips for making roasted new potatoes...

Give the potatoes an extra kick by sprinkling with a pinch of chilli powder and paprika before cooking.

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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.