Golden new potatoes: The perfect side for any meal
Golden, fragrant with herbs and garlic, with a delicate skin and creamy interior, whole roasted new potatoes are a classic that never loses its charm. This recipe is quick, straightforward, and requires only a few ingredients, yet the result will delight everyone.
There is nothing more comforting and versatile than whole roasted new potatoes. Their delicate skin, creamy interior, and the aroma of fresh herbs and garlic make them irresistible. This dish complements everything – from grilled meats and fish to salads or yoghurt sauces. Most importantly, it does not require many ingredients or complex techniques. All you need is a good oven and a few minutes of preparation.
Why is it worth eating new potatoes?
New potatoes are not only reminiscent of childhood and summer but also a source of valuable nutrients. They are rich in potassium, which supports the proper functioning of the heart and nervous system, and they also contain vitamin C, B vitamins, and dietary fibre. Contrary to popular belief, potatoes are not fattening – it's the additions, such as fats and sauces, that increase the calorie content of the dish. Roasting them whole with a bit of olive oil and herbs is one of the healthiest and tastiest ways to serve them.
Recipe for roasted new potatoes
Whole roasted new potatoes are a classic in their best form – simple, healthy, and exceptionally delicious. They work perfectly as a daily side dish for dinner or as part of a lavish meal with loved ones.
Ingredients:
- Approximately 1 kilogram of new potatoes (preferably small, with thin skin),
- 3–4 tablespoons of olive oil or another preferred oil,
- 4 cloves of garlic (chopped or pressed),
- 1 teaspoon of salt,
- 1/2 teaspoon of freshly ground pepper,
- 1 teaspoon of dried rosemary, thyme, or Herbes de Provence,
- (optional) fresh dill, parsley, or chives for sprinkling after roasting.
Instructions:
- Preheat the oven to 200°C (conventional) or 180°C (fan).
- Wash the potatoes thoroughly under running water. If needed, use a vegetable brush. Do not peel them – the thin skin adds unique flavour and texture after roasting.
- In a large bowl, mix the potatoes with olive oil, garlic, salt, pepper, and herbs, ensuring each is evenly coated with the seasonings.
- Transfer the potatoes onto a baking sheet lined with parchment paper. Arrange them in a single layer, preferably so they do not touch.
- Bake for 40–50 minutes until the potatoes are golden, soft inside, and crispy on the outside. It's worth gently tossing them halfway through to ensure even roasting.
- After baking, you can sprinkle them with fresh dill, parsley, or chives. They taste great with a simple yoghurt or garlic dip.
If you want to enhance the flavour of the potatoes further, you can add a tablespoon of butter and a few sprigs of fresh rosemary before roasting. The melted butter will give them a slightly nutty aroma, and the herbs will add depth of flavour.
