Roasted new potatoes with rosemary and garlic – Fluffy on the inside, crispy on the outside, really delicious and very simple to prepare.
Oh summer! where are you??? I know I live in North Wales so I should probably expect a bit of drizzle most days, bit it’s June and I want sunshine!
So in an effort to encourage the sunshine to appear I’m cooking summer foods. Unfortunately it’s actually chilly (I may have put the heating on for a bit again today!) and so I need to balance my desire for summer food with something warming. These roasted new potatoes make a great compromise, they’re new potatoes and therefore summery, but they’re roasted which equals warming in my opinion. However, if my sun dancing does the trick they’re also great served on the side of a more summery dinner such as chicken and salad and if you’ve any left over, they also make a delicious potato salad mixed with a little homemade mayonnaise or sour cream.
This recipe would come under the heading “chuck it all together and shove it in the oven”. It’s really, really simple to prepare. It takes about 30 minutes to cook, but it only needs a couple of minutes of your time so if you’re a busy sort of person then this is the perfect recipe for you.
If you’ve got some leftovers and the weather’s still feeling a bit chilly then these also reheat well. Simply heat your oven to 220ºC/200ºC fan and then pop the potatoes in for 5 minutes until they’re heated through. Don’t be tempted to microwave them as they’ll lose their crispiness and in my opinion they just don’t taste as good afterwards.
Roasted New Potatoes with Rosemary & Garlic
Ingredients
- 750 g baby new potatoes - you can use larger new potatoes - but you will need to chop them smaller or increase the cooking time
- 1 tbsp olive oil
- A couple of sprigs of rosemary
- A few cloves of garlic
- Salt
Instructions
- Preheat the oven to 220ºC/200ºC fan.
- If you have any larger potatoes, chop them so that they are all roughly equal in size.
- Place the potatoes in a large baking tray and toss the potatoes in the olive oil (1 tbsp).
- Season with salt.
- Smash the garlic (a few cloves) - No need to peel the garlic, it just needs to be smashed a little to release the flavour. I simply give them a couple of bashes with a rolling pin.
- Scatter the garlic and rosemary over the potatoes.
- Place in the oven and cook for 30 minutes until the potatoes are soft and tender - It's a good idea to turn the potatoes halfway through the cooking time to help them cook evenly.
- Once cooked, remove from the oven and serve.
Nutritional Information
Free-From/Suitable For…
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
- Suitable for Vegetarians and Vegans
- Gluten-Free
- Dairy-Free
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Sulphur Dioxide & Sulphite-Free
- Fish-Free
- Crustacean-Free
- Mollusc-Free
- Celery & Celeriac-Free
- Mustard-Free
- Lupin-Free
I’m sharing this recipe with #TastyTuesdays on Honest Mum.
These are very simple to make and have a really nice crispy outside. They taste lush with lots of salt on them.
Hi Charlotte, I wanted to let you know I made these tonight and they were great, so easy to make and very tasty. Thanks for the recipe. Jane.
Will give these a go soon I think, sound delicious. I usually only do roast potatoes the traditional way cooking alongside the meat so they get all the taste. Always looking for new ideas though x
Thanks Lynne. I tend to only make “proper” last potatoes when I’m making a full roast. These are perfect with a lighter meal, and as they’re so small they’re much quicker to make too.
Hey Charlotte, first up: congrats on the new name and blog! Have you noticed any changes with regards to visitors? I think the .com idea is great anyway. Second: I absolutely love potatoes and rosemary. Better than any meat 😉
But I’d never seen the smacking the garlic trick before, that’s great! I’ll certainly be trying that next time. You’re a fountain of cooking knowledge 🙂 I’m still delighted with the egg trick too!
So far it’s been very similar to April except for Google where it’s up (there was as increase in May after the mobile update which has continued) and the photosharing sites which are down (as I didn’t publish anything new last month). It’ll be interesting to see how things change over the next few weeks.
I’m glad the egg trick is still working well. I also sometimes use the end of my knife to smash the garlic but I thought I should recommend the rolling pin as there much less chance of a nasty accident!
Ha yeah maybe that’s for the best! But I still have no rolling pin…I forget every time I go out to pick one up. I’m rolling tortillas with a glass still!
Yep that’ll be interesting to see what differences the .com makes, are you still planning to release monthly/quarterly reports?
And how is the lovely North Wales? I lived down in the beautiful Swansea for four glorious years 🙂
Definitely don’t try smashing them with the glass, that’s probably more dangerous than the knife!
I’m still writing the reports (the draft is done for this month I just need to get around to making the finishing touches). It won’t have income in it anymore though as I’ve realised that it’s just not all that important to me and I was doing things on my blog that I didn’t really like simply to make the numbers go up. This month’s report should be quite interesting as it shows what happens when I publish no new recipes and make no effort with promotion.
North Wales is sunny for a change, I’m making the most of it as the rain’s due back at the weekend.
I din’t have a rolling pin but I crushed mine with the back of a wooden spoon. Seemed to work ok!
This is just so gorgeous and delicious! 🙂 #TastyTuesdays
Thanks, they do taste good!!
These look amazing. I love new potatoes at this time of year.
Looking lovely.
Thanks Angela. For some reason it feels a bit wrong eating new potatoes in winter even though you can easily buy them all year round.
Completely agree!
There is nothing taster as a side dish than roasted potatoes and rosemary!
.:Marta:.
Thanks Marta. They go with so many things don’t they!