KK101: Roasted New Potatoes

Roasted Potatoes Throughout the work week, I rarely have time to prepare elaborate dinners.  Instead, I turn to recipes that require minimal effort and supervision, yet yield spectacular results. Roasted New Potatoes are one of my main go to side dishes during the week.  Preparation of these delicious little nuggets can be completed in a matter of minutes.  New potatoes are tossed in extra-virgin olive oil, salt and pepper, and then roasted to perfection; moist and tender insides surrounded by a crispy, well-seasoned skin.  Continue reading for the recipe.

Roasted New Potatoes

Equipment needed:

Rimmed baking sheet
Spatula

Rimmed Baking Sheet Spatula Ingredients needed:

3 pounds new potatoes
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper

New Potatoes Extra-Virgin Olive Oil, Salt and Pepper Process:

  1. Preheat your oven to 400°F.*
  2. Wash each new potato under running water using your hands to wipe away any grit.  Pat dry with a paper or kitchen towel.  Make sure potatoes are completely dry before continuing.
  3. Place dry new potatoes in a large bowl.  Drizzle the potatoes with extra-virgin olive oil.  Sprinkle the potatoes with kosher salt (about 1 teaspoon) and a several turns of freshly ground black pepper.  Toss the potatoes with your hands making sure each potato is covered in extra-virgin olive oil and seasonings.
  4. Transfer the potatoes to a rimmed baking sheet.  You can line the baking sheet with aluminum foil for easier cleanup.  If you find there is excess olive oil pooling in the bottom of the bowl, do not add this to the baking sheet.  You want each potato to be coated; however, you don’t want them swimming in a pool of oil.
  5. Evaluate the seasoning situation.  If you see a lot of salt and pepper sitting in the bowl after you transfer, reseason the potatoes with a little more kosher salt and freshly ground black pepper.
  6. Place the baking sheet in the oven and cook until the potatoes are tender on the inside, but crispy on the outside (40 – 45 minutes).  Using a spatula, flip the potatoes every 10 – 15 minutes to ensure even roasting.  You can test the doneness of the potatoes by piercing one with a fork.  If the fork goes in and out without any resistance, the potatoes are done.

*  You can roast the potatoes at higher and lower temperatures (not under 350°F though); however you will need to adjust your cooking time.  If you roast the potatoes at a lower temperature, you will need to leave them in longer.  If you roast the potatoes at a higher temperature, you will need to take them out sooner.  Simply use the doneness test outlined above to make sure your potatoes are fully cooked through.

Comments

  1. Karen Clippinger says

    These are fab. Try in the last 15 min of cooking add carmalized onion and crispy bacon on top. smash the potatoes just a little and all those flavors just melt into them. My take on a new lyonase potatoe.

  2. Brandon Matzek says

    @Karen Thanks for the tip. I made your version last night with a little Dijon mustard on the side. So delicious!

  3. says

    Isn’t it funny how when you make something really simple, it can be sp spectacular??? Like right now I am eating roasted broccoli with just a little olive oil, salt and pepper. It’s amazing! Plus. I think roasting anything makes it taste better! I like this series.

  4. says

    Lovely photos as usual. i often make these. Sometimes if I have left over boiled new potatoes, I will season them, put a little bit of olive oil on them and then roast them. As they are already cooked they don’t take long and taste lovely, and it’s also a good way to use up leftovers !.

  5. Pat says

    I am a huge fan of roasted vegetables, from potatoes to asparagus to parsnips, carrots or butternut squash. I throw them in a freezer bag and shake it — works better than a bowl and provides fast clean up. 450 degrees for 20 minutes will also do the trick. Add a little brown sugar to the parsnips or the squash and they’re perfect. Your photos are very nice.

  6. Brandon Matzek says

    @Liz Agreed. I almost always roast my vegetables.

    @Tiffany Rosemary is a great addition. I’ve also been known to throw whole, smashed, unpeeled garlic cloves in the mix.

    @Pat Thanks! I LOVE parsnips. Pure perfection when dusted with parmesan cheese straight out of the oven.

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