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
Rimmed baking sheet
Roasted New Potatoes
- 3 pounds new potatoes
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Preheat your oven to 400°F.*
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.
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.
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.
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.
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.