• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
  • Subscribe

Kitchen Konfidence logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home / Recipes / Course / Side Dish

    0 Nov 9, 2010 KK101  |   Jump to Recipe

    KK101: Roasted New Potatoes

    Roasted Potatoes

    This post may contain affiliate links.

    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 SheetSpatula

    New PotatoesExtra-Virgin Olive Oil, Salt and Pepper

    Roasted Potatoes

    Roasted New Potatoes

    by Brandon
    No ratings yet
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

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

    Instructions
     

    • 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.

    Notes

    * 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.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    0
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More recipes you may enjoy

    • KK101: Cool Whhip
    • KK101: Brown Rice
    • November 2010: Popular Posts
    • KK101: Crostini
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: KK101 Tags: black pepper, kosher salt, olive oil, potato

    Reader Interactions

    Comments

    1. briarrose says

      November 10, 2010 at 2:06 pm

      Beautiful. I love a tasty roasted potato.

      Reply
    2. Karen Clippinger says

      November 11, 2010 at 7:19 pm

      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.

      Reply
    3. eatgreek.net says

      November 16, 2010 at 2:59 pm

      so colorful and tasty!!! 😀

      Reply
    4. Brandon Matzek says

      November 16, 2010 at 3:04 pm

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

      Reply
    5. Winelady Cooks says

      November 16, 2010 at 7:53 pm

      This is a terrific recipe. I like to keep these small potatoes in the fridge specifically for roasting this way. LUV it.

      Thanks for sharing,
      Joanne

      Reply
    6. Liz says

      November 17, 2010 at 12:28 am

      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.

      Reply
    7. Petes says

      November 17, 2010 at 12:42 am

      These look beautiful!

      Reply
    8. Tiffany says

      November 17, 2010 at 5:24 pm

      I think roasted potatoes are my most favorite side dish, I always throw a sprig of rosemary on the baking sheet before I put them in the oven!

      Reply
    9. Kooky Girl says

      November 17, 2010 at 8:32 pm

      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 !.

      Reply
    10. Pat says

      November 18, 2010 at 11:40 am

      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.

      Reply
    11. Brandon Matzek says

      November 28, 2010 at 3:20 pm

      @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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
    • Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
    • Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021
    Subscribe Here

    Footer

    ↑ back to top

    Get Social!

    • Facebook
    • Instagram
    • Pinterest

    Quick Links

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2022 Kitchen Konfidence

    Scroll Up