Rosemary Roasted New Potatoes
Little skin-on potatoes, olive oil, and fragrant herbs. Golden at the edges, tender in the middle, and made for passing around.
A LITTLE SOMETHING GOOD / GOLDEN & HERBYThe dish that finds its way onto the table beside almost anything. A roasting tray does most of the work; you just have to leave a little room between the potatoes.
Rosemary Roasted New Potatoes
Little skin-on potatoes, olive oil, and fragrant herbs. Golden at the edges, tender in the middle, and made for passing around.
Step by step
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Warm the oven
Heat to 200°C / 390°F conventional, or 180°C / 355°F fan. Rinse the potatoes and dry thoroughly.
Ready the tray
Put the oil in a roasting tin and warm in the oven for 10 minutes. Carefully stir in the herbs and a little salt.
Roast until golden
Add the potatoes and turn to coat. Roast in one layer for 40–50 minutes, turning or shaking the tray a couple of times.
Roast 40–50 minutes; check for a tender center.Finish and serve
When golden outside and tender through the center, taste, sprinkle with salt if needed, and serve.
Use small potatoes of similar size, and leave them room on the tray.
Before you
pull up a chair.
Should I peel the potatoes?
No. Leave the skins on and dry well after rinsing.
How do I know they are done?
The outside should be golden and the center easily pierced. Larger potatoes need longer.