Rosemary Roasted New Potatoes
Flavorful rosemary roasted new potatoes with garlic and herbs, perfect as a side dish for gatherings or family dinners, offering a crispy, tender, and aromatic bite.
Ingredients
Instructions
- In a skillet or Dutch oven (12-inch), bring 3 cups of water to a boil.
- Add the potatoes; return to boiling.
- Reduce heat; cook, covered, over medium heat for 8 minutes.
- Drain the potatoes; return them to the pan.
- Add olive oil, minced garlic, rosemary, thyme, salt, and pepper to the potatoes.
- Cook uncovered for 10 to 12 minutes or until tender and browned, stirring occasionally.
Tips & Substitutions
For extra flavor, try adding a squeeze of lemon juice or a sprinkle of grated Parmesan cheese before serving. If fresh herbs aren't available, dried herbs work just as well; use about a third of the amount. Ensure the potatoes are cut evenly for uniform cooking, and consider tossing them with a bit of Dijon Basil Vinaigrette for an added zing.
Serving Suggestions
These rosemary roasted new potatoes make a delightful side dish, especially alongside grilled meats or roasted vegetables. They pair beautifully with Lemon Or Vinegar Salad for a refreshing contrast. Consider serving them with Mediterranean recipes for a full-flavored meal or enjoy them as part of a brunch spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the potatoes on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes until heated through. This will help maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Rosemary Roasted New Potatoes contains roughly 91 calories, with 4g protein, 17g carbohydrates, and 2g fat. It is an excellent source of vitamin C (212% of the Daily Value), dietary fiber (37% of the Daily Value), and iron (36% of the Daily Value), and a good source of potassium and calcium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Yes, while new potatoes are preferred for their creaminess, you can substitute with other waxy potatoes like Yukon Gold or fingerlings. Just adjust the cooking time as needed since different potatoes may vary in texture and cooking time.
Is it necessary to boil the potatoes before roasting?
Boiling the potatoes briefly helps to achieve a fluffy interior while the exterior becomes crispy when roasted. If you're short on time, you can skip this step, but the texture may not be as ideal.
Can I make this dish vegan?
Absolutely! This recipe is already vegan-friendly, as it contains no animal products. Just ensure that any additional ingredients or dressings you use, like the Dijon Basil Vinaigrette, are also vegan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).