New Potatoes, Roasted with Garlic & Olive Oil

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 4
  • About This Recipe

    “The recipe speaks for itself. It’s wonderful.”

    Ingredients

  • 2 1/2 lbssmall new potatoes, unpeeled( about 18)
  • 4clovesgarlic, crushed
  • 2tablespoonsolive oil
  • 1tablespoonfinely chopped fresh sage or 1tablespoonrosemary
  • 1teaspoonpaprika
  • 1/4 teaspoonsalt
  • 1/4 teaspoonpepper
  • Directions

  • Scrub potatoes and dry.
  • Place in baking pan large enough to hold them in a single layer.
  • Toss potatoes with garlic, oil, sage, paprika, salt& pepper.
  • Cover with lid or foil.
  • Roast in 375 oven for 30- 40 minutes or until tender, stirring occasionally.
  • Reviews

  • “Please try next time using dried fenugreek leaves (U can sundry them yourself as well) in place of sage and rosemary and you will be IN for a very TASTY SURPRISE !!Do let me know how you liked the same as this dish is often prepared in winters in our home in India !”

  • “A really easy, tasty way to cook potatoes.I used large potatoes cut into 1/4s because that’s what was in my pantry. Otherwise just left the recipe as it was.”

  • “This was a really tasty way to prepare potatoes.I used rosemary, and I think that was a good choice.The amount of garlic was just perfect, though I think the paprika could be increased just a bit because it was not quite detected in most of the potatoes.But other than that, it was a very nice dish.Thank you for sharing your recipe, bert.”

  • “This recipe was easy to put together, but didn’t have enough taste for us.I used red potatoes that were a bit bigger than called for, so I quartered them.The dish smelled wonderful cooking, but the finished product didn’t have much flavor.I used fresh rosemary rather than sage.I also cooked for 50 minutes, which seemed like the perfect amount of time.”

  • “Thank for sharing this delicious recipe.Thanks also to the reviewers.I, too, increased the cooking time with excellent results.This will be a regular on our table!”

  • “I used this recipe for part of my Easter meal and they were delicious.I used the rosemary and baked them for the whole 40 minutes.Covering them with foil kept them moist while cooking.The paprika added an interesting flavor.”

  • “I took the other reviewer’s advice and left them in for the full 60 minutes and they came out very good!I think next time, I will use more coarse salt and cracked pepper.I am also thinking I may slit the potatoes first to let the flavours perforate through the middle.Thanks for posting!:)”

  • “This was a tasty and easy way to make up new potatos but I would agree that you need to add time to the baking.I left mine in the oven 55 minutes and some were still a bit crisp. Next time I’ll give them a good hour.I enjoy using my fresh herbs in cooking.”

  • “I did find that the potatoes required a slightly longer cooking time about 50-60 mins.They were very tasty and I particularly like them cold, as the flavour really comes out. Perhaps they would make a really special potato salad?”

  • “Great flavor! Had it with chicken. Loved it.”

  • “I used baking potatoes cut into rather large chunks, which was probably a bad idea. The end result was a slightly dry potato. The spice mixture was delicious, however, and deserving of a five-star rating. I will be making these again soon, with new potatoes.”

  • “I tried this recently when having company for dinner. There wasn’t one little potato left! It was also very easy to prepare and I served it in the same casserole dish that I had used to roast the potatoes.”

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