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Perfectly crispy on the outside and fluffy on the inside, these roasted new potatoes are tossed with garlic, herbs, and olive oil. This simple, versatile side dish is a guaranteed crowd-pleaser that pairs beautifully with almost any main course.
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash the new potatoes thoroughly under running water. Pat them completely dry with a clean kitchen towel – this is the most important step for achieving crispy skin. Cut any larger potatoes in half or quarters to ensure they are all roughly 1-inch in size for even cooking.
In a large mixing bowl, add the dried potatoes. Drizzle with olive oil and toss to coat evenly. Sprinkle over the garlic powder, onion powder, dried rosemary, dried thyme, paprika, kosher salt, and freshly ground black pepper. Toss again until every potato is well-seasoned.
Spread the seasoned potatoes onto the prepared baking sheet in a single, even layer. Do not overcrowd the pan; use two sheets if necessary. An even layer ensures the potatoes roast and turn crispy rather than steam.
Roast for 35-45 minutes, flipping the potatoes with a spatula halfway through the cooking time. The potatoes are done when they are golden brown, crispy on the outside, and tender enough to be easily pierced with a fork.
Remove from the oven. Garnish with freshly chopped parsley and serve immediately for the best texture.
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Perfectly crispy on the outside and fluffy on the inside, these roasted new potatoes are tossed with garlic, herbs, and olive oil. This simple, versatile side dish is a guaranteed crowd-pleaser that pairs beautifully with almost any main course.
This american recipe takes 50 minutes to prepare and yields 4 servings. At 272.75 calories per serving with 4.88g of protein, it's a beginner-friendly recipe perfect for side or snack.
Add 1/2 teaspoon of red pepper flakes or 1/4 teaspoon of cayenne pepper along with the other spices for a spicy kick.
In the last 5 minutes of roasting, sprinkle 1/4 cup of grated Parmesan cheese over the potatoes and return to the oven until the cheese is melted and golden.
After roasting, toss the hot potatoes with the zest of one lemon and an extra tablespoon of fresh parsley and dill for a bright, fresh flavor.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and muscle contractions.
Leaving the skin on new potatoes provides dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Potatoes contain a significant amount of Vitamin C, a powerful antioxidant that supports the immune system and skin health.
The complex carbohydrates in potatoes provide a steady source of energy, making them a satisfying and fueling side dish.
Yes, in moderation. Potatoes are a good source of potassium, vitamin C, and fiber (especially with the skin on). Roasting with a moderate amount of olive oil is a much healthier preparation method than deep-frying.
One serving of these roasted new potatoes contains approximately 280-300 calories, depending on the exact size of the potatoes and amount of oil absorbed.
Absolutely! Yukon Gold, red potatoes, or fingerling potatoes are excellent substitutes. You may need to adjust the cooking time slightly based on the size and density of the potatoes you choose.
The keys to crispy potatoes are: make sure they are completely dry after washing, use high heat (400°F/200°C), don't overcrowd the pan, and flip them halfway through cooking. Preheating the pan also helps.
Yes, they work wonderfully in an air fryer. Toss the potatoes as directed and cook at 380°F (190°C) for about 20-25 minutes, shaking the basket halfway through, until golden and crispy.
Soggy potatoes are usually caused by two things: not drying the potatoes enough before seasoning, or overcrowding the baking sheet. Overcrowding causes the potatoes to steam instead of roast.