Roasted new potatoes with garlic & herbs

This is a delicious way to cook new potatoes. It’s from Jack Bishop’s Complete Italian Vegetarian Cookbook.

Soaking the potatoes in cold water helps remove some of the starch so they don’t stick to the roasting tin. Adding the garlic and herbs halfway through ensures the garlic doesn’t burn. You can use thyme and/or oregano instead of rosemary and sage.

Thanks for the great recipe, Jack!

Roasted new potatoes with garlic & herbs

British American
450g new potatoes 1 pound
2-1/2 tablespoons olive oil 2-1/2 tablespoons
2 cloves garlic, minced 2 cloves
6 fresh sage leaves, minced 6
1 teaspoon minced fresh rosemary leaves 1 teaspoon
1/2 teaspoon salt, or to taste 1/2 teaspoon

1. Preheat oven to 210C (425F). Scrub potatoes and cut into 2.5 cm (1 inch) pieces. Place in a bowl and cover with cold water. Set aside for 10 minutes.

2. Drain potatoes but do not blot dry. Place them in a roasting tin large enough to hold them in a single layer. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Roast, turning once, for 30 minutes.

3. Crush garlic in a mortar and pestle with salt until reduced to a paste. Add sage and rosemary and ombine remaining 1-1/2 tablespoons oil, garlic, sage, rosemary and salt in a small bowl. Drizzle over the partially roasted potatoes. Toss gently to distribute the seasonings. Continue roasting, turning the potatoes occasionally, until golden brown, 15 to 20 minutes more. Serve immediately.

One Comment

  1. I LOVE roasted potatoes. Although it’s kind of hot here today so I have to wait for a day when using the oven isn’t torture. Adding fresh rosemary is a great idea too.

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