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    Home » Recipes » Uncategorized

    Roasted New Potatoes

    Published: Jan 12, 2010 · Modified: Jan 21, 2015 by Mike Vrobel · This post may contain affiliate links · 4 Comments

    This week I'm sharing recipes inspired by my trip to the winter farmer's market in the Cuyahoga Valley National Park.

    When I'm cooking a roast, and I want an easy side dish, roasted new potatoes are what I make. This recipe can be explained in one sentence: Put the potatoes in a baking dish, toss with oil, salt and pepper, then cook for one hour.
    *This is another of my "so simple it is barely a recipe" recipes. I'm a fan of side dishes that take little effort or attention.

    Don't be fooled by how easy this recipe is. The results taste fabulous. You get bite-sized potatoes that are salty and a little crisp on the outside, and deliciously creamy on the inside.

    Recipe: Roasted New Potatoes

    Equipment:

    • 13 x 9 baking dish (I like a simple pyrex baking dish)

    Ingredients:

    • 1 ½ pounds new potatoes (or fingerling potatoes), no more than 2" in diameter.
    • 1 tablespoon olive oil
    • 1 tablespoon kosher salt
    • 1 teaspoon fresh ground black pepper

    Directions:
    1. Prepare the Potatoes: Preheat the oven to 400*F. Clean the potatoes, dry them, then put them in the baking dish. Drizzle the olive oil over the potatoes, then sprinkle on the salt and pepper. Toss until the potatoes are well coated with oil, salt and pepper.

    2. Cook the potatoes: Put the baking dish in the oven. Cook for 40 minutes to 1 hour. You want the potatoes to be slightly crisp on the outside, and a paring knife or fork should or until the potatoes are slightly crisp on the outside, and a knife can be inserted into the biggest potato with no resistance.

    Notes:
    *The longer you can cook the potatoes, the better. It's hard to overcook them. I try to let them go for a full hour before I take them out of the oven; I only test them for doneness if some of the potates are particularly large.

    *The oven temperature can vary on this recipe as well - I've done it as high as 500*F, and as low as 325*F. If you are cooking it with a roast, use whatever the appropriate temperature for the roast is; the potatoes will turn out OK. You get the best results at 400*F, plus or minus 50 degrees; above or below that I would adjust the cooking time and check to make sure the potatoes cook properly.

    *Don't skimp on the salt - you won't be seasoning the inside of the potatoes, so the coating of salt on the outside is all that you have to flavor them.

    *Don't crowd the pan. You want a little space between the potatoes to help them cook evenly. 1 ½ pounds of new potatoes fits perfectly in my 13 x 9 inch baking dish. If you are cooking for a crowd, and want to cook more potatoes, go with a rimmed sheet pan (I love my restaurant supply store half-sheet pans), which can hold 3 pounds of potatoes.

    *Potatoes from your winter farmer's market are the best option for this recipe. But, this recipe works fine with a bag of new potatoes from the grocery store. I have a slight preference for redskin potatoes, with fingerling potatoes (like in the pictures) as my second choice.
    *The fingerlings looked great at the market, so I couldn't pass them up.

    What do you think? Questions? Other ideas? Leave them in the comments section below.

    Related Posts:
    Winter Farmer's Market in the Cuyahoga Valley National Park
    Swiss Chard Saute
    Grated Carrot Salad

    Inspired by:
    Amanda Hesser - Cooking for Mr. Latte

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    Comments

    1. MikeV @ DadCooksDinner says

      January 12, 2010 at 5:12 pm

      @AYOTG: Thank you!

      @Pam: Absolutely! Simple and delicious are not mutually exclusive. I try to list the simple version of a recipe on the blog, but I know I get a little carried away sometimes... 🙂

      @DineInDiva: Mmmm. Butter sounds like a great addition. Truffle butter sounds downright decadent. Thank you for the suggestion!

      Reply
    2. DineInDiva says

      January 12, 2010 at 2:40 pm

      If you want to wow those up a notch for company, invest in a tiny container of West Point Market's Truffle Butter. It's probably $50 a pound, but it will only set you back around $5 for the size containers they pack it in. (In the dairy case before you hit the prepped foods counter)

      Toss with butter after roasting, prepare for applause.

      Reply
    3. Pam Anderson says

      January 12, 2010 at 1:29 pm

      Love the simplicity of these potatoes, Mike. You gotta keep reminding people that eating well doesn't have to be hard.

      Reply
    4. A Year on the Grill says

      January 12, 2010 at 12:41 pm

      so simple, so good

      Reply

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