Whether you have truly new potatoes, with their thin, just-out-of-the-earth skins, or simply small potatoes, such specimens are usually steamed, served with butter and a sprinkle of parsley. They are also delicious roasted, however. Roasting time will vary based on the freshness (and thus moisture content) of potatoes. Fresh potatoes roast up faster (and tastier) than older, cured potatoes.
This recipe is endlessly flexible. Make as many (provided your pan and oven are large enough) as you like and feel free to add herbs, spices, or flavored salts as the mood strikes you.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Makes 6 to 8 servings
- 2 lbs. new potatoes
- Olive oil
- Freshly ground black pepper (optional)
- Preheat oven to 425°F. Scrub potatoes clean. Leave potatoes whole (they should be about bite-size already!).
- Put potatoes in a baking pan large enough to hold them in single layer (more or less). Drizzle potatoes with olive oil and, using your hands, toss to coat potatoes thoroughly and evenly. Sprinkle with salt and toss to combine.
- Bake potatoes until browned and tender, 20 to 30 minutes. Sprinkle with black pepper, if you like, and serve hot or warm.
Makes 6 to 8 servings Roasted New Potatoes.