Oven Roasted New Potatoes with Garlic, Rosemary and Shallots make for the most delicious side dish to accompany well, quite literally anything!
ROSEMARY ROASTED NEW POTATOES
This recipe is inspired by my trip to Sicily last year where every single potato dish I was served had a generous helping of fresh herbs, in particular rosemary. And now, I cannot get enough of a rosemary roasted spud.
So much so that I planted a small rosemary plant in my garden. And, as the leaves are evergreen, I can now benefit from an all-year-round supply. Heavenly. I would highly recommend it!
ADD SHALLOTS AND GARLIC TO ROASTED NEW POTATOES FOR THAT EXTRA VA VA VOOM!
Now, there’s nothing wrong with a plain old roasted new potato seasoned with a generous pinch of salt and pepper. But, adding shallots and garlic takes the dish to next-level deliciousness.
For ultimate flavour add the shallots to the baking tray at the very beginning with the potatoes, so they go soft, sweet and jammy. Then, add crushed garlic at the very last minute, so it doesn’t burn. It will instantly melt into the hot crispy potatoes and release the most intense “eat me now” aroma.
I’m telling you, no one’s gonna wanna kiss you after eating these, but they will love you forever.
HOW DO YOU MAKE ROASTED NEW POTATOES WITH GARLIC, ROSEMARY AND SHALLOTS?
Check out the below step-by-step instructions, or scroll down to find the printable recipe card.
STEP-BY-STEP RECIPE INSTRUCTIONS
Step 1: Wash and prepare the ingredients and get your equipment ready. Preheat your oven to 200°C/400°F/gas mark 6.
Step 2: Put the new potatoes in a saucepan and cover with cold water.
Tip: Bringing cold water up to a boil will help the new potatoes to cook more evenly.
Step 3: Add vinegar and 1 teaspoon of the sea salt to the saucepan. Bring to the boil and then let simmer for about 15-20 minutes (depending on the size of the new potatoes).
Step 4: Drain the new potatoes in a colander and leave for about 5 minutes until slightly cooled and no longer steaming.
Tip: This will remove excess moisture and will help the new potatoes to crisp up nicely.
Step 5: Lay the new potatoes out on a baking tray with the shallots, coat with olive oil and season with the remaining salt and the pepper. Bake for 20-30 minutes (depending on the level of crispiness you want). At the halfway point, add the rosemary and give everything a good toss.
Step 6: In the last 2 minutes of roasting, add the garlic. It will melt into potatoes. After 2 minutes, remove from the oven, serve and enjoy!
DO I REALLY NEED TO PARBOIL THE NEW POTATOES BEFORE ROASTING THEM?
Honestly, I do both – depending on my mood and the time I have available. Typically, parboiling reduces the time needed for baking and ensures the potatoes are fluffy on the inside, as long as you drain the potatoes well, and crispy on the outside.
In this recipe, the new potatoes are parboiled. I’m looking to infuse that skin with the apple cider vinegar to give that extra layer of flavour. If you’re one of those people who loves to douse your chips in salt and vinegar, you’ll totally get what I’m doing here. But, if you’re not, I urge you to give it a go anyway, you won’t be disappointed!
Roasted New Potatoes with Garlic, Rosemary and Shallots
- Weighing Scales, Measuring Spoons
- Saucepan & Colander
- Baking Tray & Spatula
- 1 kg (1 kg) New Potatoes Washed
- 1 tbsp (1 tbsp) Apple Cider Vinegar
- 2 tsp (2 tsp) Sea Salt Divided
- 250 g (250 g) Shallots Peeled & sliced in half
- 3 tbsp (3 tbsp) Extra Virgin Olive Oil
- ½ tsp (½ tsp) Black Pepper
- 2 tbsp (2 tbsp ) Fresh Rosemary Roughly chopped
- 2 Cloves (2 Cloves) Garlic Crushed
- Prepare the ingredients and get your equipment ready. Preheat oven to 200°C/400°F/gas mark 6.
- Put the new potatoes in a saucepan and cover with cold water. Add vinegar and 1 teaspoon of sea salt to the saucepan. Bring to the boil and then cook for about 15-20 minutes (depending on the size of the new potatoes). Drain the new potatoes in a colander and leave for about 5 minutes until slightly cooled and no longer steaming.
- Lay the new potatoes out on a baking tray with the shallots, coat with olive oil and season with the remaining salt and pepper. Bake for 20-30 minutes. At the halfway point, add the rosemary and give everything a good toss. In the last 2 minutes of roasting, add the garlic. After 2 minutes, remove from the oven, serve and enjoy!
If you do get the chance to give this ROASTED NEW POTATOES WITH GARLIC, ROSEMARY AND SHALLOTS recipe a try, I’d love for you to drop me a note in the comment section and provide star rating.
Thank you so much for reading.
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