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Roasted new potatoes with garlic, rosemary and shallots in a large bowl

Roasted New Potatoes with Garlic, Rosemary and Shallots

Oven Roasted New Potatoes with Garlic, Rosemary and Shallots make for the most delicious side dish to accompany well, quite literally anything!
3.67 from 12 votes
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 6
Calories: 224kcal
Author: Cheryl Whyte


  • Weighing Scales, Measuring Spoons
  • Saucepan & Colander
  • Baking Tray & Spatula


  • 1 kg New Potatoes Washed
  • 1 tablespoon Apple Cider Vinegar
  • 2 teaspoon Sea Salt Divided
  • 250 g Shallots Peeled & sliced in half
  • 3 tablespoon Extra Virgin Olive Oil
  • ½ teaspoon Black Pepper
  • 2 tbsp Fresh Rosemary Roughly chopped
  • 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!


Calories: 224kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 791mg | Fiber: 5g | Sugar: 5g
Course | Side Dish
Cuisine | English
Keyword | Healthy Side Dishes, New Potatoes, Roast Potatoes
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