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Roasted new potatoes with shallots and rosemary on a black baking sheet.

Roasted New Potatoes with Shallots and Rosemary

Roasted New Potatoes with shallots and Rosemary make the perfect side dish. The potatoes are crispy on the outside and fluffy on the inside, with sweet caramelized shallots and fresh rosemary infusing every bite. They pair perfectly with roast chicken, grilled fish, and almost every veggie main course. They're also a great addition to a hearty salad.
3.77 from 13 votes
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6
Calories: 224kcal
Author: Cheryl Whyte


  • Chopping Board & Sharp Knife to prepare the vegetables
  • Garlic Press to crush the garlic cloves
  • Large Saucepan to boil the potatoes
  • Colander to drain the potatoes
  • Rimmed Baking Sheet to roast the potatoes
  • Kitchen Spatula to toss the roasting potatoes


  • 35 ounces new potatoes scrubbed, rinsed, skin-on, and left whole
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sea salt flakes divided
  • 9 ounces shallots peeled and sliced in half
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon black pepper
  • 2 tablespoons fresh rosemary roughly chopped
  • 2 garlic cloves crushed


  • Preparation: Gather and prepare your ingredients. Heat oven to 400ºF/200ºC/Gas Mark 6
  • Parboil: Parboil the new potatoes in a saucepan of cold water, vinegar, and a teaspoon salt. Bring to a boil over a medium-high heat and cook for 10-15 minutes, depending on their size. Drain them in a colander and let them cool for about 5 minutes to let the steam evaporate before roasting.
  • Roast: Lay the parboiled potatoes on a baking sheet with the shallots. Drizzle with extra virgin olive oil and season with the additional salt and pepper. Toss potatoes and shallots in the oil and seasoning, and bake for 20-25 minutes. Halfway, add the rosemary and give everything a good toss. In the last 2 minutes of roasting, mix in the crushed garlic and it will melt into the potatoes and shallots.
  • Serve: Once cooked, the potatoes will be golden brown, crispy on the outside, and fluffy on the inside. Once you're happy with their crispiness, remove the potatoes from the oven and serve.


Cooking Tips: 
  • Using cold water will help the new potatoes parboil evenly.
  • Steam drying the potatoes will remove excess moisture so they crisp up nicely as they roast. 
  • If preferred, you can line the baking sheet with parchment paper (baking paper) for easy cleanup.
  • Ensure the potatoes and shallots have plenty of room on the baking sheet so they crisp up rather than steam. If they're too crowded on one sheet, use two.
  • Use a heavy-based baking sheet for extra crispy potatoes.
  • Use a rimmed tray or roasting tin so the oil and veggies don't leak out and make a mess of your oven. 


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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