How to Prepare Scrumptious New Potatoes with Rosemary, Sage & Garlic
There’s still plenty of great fresh rosemary and sage in my garden and plenty of new potatoes at the Farmer’s Market, so this simple potato recipe will work for me as long as I can access fresh herbs and new potatoes. For most of us, that’s year-round.
The photo above shows the garlic roasted whole and served with the potatoes. I prefer to mince the garlic and combine it with the rosemary, sage, and oil to toss with the potatoes, but either method works.
And don’t shy away from experimenting with other herbs and ingredients. Try scallions, ginger, or dill. This is a fantastic side dish recipe for roasted chicken, grilled pork, or hearty fish fillets. What you don’t eat for dinner will be served cold with lunch the next day.
New Potatoes
New potatoes, also known as early potatoes, are harvested before they reach full maturity, typically in the spring and early summer. These young tubers are characterized by their thin, delicate skins, which are often left on when cooking due to their tenderness and added extra flavor. Unlike their fully matured counterparts, new potatoes are smaller, have a higher moisture content, and have a waxier texture, making them ideal for boiling, steaming, and salads.
One of the main culinary advantages of new potatoes is their subtle, fresh taste and creamy texture, which pair well with various ingredients without overpowering them. They are often simply prepared with butter and herbs to highlight their natural flavor. New potatoes also contain a lower starch content than mature potatoes, which helps them maintain their shape after cooking, making them perfect for dishes like potato salads or as a side dish for grilled meats.
Nutritionally, new potatoes are a good source of vitamins C and B6, potassium, and fiber. Their high water content and lower caloric value make them a healthy option. Whether enjoyed roasted, boiled, or in a fresh salad, new potatoes are a versatile and nutritious addition to seasonal menus.
Tips for Perfect Roasted New Potatoes
- Ensure the potatoes are evenly coated with oil and seasonings to promote uniform roasting.
- Roasting at a high temperature ensures a crispy exterior.
- Space the potatoes out on the baking sheet to allow air to circulate and crisp them up.
- Add fresh herbs after roasting for flavor and freshness.
Roasted New Potatoes with Rosemary and Sage Recipe
Ingredients
- 1½ pounds new potatoes scrubbed
- ¼ cup olive oil canola oil works fine too
- 6 cloves garlic peeled and crushed with a garlic press or the side of a knife but be careful
- 1 tablespoon fresh rosemary finely minced
- 1 tablespoon fresh sage finely minced
- salt & pepper to taste
Instructions
- Preheat the oven to 350º F. While the oven is heating, prep the ingredients.
- Combine the olive oil, garlic rosemary and sage in a mixing bowl. Add the potatoes and toss until the potatoes are well coated with the herb/oil mixture.
- Season with salt and pepper and toss again.
- Transfer the potatoes to a shallow ovenproof container large enough so there's only a single layer. You can also use a shallow baking pan or even a sheet pan.
- Roast the potatoes for about for about 45 minutes until they are just tender. A good way to check is to stick the tip of a knife into a potato. If there is little or no resistance, the potatoes are done. If there is, let them cook for a few minutes more.
- When done, remove and serve immediately.
