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 is still working for me as long as I can get access to 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. Maybe try scallions or ginger or how about dill?
This is a fantastic side dish recipe for roasted chicken, grilled pork or any hearty fish fillets. What you don't eat for dinner will be great served cold with lunch the next day.
Roasted New Potatoes with Rosemary and Sage Recipe
- 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
- 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.
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