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Baked New Potatoes Recipe

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Ingredients
  

  • - 1.5 to 2 pounds baby potatoes Yukon Gold, red potatoes, or baby potatoes
  • - 3 tablespoons extra-virgin olive oil
  • - 1 teaspoon salt
  • - 1/2 teaspoon black pepper
  • - 1/4 teaspoon red pepper flakes optional
  • - 2 cloves garlic minced
  • - 1 tablespoon fresh rosemary or thyme chopped (or 1 teaspoon dried)
  • - 1/4 cup grated Parmesan cheese optional
  • - Fresh herbs for garnish dill or chives

Instructions
 

  • Preheat your oven to 425°F (220°C). Wash and dry the baby potatoes thoroughly to guarantee they roast rather than steam. If desired, you can cut the potatoes into halves or quarters, depending on their size.
  • In a large mixing bowl, combine the prepared potatoes with olive oil, salt, black pepper, red pepper flakes (if using), minced garlic, and chopped herbs. Toss until the potatoes are evenly coated with the seasoning mixture.
  • Arrange the seasoned potatoes in a single layer on a baking sheet, placing them cut side down for ideal browning. Make sure they aren't overcrowded to allow for even cooking.
  • Bake in the preheated oven for 20-40 minutes, depending on the size of the potatoes. Halfway through cooking, give them a good toss to promote even browning. Bake until the potatoes are golden brown and fork-tender.
  • If you're using Parmesan cheese, sprinkle it over the potatoes during the last 10 minutes of baking to allow it to melt and create a flavorful crust. Once done, remove from the oven and garnish with additional fresh herbs before serving hot.
  • For an extra crispy result, consider boiling the potatoes for a few minutes before roasting. This helps to create a fluffy interior while making sure of a perfect crispy exterior.
  • Always dry the potatoes thoroughly after washing or boiling to avoid steaming. Store any leftovers in an airtight container for easy reheating, and remember that reheated baked new potatoes can still be deliciously crispy!