In this super simple recipe new potatoes are seasoned with olive oil, dried thyme, dried sage, garlic, salt and pepper. This recipe adapted from Simply in Season by Mark Beach and Julie Kauffman makes an excellent side dish to roast chicken, turkey, grilled meats or fish. You can use either white or red new potatoes to make crunchers. Crispy and golden brown on the outside, with an aromatic flavor of herbs and a refreshing flavor, the potatoes are tender and fluffy inside.
New potatoes are simply young or immature potatoes that have wispy skins and waxy and crisp texture. Even after long hours of cooking and don’t turn into mush and they keep their shape well. Because their sugar has not been converted to starch they are also sweeter than the fully-grown potatoes. They are often used to make potato salads or added to salad greens, but are not the best kind to use for making mashed potatoes. In this recipe, the new potatoes are baked in the oven until nice and crunchy with a golden color. There is no need to peel new potatoes because their skin is very thin. When roasted or baked, the skin becomes crisp and delicious. It also contains a lot of nutrients. There is also no need to slice them since they are relatively small, and you can cook them whole. You can always check out some great recipes on the go at Gourmandia.ca.
Opt for those that are firm, dry and free of blemishes when choosing new potatoes to make this recipe. Wash the new potatoes well, rinsing away any dirt before seasoning with the oil and herbs. To get rid of any stubborn mud or dirt lodged in the crevices of the potatoes you can also use a soft kitchen brush. Clean the potatoes gently and try not to damage the skin. Cut off any green parts and cut away any eyes.
Ingredients
1/3 cup olive oil
1 teaspoon dried thyme
1 teaspoon dried sage
1 garlic clove, minced
¾ teaspoon salt
½ teaspoon pepper
16 small white or red new potatoes, washed and dried
1. Preheat the oven to 375 degrees F. In a large container with a lid place the oil, thyme, sage, garlic, salt, and pepper. Add the potatoes and secure the container lid. Then shake the container to coat the potatoes with the oil mixture.
New potatoes are simply young or immature potatoes that have wispy skins and waxy and crisp texture. Even after long hours of cooking and don’t turn into mush and they keep their shape well. Because their sugar has not been converted to starch they are also sweeter than the fully-grown potatoes. They are often used to make potato salads or added to salad greens, but are not the best kind to use for making mashed potatoes. In this recipe, the new potatoes are baked in the oven until nice and crunchy with a golden color. There is no need to peel new potatoes because their skin is very thin. When roasted or baked, the skin becomes crisp and delicious. It also contains a lot of nutrients. There is also no need to slice them since they are relatively small, and you can cook them whole. You can always check out some great recipes on the go at Gourmandia.ca.
Opt for those that are firm, dry and free of blemishes when choosing new potatoes to make this recipe. Wash the new potatoes well, rinsing away any dirt before seasoning with the oil and herbs. To get rid of any stubborn mud or dirt lodged in the crevices of the potatoes you can also use a soft kitchen brush. Clean the potatoes gently and try not to damage the skin. Cut off any green parts and cut away any eyes.
Ingredients
1/3 cup olive oil
1 teaspoon dried thyme
1 teaspoon dried sage
1 garlic clove, minced
¾ teaspoon salt
½ teaspoon pepper
16 small white or red new potatoes, washed and dried
1. Preheat the oven to 375 degrees F. In a large container with a lid place the oil, thyme, sage, garlic, salt, and pepper. Add the potatoes and secure the container lid. Then shake the container to coat the potatoes with the oil mixture.
2. Onto a baking sheet brush some oil and lay the potatoes on top. Bake for 20 minutes. Turn the potatoes over. Bake for another 20 minutes.
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