Simple Roasted New Potatoes

Pin this Post on Pinterest Share on Facebook

Roasted New Potatoes

When I was a kid, my grandfather kept an amazing garden – two gardens, in fact.  Regardless of the season, it seemed like there was always a bounty of fresh fruits and vegetables coming from his land.  I remember tomatoes, okra, squash, snap beans, butter beans, watermelon, cantaloupe, purple hull peas, peanuts, and even this strange heirloom English pea that I’ve never seen anywhere else.  One of my most favorite things was crossing the road into Papa’s garden to look to see if the potatoes were ready.  We could always tell because the ground would puff up and break open when the potatoes were ready to be dug.  I just loved doing that.  We’d dig down, mostly with just our hands, and pull up just enough for supper.  To this day, red skinned new potatoes are one of my most favorite sides.  Growing up, Mom would either boil them with some butter or even put them in with some green beans.  I still love them that way, but have also become quite find of simply roasting them.  I like to find the really small new potatoes that are usually less than an inch in size and roast them whole.  Some folks call the little one creamer potatoes.  Larger potatoes will work just fine, too.  You’ll just need to cut them down into chunks about 1 inch in size so they will all roast evenly.   Y’all enjoy!

Simple Roasted New Potatoes

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Simple Roasted New Potatoes

Ingredients

  • 2 lbs small red skin new potatoes (also called creamer potatoes) *see note
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder

Instructions

Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper or lightly coat it with non-stick cooking spray. Scrub the potatoes thoroughly and pat dry.

In a large bowl drizzle the potatoes with the olive oil. Toss to coat. Sprinkle the salt, pepper, and garlic powder and toss again to coat.

Pour the potatoes out onto the prepared pan and bake for 35 to 40 minutes or until the potatoes are tender when pierced with a knife.

Notes

I like to use the small "creamer" potatoes that are usually less than 1 inch in size, however, larger potatoes can be used. You'll just need to cut them down into 1-inch chunks.

http://southernbite.com/2013/05/29/simple-roasted-new-potatoes/

email

Don't miss a single recipe! Subscribe to my email list.

Read Newer Post
«
Read Older Post
»

Comments

  1. Hi! I’ve just recently found your blog. It looks fabulous. Our family moved to the south for my husband’s job. This is my first time living in the south, so I’m plunging myself into learning about southern living and cooking southern food. We intend to retire here, so I would like to learn what I can. I made fried chicken for my first time tonight following Scott Peacock’s recipe and it turned out great. I’m so excited for a good firt time experience.

    Onto potatoes. I’ve only successfully grown potatoes once. The second time I tried growing them, the leaves came up but I didn’t get any potatoes. Something must have eaten them. Anyhow, I remember the excitement of seeing the ground swell and crack as proof that my potatoes were indeed growing under the soil.

    • Mastering fried chicken is a great first start! Welcome to the South! Thanks for your kind words about the blog. Let me know if I can help you out in any way! :)

  2. These potatoes look delicious and much healthier than the variety I am accustomed to seeing in the South – boiled and buttered! There is nothing like a dinner made from the backyard garden!

    Nicole
    http://sweetteaproper.com

  3. I made these a couple weeks ago (and have since made them on a weekly basis!). My family loves them! I even made some sweet potatoes the same way, just cut up of course.

    Just wanted to say I love your blog!

  4. These look so delicious. I cannot wait to make them. I have always cooked them with green beans so I am anxious to try them this way. Love your site. Have a blessed day!

  5. Becky Robson says:

    Stacey, I remember fondly of your granddaddy’s garden. He was just like mine, grew everything. I also like to split the potatoes open and put cooked bacon and marscapone (?) cheese on it. So good!!!

    Love the blog and love your family!!

Leave a Comment

*