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Roasted New Potatoes Recipe
Roasted New Potatoes Recipe photo by Taste of Home

Roasted New Potatoes Recipe

Publisher Photo
This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes. This side dish goes hand in hand with the delicate taste of fish. --Ann Berg, Chesapeake, VA
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 pounds new potatoes, quartered
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (6 ounces) equals 186 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 306 mg sodium, 28 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender. Yield: 4 servings.
Originally published as Roasted New Potatoes in Reminisce Extra June 1995, p47

Nutritional Facts

1 serving (6 ounces) equals 186 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 306 mg sodium, 28 g carbohydrate, 3 g fiber, 3 g protein.

Reviews for Roasted New Potatoes

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 15, 2013

Delicious! I would probably increase the seasonings a bit next time to make the flavors a little stronger.

MY REVIEW
Reviewed Jan. 13, 2013

Tasted good, but stuck on the pan badly, probably because most of the oil and seasonings stayed in the bag. I wouldn't mind making something similar again, but I'd put the seasoning into the pan and stir it into the potatoes to make the most of it.

MY REVIEW
Reviewed Aug. 8, 2012

Excellent but used garlic powder instead of minced so the garlic wouldn't burn.

MY REVIEW
Reviewed Mar. 25, 2012

I used Kosher salt, something I prefer. Sea salt would also be good. I might decrease the amount of oil in the bag and spray the pan with Pam instead. Otherwise...perfect.

MY REVIEW
Reviewed Mar. 1, 2012

My family is very picky. They loved these potatoes. I would make again.

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