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Roasted New Potatoes



Quick and easy


Cook Time:

20 to 25 minutes


6 - 8 servings


2 to 2 1/2  pounds  pounds red new potatoes (11/2 to 2 inches in diameter), cut in half crosswise

1  tablespoon  salt

1/4  cup  olive oil

4 to 5  cloves  garlic cloves, cut in half

1  tablespoon  coarsely chopped fresh thyme or 2 teaspoons crushed dried thyme


Preheat oven to 375 degrees.

Fill a large pot with water and bring to a boil. Add potatoes and salt. Return to a boil; reduce the heat slightly, cover partially and cook for 5 minutes. Drain well. Arrange the potatoes in a baking dish, preferably in a single layer. Drizzle olive oil over the top; turn the potatoes several times so they are well coated. Sprinkle garlic and thyme over potatoes; add pepper to taste.

Place in oven and bake, turning potatoes over several times, until tender and golden, about 20 to 25 minutes. Transfer to a serving dish; sprinkle with parsley.
Nutritional Information
No Nutritional Information Available

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