Treat new potatoes simply, using what little work you need to do to highlight their fresh and full potato flavor. I like to use heartier herbs, like rosemary, lavender, or thyme, to flavor roasted potatoes. This preparation is classic and easy, as long as you remember it’s better to overcook the potatoes than undercook them.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
2 pounds new potatoes, the smaller the better, washed and dried
2 tablespoons extra virgin olive oil
1 scant tablespoon fresh rosemary leaves or 1 teaspoon dried
8 garlic cloves (optional)
Salt and freshly ground black pepper
Preparation
Step 1
Preheat the oven to 425°F. Put the potatoes in an ovenproof casserole or saucepan and toss with all the remaining ingredients. Cover and roast, shaking the pan occasionally, until the potatoes are tender, 30 to 45 minutes.
Step 2
Uncover, stir once or twice, and serve.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
