Eatwell Recipe 18: Roasted New Potatoes With Fresh Rosemary & Sea Salt ~ The Garden of Eating - a sinfully good blog about food

Friday, June 12, 2009

Eatwell Recipe 18: Roasted New Potatoes With Fresh Rosemary & Sea Salt

I am a potato fiend! Something about their slightly sweet, starchy flavor really thrills and satisfies me. So, naturally, I get very excited when new potato season rolls around. No more greening skins and growing eyes, these babies are tender and fresh - straight from the dark, moist earth.

Desiree potatoes from Eatwell Farm

Our most recent produce box contained a paper bag full of the season's first new potatoes, a variety called "desiree." Since we received two pounds of taters, I roasted half and saved the other half to make potato salad (post coming soon).

This is a simple (one might call it "classic") and delicious way to prepare new (or old) potatoes. These potatoes make a good side for a meat or fish dish or go well as one of several veggie dishes for a non-meat meal. I recommend one of the waxier varieties such as Yukon Gold, Russian Banana Fingerling, Yellow Finn, etc., since they have such a sweet, subtle flavor. Since our house is surrounded by rosemary bushes (see the photo below), it's my herb of choice though I'm sure this would also be very tasty using thyme or sage.

Rosemary - winter growth

I'd also recommend using a coarse-grained salt that will stand on its own better than fine-grained salts - you want it to be just coarse enough to add some salty crunch to these sweet and herby little tubers. I used some coarse-grained Celtic sea salt on this batch of taters.

Roasted New Potatoes With Rosemary, Garlic & Sea Salt

Roasted New Potatoes With Fresh Rosemary & Sea Salt
Serves 4-6


* 1 lb small new potatoes, scrubbed of all dirt and with any blemishes cut out. If the potatoes are different sizes, cut them into equal-sized pieces as you want them to roast at the same rate
* 2-3 tsps fresh rosemary, washed, dried and chopped
* 4 cloves garlic, minced or pressed
* 3-4 Tbsps olive oil
* 2 tsps coarse sea salt
* Freshly ground black pepper


1. Preheat oven to 400 degrees. Toss the potatoes, herbs, oil, garlic, salt and a few grinds of black pepper thoroughly. You want each potato to be coated in oil.

2. Spread them in a single jumbled layer on a thick-bottomed cookie sheet or in a glass or ceramic baking dish and roast for 35-45 minutes (this will depend on how large your 'taters are). Do not forget to check them after 15-20 minutes and turn them all to prevent burning. If your oven heats unevenly (as mine does) you may want to check and turn them earlier twice while they're roasting instead of just once.

3. Once tender, remove from the oven and allow to cool slightly before serving.

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Cybil - Great Chefs said...

I LOVE potatoes too! This recipe sounds delicious and is simple to make - and looks good too! The only drawback is having to light your oven in the summertime. Here in the South, it's hot!! I'd like to try it anyway since we have plenty of rosemary in our yard as well. Thanks!

The Duo Dishes said...

More potato lovers here. However they come, we'll eat them. Roasted and pure is a great way to enjoy.

Liz said...

Hi! This is my first time in your blog and I really like it, and i love your pictures, they are nice, but natural!