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BellaOnline's Cajun & Creole Editor

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Roasted New Potatoes

Guest Author - Sandie Jarrett

Roasted New Potatoes are a delicious, lighter alternative to baked or mashed potatoes. Tossed with olive oil, a few seasonings, and roasted in a hot oven, they are easy to make with little active cooking time. With a change in seasonings, this basic recipe becomes Lemon-Thyme New Potatoes. Leftover potatoes go great with egg dishes for breakfast.

Serves 4 – 6

2 lbs small new red potatoes (about 7 potatoes), scrubbed clean and unpeeled**
1/4 cup extra virgin olive oil
1 teaspoon peppered sea salt*
1/4 teaspoon paprika
3/4 cup red onion, coarsely chopped
1/4 cup chicken stock (2 tablespoons + 2 tablespoons)
2 tablespoons chopped fresh flat-leaf parsley or chives

Preheat the oven to 425°.

After cleaning the potatoes, dry with paper toweling or a clean kitchen towel. In a small bowl, whisk together the olive oil, peppered sea salt, paprika, and 2 tablespoons of the chicken stock to combine. Place the potatoes in a roasting pan and drizzle with olive oil mixture. Add the chopped onion and shake the pan from side to side to evenly coat all sides of the potatoes with the olive oil mixture.

Roast the potatoes in casserole dish for about 45 – 50 minutes until tender and golden brown. Drizzle with remaining 2 tablespoons chicken stock the last 15 minutes. Transfer to a serving dish and garnish with parsley or chives. Serve at once*.

Cook’s Notes:
*Restaurant chefs use a mixture of sea salt and ground pepper to seasoning most dishes. You can purchase the blend or use sea salt and ground pepper.

**The cooking time is for potatoes that are about 7-1/2 inches in diameter and quartered. I used a 9” heatproof ceramic casserole dish. I prefer smaller potatoes, but since they can be difficult to find, I am providing cooking time for what my green grocer informs me is the average sized new red potato. When using smaller potatoes, decrease roasting time and increase roasting time for larger potatoes.

***You can hold the cooked potatoes in a 200°F oven for 15 – 20 minutes before adding the garnish. Add the garnish right before serving.

Variations
For Lemon-Thyme Roasted New Potatoes, substitute lemon infused olive oil for the olive oil, 2 finely chopped shallots for the red onion. Add 1 teaspoon dried or 2 teaspoons fresh thyme leaves to the oil mixture. Garnish with chopped parsley.


Where to purchase specialty ingredients for this recipe:
Peppered Sea Salt from The Posh Gourmet
Lemon Infused Olive Oil from The Posh Gourmet
Gourmet and other fine specialty foods, including quality olive oils, sea salts, and seasonings directly from The Posh Gourmet

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Content copyright © 2014 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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