Frieda’s Specialty Produce Company sent me a bag of Terrific Trio new potatoes {a sampling of blue, red and yellow potatoes} to try out, and let me tell you Bob, they were good.
The last time I posted a recipe for roasted potatoes a few of you suggested I use Worcestershire sauce and Dijon mustard, so I did. Holy canolies people, what have I been missing all these years?
Here is my super simple recipe for Herb Roasted New Potatoes:
Ingredients
1 pound new potatoes, unpeeled
2 gloves garlic, minced
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon dried rosemary
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Directions
Preheat oven to 375 degrees
Place all the ingredients in a bowl and toss until the potatoes are coated with the mixture. Place on a baking sheet and bake, uncovered, at 375 degrees for 30 – 45 minutes or until potatoes are tender, giving pan a shake about half way through cooking.
Serve warm.
What is YOUR favorite way to serve new potatoes?
Mari says
Sounds divine. I will try them like this.
Can I ask you a question please?
I have often come across ‘smashed potato’ as part of a recipe. It seems to be an American thing . Do you know what it is or can u please give me a recipe? We do mashed spuds here but this seems to be different?
Thanks Mari.
Mavis says
Smashed potatos are simply potatoes that have been boiled until tender, then placed on a cookie sheet, seasoned and baked until nice and brown {but not crispy}. 🙂 Hope that helps.
Jenny says
I am gonna have to try this! I usually do quartered or smaller cut baby reds (little less than 1/2 gallon freezer bag full when cut up) enough olive oil to coat and an envelope of dried onion mix. Give it a shake and bake on 400 until tender. Usually takes 30 min and I stir them once. This is my husbands favorite and it is so easy!!
Mavis says
Ohhhh that sounds yummy too!
Peggy says
Those potatoes are pretty small. You sure they weren’t ment to be planted. LOL I love roasted potatoes. This recipe sounds great.