Roasted new potatoes are one of the easiest side dishes to prepare for virtually any meal. This is a classic side dish that can be prepared every night of the week. Here are some of the main qualities of roasted new potatoes. Easy to prepare, There is virtually little preparation required. They are convenient and inexpensive. They are adaptable. You are free to use any herbs you like! They are tasty and don’t need many ingredients. They go well with a variety of foods, including vegetables, meat, fish, poultry and more.

Look for potatoes that are small in size, possibly similar, and have uniform skin without imperfections.

Why are smaller potatoes better to roast?

They tend to be creamier and sweeter than larger ones. They also do not need to be peeled before cooking because their tougher skins have not yet developed (wash them well in plain water).

Herbs for baked potatoes: what are the best ones?

If you don’t have rosemary on hand, try these suggestions of alternative herbs for the roast: – Oregano
– Thyme/Parsley
– Basil
– Marjoram/Sage
– Mixed herbs (basil, oregano, marjoram, thyme and/or rosemary)

How to serve baked new potatoes

There are numerous dishes that go well with baked new potatoes. Let’s look at some of them together. – Baked chicken with broccoli and potatoes
– Baked salmon with asparagus and new potatoes
– Sea bass fillet with new potatoes
– Veal escalope with butter and sage and new potatoes

How to store and reheat new potatoes

Let the remaining potatoes reach room temperature before storing them. Once placed in a suitable airtight container they can stay in the refrigerator for up to a maximum of 5 days. You can also freeze them for up to 6 months in a ziplock bag (be careful to remove all air before storing). The trick to reheating roasted potatoes is being able to keep the outside crisp and the inside soft. They can be reheated in a conventional oven or toaster oven to 200°C. Essentially it is like re-roasting them. Simply arrange them in a single layer on a baking sheet and roast them for 15-20 minutes, stirring halfway through cooking for even browning. An air fryer can also be used. Preheat the air fryer to 180/200° C. Heat the potatoes for 3-5 minutes or until hot and crispy. Although we do not recommend reheating the potatoes in the microwave, you can do so in layers on a microwave-friendly plate. Unfortunately, with microwaving it is quite difficult for the potatoes to be crispy again once reheated.

Here is a recipe that can be prepared in a jiffy

The Ingredients for 4 to 5 people

– 600/700gr smaller young potatoes, cleaned, halved or in large chunks (red or yellow skin) – 6 tablespoons olive oil (extra virgin would be recommended) – 4 teaspoons garlic, minced (about 4 cloves) – 1 to 2 tablespoons fresh chopped rosemary – half teaspoon Kosher salt (the coarse kind) – grind black pepper and serve as much as needed – heat oven to about 220/230° C.

Prepare the potatoes as follows:

Place the potatoes in a fairly large container. Season them with salt and pepper, olive oil, rosemary and garlic. Mix them until all the potatoes are evenly covered. To roast the potatoes, follow these steps: Arrange the potatoes in a single layer on the bottom of a baking dish (a nice sturdy one that can withstand the high heat of the oven; a standard baking dish might warp). Bake them for 40 minutes, or until the potatoes are golden brown.

Serve them hot and immediately….and enjoy!