Aromatic new potatoes

Name: Aromatic new potatoes - Lia F.
Ingredients: 700; 800 new potatoes; 1 sprig of rosemary; pepper; salt; 1 teaspoon dried thyme; 1/2 teaspoon sweet paprika; 3; 4 cloves of garlic or 2 green garlic stalks; 3; 4 tablespoons of olive oil; 2; 3 basil leaves

Savory - Aromatic new potatoes by Lia F. - Recipia

New potatoes are best when prepared simply, with just a few spices and garlic. I boil them briefly until they start to soften, then finish them in the oven until they are golden brown. This way, they remain flavorful, and the rosemary, thyme, and garlic enhance their taste without overpowering the potatoes. Oven-Roasted Flavorful New Potatoes Quick Info Preparation time: approximately 15-20 minutes for steaming Baking time: until the potatoes are nicely browned; the source does not specify an exact time Total time: cannot be precisely determined, as the baking duration is not specified Servings: not specified; the quantity is suitable for several servings, depending on how they are served Difficulty: easy Recipe type: side dish with new potatoes, oven-roasted Ingredients 700-800 g new potatoes 1 sprig of rosemary 1 teaspoon dried thyme 1/2 teaspoon sweet paprika 3-4 cloves of garlic or 2 green garlic stalks, chopped 2-3 basil leaves 3-4 tablespoons olive oil Salt, to taste Pepper, to taste Preparation method 1. Wash the new potatoes well, without peeling them. If they are small, you can leave them whole. Larger potatoes should be cut in half or into thirds so that the pieces are of similar size and cook evenly. 2. Place the potatoes in boiling water, preferably steaming, for about 15-20 minutes. If they are very small, check them earlier. They do not need to be fully cooked at this stage; it is enough for them to start softening, as they will continue to cook in the oven. 3. In a small bowl, mix the dried thyme with the sweet paprika, salt, and pepper. Preparing the spice mix separately helps distribute it more evenly over the potatoes. 4. Arrange the potatoes in a baking dish lined with parchment paper. Drizzle them with olive oil, then sprinkle the spice mix. Gently toss them in the dish until the pieces are evenly coated. 5. Add the garlic cloves. If using green garlic, chop the two stalks and sprinkle them over the potatoes. Add the sprig of rosemary and the basil leaves to the dish. 6. Place the dish in the preheated oven and leave the potatoes until they are nicely browned. The timing varies depending on the oven, the size of the pieces, and how much they boiled beforehand, so keep an eye on their appearance. When they are golden and soft inside, you can take them out. Why I make this recipe often It’s a simple side dish that doesn’t require many ingredients and doesn’t involve complicated preparations. The potatoes can be served alongside main courses, but they are also great as a standalone dish, especially when new potatoes are in season. The brief boiling before baking reduces the time spent in the oven and helps the potatoes cook more evenly. Plus, the method is easy to follow: you don’t need to boil them until they are very soft, just prepare them for the browning stage. Tips Wash the potatoes well before use, especially if you are cooking them with the skin on. New potatoes usually have thin skin that doesn’t need to be removed. Cut larger potatoes into similarly sized pieces. If you put very small and very large pieces in the same dish, the small ones may brown before the large ones are soft enough. Do not boil them completely at the beginning. If they become too soft, they may break apart more easily when mixed with the oil and spices. Mix gently after adding the spices. Partially boiled potatoes can crumble if handled too vigorously. Keep an eye on the potatoes toward the end of baking, as the timing is not fixed. The golden color is the main indicator in the recipe. Substitutions Fresh garlic can be replaced with green garlic, as specified in the recipe. Use 3-4 cloves of garlic or 2 chopped green garlic stalks. If you don’t have fresh basil, it can be omitted, as the recipe already includes rosemary and thyme. There’s no need to add another ingredient in its place. Olive oil is the recommended oil in the recipe. The amount can be chosen between 3 and 4 tablespoons, depending on how well you want the potatoes to be coated. Variations For very small potatoes, you can leave them whole after washing and boil them for less than the maximum suggested time. Larger potatoes should be cut in half or into thirds. You can use either dried garlic or green garlic, but the flavor will be slightly different. Chopped green garlic distributes more throughout the dish, while whole or crushed cloves have a more concentrated flavor in the areas they touch the potatoes. Adjust the amount of salt and pepper to taste. However, it’s good to keep the proportions of thyme and paprika, so these spices don’t overpower the dish. Serving ideas Flavorful new potatoes can be served as a side dish with meat, fish, or other dishes that need a simple accompaniment. They also fit well in a meal where potatoes are the main focus, alongside a salad. Serve them while they are warm, right after they have browned. The rosemary, basil, and garlic remain in the dish and can be removed before serving if you prefer just the potatoes on the plate. Frequently Asked Questions Can I use very small new potatoes? Yes. Small potatoes can be left whole and steamed for less time than larger ones. The important thing is not to cook them completely before they go into the dish. Do I need to peel the potatoes? No, it’s not necessary. Just wash them very well. New potatoes generally have thin skin that can be cooked and eaten. How long do the potatoes bake? The recipe does not specify an exact baking time. The potatoes are left in the preheated oven until they are nicely browned. The duration depends on the size of the pieces and the oven. Can I use only green garlic? Yes. Instead of 3-4 cloves of garlic, you can use 2 chopped green garlic stalks. This is added to the dish along with the rosemary and basil. What should I do if the spice mix doesn’t distribute well? First, drizzle the potatoes with oil, add the spices, and mix gently directly in the dish. The oil helps the thyme, paprika, salt, and pepper adhere to the surface of the potatoes. Nutritional values The values are estimates and depend on the exact amount of potatoes, oil, and the number of servings. For a division into 4 servings, one serving would have approximately: 225-250 kcal 30-34 g carbohydrates 3-4 g protein 10-14 g fat Most of the fats come from the olive oil, while the potatoes provide the majority of carbohydrates. The spices, garlic, and herbs contribute very little to the total caloric count. If you prepare only 3 servings or use 4 tablespoons of oil, the values for each serving will be higher. Storage and reheating The potatoes are best served immediately after baking, when they are warm and nicely browned. If there are leftovers, store them in the refrigerator in a closed container and consume them later. When reheating, warm them until they are heated through. After storage, their texture may be slightly softer than when they were first taken out of the oven. It’s best not to keep them longer than necessary and to consume them as soon as possible.

Aromatic new potatoes

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