Roasted New Potatoes Recipe

5 from 2 votes
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These roasted new potatoes are golden and crispy on the outside, creamy on the inside, and seasoned to perfection with lemon, garlic, and mint. The potatoes are par-cooked, then with a roast at high heat, you get potatoes with a buttery, soft interior.

Roasted New Potatoes in a blue striped bowl on the counter
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If the boiled new potato is a thing of simple, great beauty, the roasted boiled new potato is a thing of extra great beauty.

The flavor I’m after in these potatoes is driven by the potatoes served with roasted chicken at Mia Francesca in Chicago. Those are the most delicious potatoes I’ve ever eaten, other than French fries at Mon Ami Gabi (also Chicago). Mia’s are lemony. They are garlicky. They are creamy on the inside and roasty on the out. I’ve made it a potato-mission to replicate that goodness at home, to much success. Many many main dishes are great to serve with roasted potatoes, and they carry along to a pot luck really well.

Ingredients

  • New potatoes. I love using red potatoes but feel free to use a different color. Be sure to scrub them clean and cut them in half. Baby potatoes are a too small for this recipe because they’re so small when cut in half.
  • Mint. We use both fresh mint and dried mint in this roasted new potatoes recipe. The combination of the two mints boosts the flavor. You can use mint salt or garlic mint salt in place of the dried mint.
  • Extra virgin olive oil. Use the best quality olive oil you have.
  • Lemon. Freshly squeezed lemon juice brightens up the flavors.
  • Salt and pepper. A must-have for any dish to bring out the flavors. We use kosher salt in the water to boil the potatoes as well as in the marinade.
  • Garlic. Minced garlic adds so much flavor to these roasted new potatoes. Fresh garlic is always best, but if you must, you can substitute it with garlic powder in a pinch.
Lemon and olive oil on the counter with salt and mint

How to Make Roasted New Potatoes

Step 1: Place a sheet pan on the center rack of the oven and preheat the oven to 400°F.

Step 2: In a medium pot, cover the potatoes by about an inch with cool water. Add 1 tablespoon of the kosher salt. Bring the water to a boil over high heat, then reduce the heat and simmer until the potatoes partially cook through, about 5 minutes depending on the size of your potatoes. A knife inserted in a potato should push through but with some resistance.

New potatoes in a colander in a white sink with a copper pot
Halved new potatoes in a copper pot

Step 3: While the potatoes cook, hold the sprigs of mint top-side-down in the boiling water for 10 seconds. Blot the sprigs dry and pluck the mint from the stems. Dry again, and finely chop the mint.

Blanched mint on a white plate on the counter

Step 4: While the potatoes cook, make the marinade. In a small bowl, whisk the olive oil, lemon juice, and ½ tablespoon of salt with a few grinds of black pepper.

Step 5: Drain the potatoes and place them in a medium bowl. Pour the marinade over the potatoes and combine. I like to use my hands to gently handle the potatoes and be sure they are well-coated. Allow the potatoes to rest in the marinade for 5 minutes, tossing them a few times in the marinade.

New potatoes on a sheet pan with a copper pot

Step 6: Remove the hot sheet pan from the oven. Immediately transfer the potatoes to the sheet pan using a slotted spoon. Set the bowl of marinade aside. Turn all of the potatoes cut side down using tongs. Return the sheet pan to the oven and roast for about 30 minutes, or until the cut sides are golden brown.

Roasted new potatoes on a sheet pan

Step 7: Remove from the oven and use a spatula to transfer the hot potatoes back to the bowl of marinade. Add the garlic and stir to completely coat the hot potatoes.

Step 8: Transfer the oven roasted potatoes to a serving dish and finish with the chopped blanched mint and mint salt. Serve immediately.

Roasted new potatoes in a bowl tossed with lemon and oil

Quick Tips

Par-boil the potatoes. Don’t skip this step, as this is what separates generic roasted potatoes from the most delicious roasted potatoes. My brother shared this tip with me and he’s right: the potatoes are extra buttery and creamy when they’re roasted after being par-boiled.

Blanch the fresh mint. When fresh mint is blanched, it maintains bright green color even after it is chopped and tossed with the crispy roasted potatoes. No mint in sight? Use the fresh herbs of your choice! Will be delicious.

Heat the sheet pan in the oven. By laying the potatoes onto a piping hot sheet pan, it can achieve that crispy exterior faster.

Roasted New Potatoes in a blue striped bowl with a jar of mint salt

Should new potatoes be cut before boiling?

Cutting new potatoes before boiling them helps to remove excess starch. However, if you cut them too small or boil them for too long, they can absorb too much water. For this sublime new potatoes recipe, cut the potatoes in half and only boil them for 5 minutes, or when a knife can be inserted into the potatoes with some resistance.

Maureen Abood holding a bowl of roasted new potatoes on the porch

Storing Leftovers

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven preheated at 400°F for about 15 minutes.

Roasted New Potatoes in a blue striped bowl on the counter
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5 from 2 votes

Roasted New Potatoes with Mint

The secret to the creamy, buttery interior of these roasted potatoes is par-cooking the halved potatoes before roasted. A quick marinade before and after with lemon, olive oil, salt, and garlic boosts flavor that is extra fabulous. Blanching the mint in the potato cooking water keeps it bright green. The combination of both fresh and dried mint is another way to boost flavor here.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 8

Ingredients 

  • 2 pounds new potatoes (red), halved
  • 2 sprigs fresh mint
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • tablespoons kosher salt
  • 1/4 teaspoon black pepper
  • 3 cloves garlic, minced
  • 1 teaspoon dried mint or mint salt
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Instructions 

  • Place a sheet pan on the center rack of the oven and heat to 400°F.
  • In a medium pot, cover the potatoes by about an inch with cool water. Add 1 tablespoon of the kosher salt. Bring the water to a boil over high heat, then reduce the heat and simmer until the potatoes are partially cooked through, about 5 minutes depending on the size of your potatoes. A knife inserted in a potato should push through, but with some resistance.
  • While the potatoes cook, hold the sprigs of mint top-side-down in the boiling water for 10 seconds. Blot the sprigs dry and pluck the mint from the stems. Dry again, and finely chop the mint.
  • While the potatoes cook, make the marinade. In a small bowl, whisk the olive oil, lemon juice, and ½ tablespoon of salt and the pepper.
  • Drain the potatoes and place them in a medium bowl. Pour the marinade over the potatoes and combine. I like to use my hands for this to gently handle the potatoes and be sure they are well-coated. Allow the potatoes to rest in the marinade for 5 minutes, tossing them a few times in the marinade.
  • Remove the hot sheet pan from the oven. Immediately transfer the potatoes to the sheet pan using a slotted spoon. Set the bowl of marinade aside to be used shortly. Turn all of the potatoes cut-side down using tongs.
  • Return the sheet pan to the oven and roast for about 30 minutes, or until the cut sides are golden brown.
  • Remove from the oven and use a spatula to transfer the hot potatoes back to the bowl of marinade. Add the garlic and stir to completely coat the hot potatoes.
  • Transfer the potatoes to a serving dish and finish with the chopped blanched mint and mint salt. Serve immediately.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 1315mg | Potassium: 485mg | Fiber: 3g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 23mg | Calcium: 18mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: Lebanese
Servings: 8
Calories: 120
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2 Comments

  1. Sophie says:

    I made these today and they are absolutely divine! Have to admit, I was a bit skeptical at first, but damn. Definitely worth trying this out – had it with slow cooked lamb shoulder and it complemented it perfectly.

    1. Maureen Abood says:

      Aren’t they just delectable! Gerat idea with your lamb. Thank you!