I bought a basket of Ontario New Potatoes and have been looking for other ways to enjoy them. We have of course had them just boiled with a bit of chicken broth and minced garlic, which was delicious, but I wanted to do something different and this recipe is it!
My favourite way to eat new potatoes is just to boil them with a few sprigs of fresh mint in them and then just serving them with butter and sour cream! Yum!
For this recipe I started by partially boiling my potatoes first. New potatoes seem to take forever to roast so this just made sense to me.
Here are my ingredients, including the pot of pre cooked new potatoes.
In a large bowl, I mixed the potatoes with the olive oil, rosemary, parmesan and bread crumbs.
I put the lid back on the pot and shook it to make sure all the potatoes were evenly coated with everything. (This is also how I managed to sort of smush one of the potatoes prior to roasting… I think I shook too hard lol)
I poured the potatoes into the well greased aluminum pan I was roasting them in (I was feeling lazy) and made sure to break apart any “lumps” of parmesan and bread crumbs and sprinkled them over the potatoes in the pan.
I roasted the at 400 degrees for about a half hour and served them with the Rolled Meatloaf I posted the other day!
Crispy Roasted New Potatoes
Preparation Time: 10 minutes (not including boiling) Roasting TIme: 30 minutes Servings: 4
- Approximately 12 small new potatoes, boiled and drained
- 4 tbsp. olive oil
- 1/2 cup seasoned bread crumbs
- 1/2 grated parmesan
- 1 tsp. dried rosemary
- 1 tsp. garlic powder
- Preheat oven to 400 degrees. Generously grease baking pan.
- In the pot with the drained potatoes, add remaining ingredients.
- Put lid back on pot and shake carefully to evenly coat all potatoes.
- Transfer to prepared baking pan.
- Bake at 400 degrees for 30 minutes until potatoes are browned and crispy.
- Serve immediately.