These potatoes are loaded with earthy flavor and can be served alone hot, or cold as a potato salad. This is the perfect recipe to make with your little sous chefs.
The other day Cecily and I were digging for treasure to play with at Whole Foods, and we picked up a beautiful bag of New Potatoes and lots of fresh herbs to make as a quick and simple side dish for dinner.
Baby potatoes like these are fun to make with our little sous chefs because we can explore our senses with them, and there isn’t any knife work involved. Cecily and I talk about shapes and colors, how the potatoes feel in our hands, and then we sit together and smell all of the herbs as Cecily tears the different sprigs to add to the pan. She loves tossing the potatoes in the olive oil and sprinkling the salt and pepper, too (and of course, licking her fingers after!). She’s really involved and interested in the entire process, and that makes her more open to eating them later, as well.
We had so much fun getting these little beauties ready to roast, and Cecily stood by the oven, watching over them closely, excited as always to taste her newest creation. The entire apartment smelled like a summer garden, and the potatoes were perfectly cooked, warm and comforting from the inside out, with the perfect spring to their skins. We enjoyed these with pan seared scallops and sautéed mushrooms.
The simplicity of this recipe is what makes it shine. Watch Cecily and I making these Herb Roasted Potatoes HERE.
Prep Time: 5 Minutes
Cook Time: 40 Minutes
Yield: 3-4 Servings
1 pound New Potatoes, washed and dry
¼ cup extra virgin olive oil
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
2 sprigs fresh parsley, plus for more garnishing
Flaky salt (kosher salt is fine too)
Freshly ground black pepper
To Make Potato Salad:
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons diced shallots
1/4 cup chopped celery (and some celery leaves if you have!)
A handful of chopped fresh herbs like parsley, basil, or mint
Preheat the oven to 375 degrees F.
Place potatoes on a sheet pan and toss with olive oil. Season with salt and pepper to taste. Add herbs and toss again. Bake for 40 minutes, tossing halfway through. The potatoes are ready when a fork easily pierces the skin, but the skin still has a slight spring to it. Sprinkle with flaky salt and fresh parsley.
Serving option 1: Serve warm as a side dish.
Serving option 2: Let potatoes cool, toss with mayonnaise, Dijon mustard, lemon juice, shallot and celery, and fresh herbs. Top with flaky salt and serve chilled as a potato salad.