↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


You are here: Home / Recipes and Cooking Tips / Herb Roasted New Potatoes

Herb Roasted New Potatoes

by 11 Comments

This post may contain affiliate links. Read our disclosure policy here.

Roasted New Potatoes Recipe

After digging up potatoes and onions this afternoon, I decided I could not wait until the weekend to roast the new potatoes.  If you grow your own herbs this recipe can be made almost entirely from the garden. I don’t grow my own olives, so I used store bought olive oil. I intended to serve red, white, and blue potatoes, but ended up serving pink, gold, and purple potatoes instead. Nobody could taste the difference. ; )

My daughter asked me if the colored potatoes were healthier than white potatoes. I did a little research and found that they get their color from pigments called anthocyanins. Although the antioxidant powers of colored potatoes have not been tested, in other foods, like grapes and berries, these anthocyanins have been shown to protect cells against oxidative damage. So they just may be a little bit healthier.

Herb Roasted New Potatoes
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 8
Ingredients
  • 3 - 4 pounds new potatoes (any color), cut into bite size pieces
  • Large onion, diced
  • 4 – 6 garlic cloves, minced
  • ¼ cup olive oil
  • 1 teaspoon dried or 3 teaspoons fresh parsley
  • ½ teaspoon dries or 1½ teaspoons fresh rosemary
  • 1 teaspoon dried or 3 teaspoons fresh sage
  • 1 teaspoon dried or 3 teaspoons fresh thyme
  • ¼ teaspoon coarse ground black pepper
  • pinch of salt
Directions
  1. Preheat the oven to 450 degrees. Brush a light coat of olive oil on a 9 x 13 baking dish.
  2. In a large bowl combine potatoes, onions, and garlic. Drizzle oil over the potatoes, add herbs, and toss.
  3. Pour potatoes into the greased pan. Bake at 450 degrees for 30 minutes or until the potatoes are tender and the edges are golden brown.

More Potato Recipes:

Scalloped Potatoes
Twice Baked Potatoes
Garlic Mashed Potatoes
Mashed Red Potatoes
Purple Mashed Potatoes
Hasselback Red Potatoes
Fast and Easy Hashbrowns
Garlic and Rosemary Red Potatoes
Sauted Potatoes with Italian Seasoning

For more delicious recipes, visit Family Food Fridays, Foodie Friday, Vegetarian Foodie Friday, Fight Back Friday, Wholesome Whole Foods, and The Harvest Party.

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. City Share says

    August 6, 2010 at 2:34 pm

    I'm just discovering your blog, and I love the title. I always try to make enough for leftovers too. Thanks.

    Reply

  3. Barb says

    August 6, 2010 at 5:39 pm

    I like the mix of spices. Normally, when I make these I use paprika or rosemary, depending on my mood. I've never thrown in onions, either. Time for some changes!

    Reply

  4. Julie @ Get Healthy Cheap says

    August 6, 2010 at 11:01 am

    These are awesome! Someone asked me if I knew anything about purple potatoes just last week and I had never seen them before. I'd love for you to share this recipe at my blog carnival today.

    Family Food Fridays

    Reply

  6. Melodie says

    August 6, 2010 at 9:58 pm

    Beautiful! I love all those gorgeous potatoes you have there. I usually do mine with rosemary but these extra herbs sound awesome. Thanks for linking and hope to see you again!

    Reply

  7. Laura says

    August 7, 2010 at 1:24 am

    Add me to the list of those that like the mixture of herbs; I'm going to try them next time. I usually toss ours with a roasted garlic and rosemary olive oil, add some salt and pepper and we're good to go, but I'd like to do something different next time.

    Nice harvest, too. Our potatoes were voluneers this year, and got almost a bag full! They were all red except for two white ones.

    Reply

  9. I Am Gluten Free says

    August 9, 2010 at 12:51 am

    How cool to be able to walk into your own yard and dig up your dinner! And it's gluten free, to boot!

    Reply

  10. tamilyn says

    August 9, 2010 at 5:19 am

    My girls still won't eat purple potatoes when I find them, but my hubby and me eat them up! Now I'm starving and it is nearly 1 AM-never read blogs at night, I keep telling myself!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.
shares