I’ve made these a variety of ways. All are delicious. I will try to include all the varieties I’ve made below.
Oven Roasted Potatoes:
- Red new potatoes, or white new potatoes, or Idaho, russet potatoes, or yukon gold
- Kosher sal
- freshly ground black pepper
- light olive oil
Wash potatoes and either leave them whole if they are really small, or cut them in half if they are a little bigger, or cut them into more pieces if the potatoes are large. I don’t peel any of the new potatoes, which makes the job much easier.
I’ve done this 2 ways. The first is to put the whole or cut potatoes in a pot, cover with cold water, bring to a simmer, and simmer uncovered just until almost tender, then place on sheet pan lined with foil and coated with oil (I usually use light olive oil). Sprinkle with salt and pepper, drizzle with oil, toss with clean hands, and roast in a 425 degree oven for about 45 min., turning potatoes a few times during cooking.
The other way is to not parboil the potatoes, place them on greased pan, sprinkle with salt and a little pepper, drizzle with oil, toss with clean hands, and roast in a 400 or 425 degree oven until the potatoes are brown and tender, turning them a few times during the cooking time, probably roasting for about 50 min. to 75 min. till potatoes are browned and tender.
Another method is to roast the potatoes in a large, heavy dutch oven, like a Le Creuset on top of the stove. Melt about 3 tablespoons of unsalted butter in pot over medium flame, place very small whole potatoes or cut into 2 or more pieces if they are larger potatoes. You may instead use light olive oil, or a combination of oil and butter, or just butter. Sprinkle potatoes with salt and a little pepper. Cover and cook about 30-45 minutes, tossing every 5-10 minutes or so to prevent sticking. When potatoes are tender, take off heat. I found that my butter was burned a little at this point, so I took the potatoes out, wiped out the pan, put the potatoes back in, added about 2 tablespoons of butter, about 2 tablespoons of a combination of chopped fresh dill and fresh Italian parsley, and I tossed. Taste and reseason with salt.