Roasted new potatoes with thyme and rosemary are a flavorful, herb-scented side dish: delicious! Perfect to accompany meat and fish mains, the roasted new potatoes with thyme and rosemary are parboiled in white wine and then baked so they remain soft inside but hold their shape. If you’ve never tried this method for cooking potatoes, I recommend making them: you’ll definitely notice the difference!
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- Difficulty: Easy
- Cost: Very affordable
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop, Oven, Electric oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 lb 5 oz new potatoes
- 2 cups white wine
- 2 tbsp extra virgin olive oil
- to taste butter
- to taste salt
- 2 sprigs rosemary
- 4 sprigs thyme
- to taste grated Parmesan
Tools
- 1 Chopping board
- 1 Knife
- 1 Deep saucepan
- 1 Baking sheet for oven
- 1 Mat reusable baking liner
- 1 Skimmer
Steps
Wash the potatoes with the skins on and cut them in half. In a deep saucepan pour the wine with a pinch of salt. Bring to the heat and when it reaches a boil, cook the potatoes inside, a few at a time, bringing them back to a vigorous boil for three minutes. Drain them using a skimmer and place them, cut side up, on a baking sheet lined with the reusable mat or with parchment paper to let them cool. When the surface of the potatoes is dry, season them with the olive oil, a few knobs of butter, salt, thyme and rosemary. Bake in a preheated oven at 392 °F for ten minutes, then lower the temperature to 338 °F and continue baking for another 25 minutes. When cooked, remove them from the oven, sprinkle with grated Parmesan and serve hot.
Notes
Recipe source: “Facile con gusto” June 2024.
