These mashed potatoes are super creamy and super luxurious because of the heavy cream!
From Julie Deily of The Little Kitchen.
Butter, Plus More For Serving
Heavy Cream Or Milk
Freshly Ground Pepper, to taste
Peel the potatoes, rinse them and cut them into 1- to 2-inch pieces. Add to a large pot and add enough water to cover all of the potatoes. Heavily salt the water. I use about 1 tablespoon salt.
Place pot on your stove and turn heat to high. Bring to a boil and boil for 5–10 minutes, until potatoes easily break apart with a fork or a butter knife. Turn off heat.
Drain potatoes and return pot to the hot burner (that’s turned off). Leave the pot on the stove for at least 10 minutes, uncovered.
Add butter and mix with a wooden spoon or rubber spatula so the butter is evenly distributed. Mash the potatoes to desired consistency. Add sour cream and mix together. Add heavy cream or milk and mix together. Add more if you like creamier potatoes.
Add salt and pepper to taste. Add an extra pat of butter on top before serving. Serve immediately or store in the refrigerator and reheat to serve.
I love me some mashed potatoes. You can safely say I’m obsessed with any kind of potatoes, honestly. Tell me I’m not the only one! For the holidays, for special occasions, and to go along with any good comfort food meal, potatoes have to be involved.
For this recipe, I tried heavy cream instead of milk to bring the mashed potatoes together, and it makes them heavenly! Recently, at a restaurant, I had some mashed potatoes that were so creamy and smooth but not watery. I wondered if it was heavy cream and after trying it out, I know for sure it was! This is the only way I’ll make mashed potatoes from now on.
To make the best, creamiest mashed potatoes, you have to peel them. Just like Ree, I don’t like peeling potatoes. So sometimes I enlist help with peeling.
Rinse the potatoes after peeling them.
Make ahead tip: you can peel the potatoes a day ahead if you want. Just put them in a pot or container and fill with water to cover to keep them from browning. Store in the refrigerator until you’re ready to cut up and boil.
Cut the potatoes into 1- to 2-inch pieces.
Add the potatoes to a large pot and add enough water to cover the potatoes. Then, add salt (I add about 1 tablespoon of salt).
Bring the potatoes to a boil. Allow them to boil for about 5 to 10 minutes, until the potatoes break apart easily with a fork.
Be careful not to burn yourself when grabbing the potato to test!
Turn off the heat, drain the potatoes, and return the pot to the same burner. Let the potatoes sit for 10 minutes on the burner, with the heat turned off.
If you have ever had watery mashed potatoes, this might be the step you skipped. This ensures the rest of the water at the bottom of the pot evaporates, so you don’t have watery mashed potatoes.
Add butter and allow it to melt. Mix with a wooden spoon or rubber spatula.
Mash the potatoes. If you like them super smooth, it might take a few minutes to mash them. I like a few small chunks in my mashed potatoes so I don’t mash them for that long.
Mix in sour cream and heavy cream. You might need to add additional heavy cream, if needed.
Add salt and pepper and mix together. And I always serve them with an extra pat of butter on top!
Ahhhhh, these mashed potatoes are amazing. I know you’ll love them. They’re perfect just like this, or you can elevate them with the addition of a few more special ingredients!
New potatoes give an instant summery twist to your meals – and you don’t even have to peel them! Available all year round, new potatoes are cheaper when they’re in season (April – July) and are the basis for lots of lovely meals.
We’ve got lots of ideas and new potato recipes for you to try! Toss them in a salad, try them as a buttery side dish or add them to your favourite curry – new potatoes can be used in so many different ways. We’ve rounded up some of our favourite ways to make the most out of this delicious root veg.
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There are lots of different ways you can cook new potatoes. How about boiling them, baking them or frying them in a pan with some garlic? New potatoes are very versatile and are a lighter option during the summer months.
So if you’ve picked up a bag of the mini spuds and don’t know what to do with them, take a look at our 10 different new potato recipes for new ways to cook with new potatoes…
Crushed new potatoes
One of our favourite ways to serve them is to keep it simple and crush them lightly. After boiling, you can crush the potatoes using a fork or potato masher, the choice is yours! Most of the potassium found in potatoes is found in their skin, so using the whole vegetable is also a healthy alternative to classic mash. Try them warm in salads or hot with roast dinners.
Try them in:
Fried new potatoes
Leaving the skin on new potatoes as you fry them will help to keep their shape, and add a wonderful crunchy texture. It will will also ensure they don’t fall apart when you fry them. The versatility of this way of cooking knows no bounds and we’d be happy to see them on the table at breakfast, lunch or dinner. They’re also a great addition to a stir-fry in place of the traditional noodles.
Try them in:
Wrapped in a buttery pastry case with other veggies, meat or fish, new potatoes make a satisfying meal when baked in a quiche or a tart. Thanks to their tasty flesh, these little potatoes add a delicious taste and an interesting texture to your quiche. You can pre-boil them before adding to your quiche to make them extra soft. Try with classic flavour combinations like bacon or smoked salmon.
Try them in:
New potatoes in curry
Forget the rice, bulk up your curries with the addition of small and flavoursome new potatoes for a filling one-pot meal. Some larger varieties of potatoes are floury and will fall apart when cooked slowly, but new potatoes keep their shape and absorb all those lovely fragrant spices. Simply throw them in with the rest of your veg and let simmer until tender.
Try them in:
Roasted new potatoes
Needing very little prep (just a quick rinse),new potatoes make a delicious side to a Sunday roast. Chuck them in beside the meat, skins and all, for a roast ready in no time. They’ll brown quickly and have a delicious crunchy outer shell and soft, buttery texture inside.
Try them in:
New potato salads
Boiled or steamed till tender, new potatoes make a substantial addition
to any salad. As they’re best when in season, during the summer, a salad
is the obvious way to use these little beauties. Boil whole and toss in
the dressing while still warm, the potatoes will then soak up whichever
flavours you have chosen to use with them while they cool. Packed up in
lunchboxes or served up with barbecued meat, new potatoes make
Try them in:
Stewed new potatoes
Cooked slowly in a stew’s gravy, new potatoes become soft and full of meaty flavour. Waxy varieties will hold their shape better and have a smooth and soft texture. Try them in casseroles, hotpots and stews to make your dinner a one-pot wonder. Add to the cooking liquid straight away and simmer slowly with the meat for soft and tender spuds.
Try them in:
Omelettes and frittatas
New potatoes add an extra-filling element to omelettes and frittatas for
a speedy meal. Thinly sliced and pre-boiled, the mini potatoes cook
quickly giving you delicious results in minutes. Once cooked, they will
hold their shape, allowing you to cut the perfect wedge of filling
frittata – ideal hot for dinner or cold for lunch the next day.
Try them in:
Barbecued new potatoes
In the summer, when new potatoes are at their best, there’s nothing as
nice as making and eating your meal outdoors. New potatoes are perfect
to pop on the barbecue as they cook quickly and evenly, even with a
temperamental barbecue to deal with. Simply rubbed with sea salt and
olive oil, they make a delicious crunchy, grilled treat. Thanks to their
firm texture, they are also perfect to thread onto skewers.
Try them in:
Baked new potatoes
It isn’t just big fat jacket potatoes that are good baked, spare a thought for their little baby sibling – the new potato. Simply baked as you would a larger one, these potatoes make a speedier and sweeter alternative to the typical spud. With just a hint of imagination you can also turn them into a whole variety of baked dishes, from thinly sliced chips to layers with cheese and beside your favourite ingredients in a tray bake.
Try them in:
- Buttery baby potatoes
- Garlic and rosemary potato slices
- Pommes Anna with eggs
- Sausage bake
Where to next?
Leaving the skin on new potatoes as you fry them willhelp to keep their shape, and add a wonderful crunch. The often waxy texturemeans that they won?t fall apart when you fry them. They colour well toowhether fried in oil or rich butter. The versatility of this way of cookingknows no bounds and we?d be happy to see them on the table at breakfast, lunchor dinner.
Oven roasted new potatoes with olive oil, garlic, rosemary, and halved new potatoes.
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
One of the easiest side dishes to prepare for almost any meal is one of roasted new potatoes.
Cut the potatoes into manageable sized pieces, toss them with some olive oil, garlic, rosemary, and salt, and then roast them in the oven at a high temperature until they are brown and crispy at the edges and cooked though in the center.
Great with steak or chicken.
From the recipe archive, first posted in 2005.
Roasted New Potatoes
- 1 1/2 pounds of smallish new potatoes (red or yellow skinned), cleaned, cut in half or quarters
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced (about 2 teaspoons)
- 1-2 teaspoons fresh rosemary, minced
- 1/4 teaspoon Kosher salt
- Freshly ground black pepper to taste
Place potatoes in a large bowl. Sprinkle with salt and pepper, olive oil, rosemary, and garlic. Toss until potatoes are well coated with everything.
Spread the potatoes out on a single layer of a roasting pan (a sturdy pan that can take high oven heat, a standard cookie sheet may warp). Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.
The Spruce Eats / Kristina Vanni
|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Creamed new potatoes are an easy preparation and a fabulous way to enjoy seasonal new potatoes. If new potatoes aren’t in season, use small round potatoes or fingerlings in the dish.
The classic, lightly seasoned white sauce makes a tasty sauce for the new potatoes, and it doesn’t distract from their natural flavor.
New potatoes should be scrubbed just enough to remove dirt and some of their thin, peeling skin. If your potatoes don’t have a very thin skin, you might choose to peel them.
The recipe is very simple and versatile. Add some chopped fresh parsley, dill, or chives to the sauce, or add steamed peas or green beans to the dish.
Once you know how to cook potatoes (and how to cook sweet potatoes), you’ll always be able to whip up an easy, tasty side dish for dinner and special occasions. We’ll teach you all about cooking potatoes in a variety of ways, including how to boil potatoes, how to bake potatoes, and how to make fried potatoes. Prepare to become a spud superhero!
Potatoes are the ultimate comfort food, starring in favorite recipes like creamy mashed potatoes, saucy scalloped potatoes, fluffy baked potatoes, and more. Start by picking a potato that is right for your recipe. There are three categories of potatoes: waxy (such as round white potatoes), high-starch (such as russet potatoes), and medium-starch (such as Yukon gold potatoes). Waxy potatoes hold their shape well after cooking, making them great for casseroles and potato salads. High-starch potatoes don’t hold their shape well after cooking, so they’re not a great choice for casseroles and gratins, but they’re delicious when boiled, baked, or fried. Like their name suggests, medium-starch potatoes fall in between the two—because of this, they’re great in almost any recipe.
How to Bake Potatoes
Making baked potatoes is easy—just four simple steps. A baked potato is a classic dinner side dish (steak and baked potatoes, here we come!), or it can also be a great lunch or light dinner depending on the toppings you add. Here are the basic steps for cooking baked potatoes:
- Start by choosing the right potato for the job. Russet potatoes are ideal for baking.
- Preheat your oven to 425 degrees F, and while you wait, use a stiff produce brush to wash your potatoes thoroughly under cool running water to remove any dirt.
- Prick the potatoes on all sides with a fork and bake until tender (this will take about 40 to 60 minutes for 6- to 8-ounce potatoes).
- Let the potatoes cool for about 15 minutes, then use a sharp knife to cut an X into the top of each potato. With your fingers, press in and up on the ends of each potato to open. Top as desired and dig in!
How to Make Fried Potatoes
Call them what you like—fried potatoes, home fries, cottage fries—they’re delicious no matter the name! Similar to French fries, fried potatoes are thinly sliced potatoes or wedges that are cooked in butter or oil. You can easily cook them on your stovetop or in the oven.
Follow these instructions for cooking them in a skillet:
- For about four servings of fried potatoes, start with three washed medium potatoes, and thinly slice them crosswise so that each slice is about 1/8 inch thick.
- In a large skillet, melt butter or margarine (using about 1 tablespoon for each medium potato) over medium heat.
- Add potato slices and cook, covered, for 8 minutes, turning occasionally.
- Uncover and cook for 12 to 15 minutes more, or until the potatoes are tender and light brown, turning occasionally. If necessary, you might have to add additional butter while the potatoes are cooking.
How to Boil Potatoes
Boiled potatoes can be used in so many different ways: potato salad, mashed potatoes, and even as a side dish on their own (simply top with fresh herbs). If you need tender potatoes in a hurry, boiling is the way to go. Here is what to do:
- Start by scrubbing the potatoes, then cut into quarters or cubes.
- Place the potatoes in a large saucepan or pot, and add enough cold water to cover the tops of the potatoes. Add 1/2 to 1 teaspoon of salt to the water.
- Turn the burner on high and bring the water to boiling. Reduce heat to medium or low. Cover the pan with the lid, and cook the potatoes in gently boiling water until they’re tender (about 15 minutes for cubed potatoes and new potatoes, and 20 to 25 minutes for quartered potatoes).
- Drain the potatoes in a colander, and serve as desired.
How to Boil Sweet Potatoes
Boiling sweet potatoes is about the same as boiling regular potatoes, and it’s just as delicious and easy. Boil sweet potatoes to make mashed potatoes, or for use in a casserole or other dish. Here’s what you need to know:
- Scrub and rinse the potatoes, then peel them with a vegetable peeler or paring knife. Cut off the ends and any woody portions, and cut the potatoes into bite-size cubes.
- Choose a saucepan that will be able to hold the potatoes without crowding them, and fill the pot about halfway full. Add a dash of salt, then bring to boiling.
- Add the sweet potatoes, then cover and cook for about 10 to 12 minutes or until just tender on the outside. For super tender sweet potatoes, cook for about 25 to 30 minutes.
- Use a colander to drain the potatoes, then allow them to cool. You can also run the potatoes under cold water to speed up the process.
How to Make Scalloped Potatoes
For the best scalloped potatoes, select a waxy or medium-starch variety such as Yukon gold, red, yellow, or white potatoes. Slices of these potato varieties tend to hold their shape better during baking than higher-starch potatoes. Because these potatoes have thin peels (unlike russets), you can leave the peels on the potatoes for extra color and texture. Here are some other tips for making homemade scalloped potatoes:
The thickness of your potato slices is key; typically 1/8 inch is recommended. Because you’ll want the thickness of all the slices to be consistent for even baking (to avoid over- or underbaked areas), your best bet is to use a mandoline. If you don’t have access to a mandoline, use a sharp chef’s knife to cut thin, even slices.
To ensure the white sauce for your scalloped potatoes is smooth and rich, always thicken it with a roux. A roux is a mixture of equal parts melted butter (or any fat) and flour that combined before being whisked into the milk. The roux doesn’t leave lumps in the sauce like a thickening mixture of flour and water, because the butter coats the starch molecules of the flour and prevents them from clumping. In addition, the butter adds a rich flavor to the sauce.
- Make cheesy scalloped potatoes by gradually adding shredded cheddar, Gruyère, or Swiss cheese to the thickened sauce (about 1-1/2 cups cheese per 2-1/2 to 2-3/4 cups sauce).
- For evenly coated potato slices, arrange half of the potatoes in the greased casserole dish. Coat with half of the sauce. Repeat these layers. This will ensure all the potatoes are covered with sauce and will help the potatoes bake evenly.
- When the scalloped potatoes are bubbly around the edges, check the doneness by removing the baking dish from the oven and inserting the tip of a sharp paring knife into the center of the potatoes. The potatoes are done when the knife slides into the potatoes easily without resistance.
How to Make Mashed Potatoes
Mashed potatoes are a delicious side for almost any kind of main dish. Start by selecting potatoes that are either high-starch or medium-starch varieties. Russets (high-starch) will give you light, fluffy mashed potatoes, while medium-starch varieties like Yukon gold and red potatoes will give you a creamier texture. Follow these essential steps for amazing mashed potatoes:
Buying, Cooking, and Recipes
James A. Guilliam / Getty Images
Perhaps you’ve seen them at farmers markets or on restaurant menus and wondered what new potatoes are and what makes them special. These freshly harvested young and small spuds are sweet, waxy, and loaded with moisture. They grow anywhere potatoes thrive and are harvested in spring and early summer, depending on your climate. In potato salads or boiled with a bit of butter and herbs, they are pure perfection.
What Are New Potatoes?
New potatoes are not a variety, per se; any potato that is harvested early in the season can be called a new one. Eaten in warmer weather, they feel special, maybe a bit of a novelty, as we tend to identify this veggie with winter. They’re dug up on purpose before they get bigger, so they can be enjoyed for their delicate thin skins, high moisture content, and sweet flavor. They are lower in starch compared to their mature counterparts and keep their shape well when cooked, which makes them especially well suited to room temperature preparations.
Potatoes are typically one of the most economical foods you can buy, and the same goes for new potatoes. They don’t require any extensive preparation. After all, these are potatoes—one of the most humble, versatile, and nutritious vegetables nature offers.
How to Cook With New Potatoes
All these tubers need is a gentle washing to remove excess dirt, which may also remove some of the skin. That’s OK; the skins are thin and don’t need peeling, but it’s also fine if they come off a bit. These potatoes beg for simplicity and to be served with the best of the spring/early summer offerings. They’re delicious when boiled simply and tossed with butter and fresh herbs such as chives or parsley, and hold up beautifully in picnic potato salads.
It’s hard to go wrong. Any way you prep them, they’re delicious, but are ideal alongside spring lamb or a simple roast chicken, with bright green spring asparagus, of course.
What Do They Taste Like?
Much in the same way that freshly picked corn is so much sweeter than cobs that have been sitting around for a few days, new potatoes are sweeter than potatoes that have been sitting in storage for a while.
New Potato Recipes
If you are lucky enough to find them during the short time in which they are harvested and available, eating these potatoes is a treat. It’s no accident that the methods that best suit them are easy and won’t overheat your house as things warm up outside. That being said, any small potato will work in a recipe that calls for new potatoes, but red and fingerlings share the most similar characteristics with new ones. They become creamy if you boil them and are delicious when drizzled with an herb-infused olive oil. When you roast them, their thin skins become pleasantly crispy.
That same tendency to keep their shape means that new potatoes don’t make great mashed potatoes, but you can use them to make “smashed” potatoes, which can best be described as a lazy, halfway approach to mashed potatoes. The skins stay on and the potatoes don’t get completely mashed, which keeps some of their texture.
- Roasted New Potatoes With Thyme and Garlic
- Creamed New Potatoes With Green Onions
- New Potatoes With Garlic Cream and Chives
Where to Buy New Potatoes
Farmers markets and specialty grocers are bound to sell them loose/in bulk or in dry pints in late spring or early summer, depending on your climate. Look for smooth, undamaged, and unblemished skins. The potatoes should be dry and feel firm. Avoid potatoes that have soft spots, bruising, or seem damp. Skin that is starting to flake away from the potato is fine—that’s the price of such youth and delicacy.
New potatoes are freshly harvested, and a bit of dirt demonstrates that they really are new ones and not just small potatoes that have been sitting in storage. If you’ve got a green thumb, you can certainly grow them yourself; they should be ready to be plucked them from the vine about 2 to 3 weeks after the plants stop flowering.
Because they have such thin skins and high moisture levels, new potatoes don’t store quite as well as more mature potatoes. Keep them in a paper bag or loosely wrapped plastic and use them within a few days of buying.
Don’t be tempted to wash them before storing them. That bit of dirt clinging to their skins will help keep them fresh, and any water on the outside will hasten bruising and softening. They need a little extra TLC.
Nutrition and Benefits
The potato is a nutritionally dense vegetable, and new potatoes are no exception. Potassium, fiber, vitamins C and B-6, along with protein, will keep you satiated.
photo by Romulo Yanes
I can think of a thousand reasons why boiling potatoes is the worst. Actually, I can just think of one right now: It takes too damn long. Also, watching and waiting for water to boil is a surefire way to take the joy out of cooking. And unless you want to waste your time (and your stove’s energy) bringing a massive cauldron of water to a boil, there’s no need to rely on bubbling water to cook your potatoes. Fact is, there are several alternate methods for how to cook potatoes fast that not only cut down on time, but actually make your potatoes taste better.
So I spoke with the Epi Test Kitchen, and they gave me four quickest ways to cook potatoes—no boiling necessary.
1. Steam the potatoes instead of boiling
Steaming has all the benefits of boiling—no cooking oils, not much clean up—at a fraction of the time. Why? You’re only waiting for a small amount of water to boil, not a whole pot. So the next time you’re prepping potatoes for another dish or just softening them on their own, try steaming them instead of boiling. Another advantage? Unlike a big pot of boiling water, steam won’t dilute the flavor of the potatoes substantially.
Here’s how to do it: Epi’s Rhoda Boone recommends using 1/2 inch of water (add a few more splashes if the pot starts to dry out) in the bottom of the pot or pan under the steamer.
2. Cut Them Smaller
It seems obvious, but cutting a potato into smaller pieces helps it cook faster—a must if you’re skillet-frying some hash and want to keep the potatoes on roughly the same timeline as the onions and peppers. Just be sure to cut the potatoes into evenly sized pieces so that
Rhoda suggests cutting smaller varieties like new potatoes in halves or quarters before cooking to use in salads like a green bean Niçoise or dressed potato salad. Another bonus of taking a minute or two to cut up those potatoes? Once sliced and cooked, the potatoes will absorb dressings and toppings better, making everything from potato salads to pan-fried spuds even more flavorful.
Potato Salad with 7-Minute Eggs and Mustard Vinaigrette
3. Parcook in the Microwave
You can’t count on the microwave to adequately cook a potato (trust me, I tried), but you can count on it to soften the potato, making it ready for the next step, whether that’s smashing and roasting it or baking it in the oven.
Here’s how to do it: Just prick a few holes in a few potatoes with a fork, and microwave on high for 3-4 minutes, turning over once. There you go—super-fast par-cooked potatoes.
Panfried Smashed Potatoes
4. Use a Bigger Pan (or roast on a wire rack)
The more space your potatoes have, the more air can circulate around them, and the more heat gets into each piece of potato. The result? Faster cooking. Another way to speed up cooking? Pile your cut-up, seasoned and oiled potatoes on a wire rack set over a rimmed baking sheet for maximum hot-air circulation, and if your oven has a convection setting, that will shave off a few minutes, too.
Get perfectly crispy potatoes every time!
There’s a reason why potatoes are found in cuisines around the world. They may just be one of the most versatile foods out there—you can mash ‘em, smash ‘em, fry ‘em or roast ‘em (scroll down for our foolproof recipe for how to roast potatoes). You can use whatever herbs (fresh or dried) or spices you have on hand to make a different side dish every time you turn on your oven—the possibilities are endless! Go spicy, herby, garlicky, cheesy, or even citrusy. Roasted potatoes are also great for more than just dinner—we love making a batch to serve with eggs for breakfast too.
One of the key things to keep in mind when roasting potatoes is that you don’t want to crowd the pan—use a large baking sheet and leave a little room around each chunk to let the heat circulate and allow the potatoes to really crisp up. Nobody likes a soggy potato, right? And don’t forget to toss them in oil for an optimal golden hue and sprinkle them with salt along with your other seasonings—potatoes are basically a sponge for flavor. Plus, they pretty much go with everything—experiment with your favorite ingredients to make a new side dish tonight!
What kind of potatoes should I use?
Potatoes fall into two categories: starchy or waxy. Russets, which are starchy, are best for baking, while thin-skinned waxy potatoes like red potatoes or fingerlings are best boiled. Any potato can be roasted, but we especially like Yukon Golds: They have a thin skin that gets super crispy in the oven and the centers get nice and tender.
How should I cut my potatoes?
Always cut your potatoes into equal-size pieces so they cook evenly—this is a good rule of thumb for any veggie want to roast. You can cut your potatoes into ¼-inch thick rounds or ¾- to 1-inch cubes, or you can slice them into thick wedges so they look like steak fries. It’s a totally personal preference as to whether or not you want to leave the skin on!
Do I need to boil my potatoes before roasting?
It’s definitely not necessary to boil potatoes before roasting them, but some cooks swear by the technique. It cuts down on the roasting time, plus you won’t have to worry about the potatoes being crispy on the outside but undercooked on the inside. If you want to par-cook the potatoes, just cook them in boiling salted water for 10 minutes or so (don’t let them get fully tender), then drain well before roasting.
What can I use to flavor my potatoes?
The answer is. pretty much anything! Roasted potatoes are the perfect excuse to dive into your pantry, fridge, and spice cabinet. First, toss your potatoes with oil, salt, and pepper, then get to flavoring: Try chopped garlic, chopped fresh herbs like parsley, rosemary or dill, or spices like paprika or chili powder. You can’t go wrong! You can also add other root veggies to the pan (try carrots, rutabaga, or beets) to cook along with the potatoes—just make sure to cut them into the same-size pieces.
Are roasted potatoes good for you?
Roasted potatoes just need a little bit of oil to get crispy, so they’re not a bad choice at all (they’re better for you than a serving of buttery mashed potatoes!). Plus, if you roast your potatoes with other root vegetables, you can sneak in some extra nutrients.