Roasted Potatoes

Preparation info

  • Serves

    2 to 4

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

The simplicity of this preparation allows you to taste the basic goodness of the potato. There is such a wonderful assortment available these days: bintji, yellow Finnish, spring creamers, ruby crescents, and fingerlings. I am happy to eat three kinds of roasted potatoes for dinner. The baking time will of course depend on the size of the potato; I have given an approximate time.


  • 16 very small new potatoes
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 2 or 3 cloves garlic, unpeeled, lightly smashed
  • 2 sprigs thyme or rosemary


Preheat the oven to 400°F. Rub the potatoes with the oil and lightly sprinkle with salt and pepper. Put them in a baking dish along with the unpeeled garlic and herb and bake until tender but not mushy. Start checking after 20 minutes. Give the pan a shake from time to time to turn the potatoes.