Buttery Herb Roasted New Potatoes
This is delicious with meatloaf, roast or any main dish you bake in the oven. I got the idea from the back of a Lipton Onion Soup mix package, but wanted to use new potatoes. Alter it to suit your tastes or what you have on hand.
This is delicious with meatloaf, roast or any main dish you bake in the oven. I got the idea from the back of a Lipton Onion Soup mix package, but wanted to use new potatoes. Alter it to suit your tastes or what you have on hand.
- Carbohydrate 46.7129387500018 g
- Cholesterol 15.2515625065405 mg
- Fat 6.03094312746744 g
- Fiber 5.98130013072491 g
- Protein 5.49404187502586 g
- Saturated Fat 3.71897187656266 g
- Serving Size 1 1 Serving (274g)
- Sodium 347.902750017523 mg
- Sugar 40.7316386192769 g
- Trans Fat 0.457199375172731 g
- Calories 257 calories
Step-by-step
- Preheat oven to 350 degrees and spay a shallow baking dish with non-stick cooking spay.
- Melt the butter in the bowl and whisk in the paprika, salt, pepper and parsley flakes, mixing well. Toss the potatoes in the butter mixture until all are well coated. Add the onions (optional) and toss again.
- Transfer the potatoes to the baking dish and bake for 45-60 minutes uncovered, turning and checking for doneness about halfway through the cooking time. Continue cooking until potatoes are tender. The smaller you dice the potatoes the quicker they will cook.
Boiled new potatoes rely on water transfer to soften starches, but dry heat baking initiates the Maillard reaction on the tuber surface for complex savory notes. Achieving this crust requires thermal conduction from a preheated baking dish rather than a cold surface. A glass or ceramic pan retains heat differently than dark anodized aluminum, altering bottom-surface browning speeds during the initial twenty minutes of roasting.
Coating each piece in melted fat establishes a hydrophobic barrier that controls moisture escape while conducting oven heat directly into the flesh. Using two tablespoons of butter per five medium potatoes yields adequate fat coverage without pooling in the dish. Dried parsley flakes and powdered paprika dissolve into this lipid film, distributing fat-soluble flavor compounds evenly across irregular potato geometries.
Fresh onions contain roughly eighty-eight percent water, whereas dehydrated onion flakes carry negligible moisture. Introducing fresh onions to the roasting pan releases steam that can soften the potato skin if the pan becomes overcrowded. Spreading the pieces in a single layer with adequate spacing allows evaporated moisture to escape the baking zone entirely.
Oven temperatures set to 350 degrees Fahrenheit require an extended bake time of forty-five to sixty minutes to gelatinize interior starches fully. Piercing the largest piece with a metal skewer offers a tactile cue for doneness when resistance disappears completely at the center. Smaller dice cuts shorten this duration by increasing the surface-to-volume ratio exposed to ambient oven heat.
