Alright, potato lovers, gather 'round! Let's talk about the humble spud – not just any spud, but those adorable, little new potatoes. You know, the ones that are practically begging to be roasted until their skins are all crispy and their insides are fluffy perfection? Yep, those!
I used to be a picky eater, believe it or not. Boiled potatoes? No thanks! But my wise old gran, God rest her soul, knew a thing or two. She’d serve them with vegan butter and a sprinkle of dill and they were surprisingly good, a nostalgic memory I now cherish. But roasting them? Oh my days, that's a whole other level of deliciousness. And that is why I am sharing this recipe!
So, here’s the deal: we’re making roasted new potatoes, because sometimes simple is best, especially when it comes to healthy eating. And to take things up a notch, we’re pairing them with a rosemary garlic dip that's so good, you'll want to put it on everything – and you know what? You absolutely should. Today we had them with some yummy steamed greens and some quick pan fried lemon tofu.
The Secret to Spud-tacular Success
This recipe is super simple, because who needs complicated when you’re aiming for tasty and healthy? Here’s what we’re working with:
- New Potatoes: Go for the starchy kind, like Maris Piper. They get those lovely crispy bits when roasted. The smaller they are and more uniform, the better.
- Olive Oil: Just a drizzle to get those potatoes nice and golden.
- Rosemary: Fresh is best, but dried works in a pinch. It adds a lovely aromatic touch.
- Smoked Paprika: A little sprinkle for that smoky flavour – makes them irresistible.
- Cashews: We’re using raw cashews as the base for our creamy dip.
- Garlic: We roast a whole head – yes, a whole head! – to give the dip a sweet, mellow flavour. No harsh garlic breath here, just pure deliciousness.
- White Miso: Adds depth and a bit of umami to the dip. Don’t skip it – it's a game-changer. If you can't find any, nutritional yeast will work too. Be sure to find a gluten free one if required.
- Lemon: A squeeze for a bit of zing and freshness.
Let's Get Cooking!
- Prep the Potatoes: Give your potatoes a good scrub. No need to peel these little guys. Parboil them for about 8 minutes, then cut them in half lengthwise.
- Coat and Season: Toss the potatoes in olive oil, rosemary, paprika, salt, and pepper. Or, if you’re feeling extra lazy (like me most days), use a pre-made roasted potato spice mix.
- Roast the Garlic: Cut the top off a head of garlic, drizzle with a little oil, wrap it up and bake alongside the potatoes.
- Bake It All: Spread the potatoes on a baking tray, cut-side down, and nestle that wrapped garlic right next to them. Roast until the potatoes are golden and tender and the garlic is soft and sweet.
- Whip Up the Dip: While the potatoes are roasting, blend the roasted garlic cloves, soaked cashews, water (or plant milk), miso, lemon juice, and rosemary until it’s smooth and creamy.
- Dig In: Serve the potatoes hot, with a generous dollop of the rosemary garlic dip.
Potato FAQs
- Can I make these ahead? Absolutely! Parboil the potatoes in advance, keep them in the fridge for a few days. You can also make the dip ahead and keep it in the fridge or freezer.
- What to serve with? These potatoes are amazing on their own as a snack, as a side or even as a light lunch. Try them with some sauteed greens or alongside your favorite tofu recipe.
So there you have it – a simple, healthy, and utterly delicious way to enjoy those little new potatoes. Try this recipe today for a meal that is both comforting and nourishing. Trust me, it's a great addition to your healthy eating plan. Happy cooking!
Recipe Card
Yields: 2-4 servings Prep Time: 15 minutes Cook Time: 45 minutes
Ingredients
Roasted New Potatoes
- 750 g small starchy new potatoes
- 1 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- ½ tsp smoked paprika
- Salt and pepper, to taste
Rosemary Garlic Dip
- 1 head of garlic
- 1 tsp olive oil
- 1 cup raw cashews, soaked
- 7 tbsp water or plant milk
- 1 tsp white miso paste
- 2 tbsp lemon juice
- 1 sprig of fresh rosemary
- Salt and pepper, to taste
Instructions
- Preheat your oven to 220°C (430°F). Grab a large baking tray.
- Parboil the potatoes for 8 mins. Drain and cool, then cut in half lengthwise.
- Prepare the garlic for roasting and wrap in foil.
- Coat potatoes in oil and season.
- Arrange potatoes cut side down on a baking tray alongside the foil-wrapped garlic.
- Bake for 20-25mins flip and bake for a further 10-15.
- Blend dip ingredients until smooth.
- Serve hot with a generous helping of rosemary garlic dip.
Notes
- Soak cashews in boiling water for at least 20 minutes, or in cold water for several hours. Or use 1 ½ cups of thick vegan yoghurt with neutral flavour and no added water unless necessary.
Nutrition Per Serving (estimated)
- Calories: 403
- Sugars: 3g
- Fats: 20g
- Saturates: 4g
- Proteins: 11g
- Carbs: 47g