Foil-Wrapped New Potatoes With Olive Oil And Herb Flurry
10m prep 35m cook 45m ready
Roasted new potatoes wrapped in foil with olive oil and fresh herbs. A simple, colorful side dish that can be cooked in the oven, over a fire, or on the grill.
Nutrition (per serving, estimated)
Estimated based off 3 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 5.49 mg
- Iron: 0.34 mg
- Magnesium: 8.91 mg
- Phosphorus: 23.5 mg
- Potassium: 176 mg
- Zinc: 0.13 mg
Let's Cook
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Step 1.
Preheat the oven to 425°F. On a large sheet of heavy-duty aluminum foil, drizzle the 1½ pounds small new potatoes with 2 tablespoons extra-virgin olive oil, season with kosher salt and freshly ground black pepper, and toss to coat thoroughly.
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Step 2.
Wrap the foil tightly around the potatoes to form a sealed packet. Place the packet on a baking sheet and roast for 30 to 40 minutes, until the potatoes are completely tender when pierced with a fork.
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Step 3.
Leave the potatoes wrapped in foil until just before serving. Then transfer the foil packet to a bowl, carefully open it (watch for steam), and drizzle the potatoes with a little more olive oil. Sprinkle with the ¼ cup roughly chopped mixed fresh herbs (such as chives, dill, tarragon, parsley, or basil) and a pinch of flaky sea salt. Serve immediately.
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