Foil-Wrapped NEW Potatoes WITH Olive OIL AND HERB Flurry
- 10m Prep Time
- 35m Cook Time
- 45m Ready In
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.
Ingredients
- 1 1/2 lbs small new potatoes
- 2 tbsp extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1/4 cup mixed fresh herbs roughly chopped
- flaky sea salt
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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 lbs small new potatoes
- 2 tbsp extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- flaky sea salt
Prepare
- 1/4 cup mixed fresh herbs, roughly chopped
Let's Cook
-
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.
-
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.
-
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.