Sometimes all you’re after is some simple comfort and there are few things I enjoy as much as a plate of warm new potatoes. Served simply boiled with a sliver of vegan butter and a sprinkling of dill – something I hated as a child and something that now reminds me of my late grandfather who never took ‘no’ for an answer – or oven roasted and with a bowl of good dip. Served.
If that sounds good to you, you’ll appreciate this easy recipe for Roasted New Potatoes with Rosemary Garlic Dip. It comes together quickly and painlessly and makes a deliciously comforting side dish or stand-alone snack. You can make them into a delicious lunch – today we had them with garlic spring greens and some lemon tofu.
More about ingredients
Not many ingredients are required to make this simple dish. Everything at a glance here.
New potatoes: The type of potatoes you want for this recipe are new potatoes that are high in starch. In the UK, Maris Piper is the most popular potato that fits the bill. Look for potatoes labeled as suitable for roasting. Starchy potatoes are best roasted, while waxy potatoes are best in salads. All-purpose varieties claim to be suitable for both, but for this dish, I recommend looking for the starchy variety. You want the potatoes to be small and the same size so they cook and then fry at the same rate.
Olive oil: I used cooking grade olive oil to coat the potatoes before roasting them in the oven. You don’t need a lot (about a tablespoon) but it makes a big difference in the final texture.
Rosemary: I used fresh, finely chopped rosemary in the potato fries and added some more to the dip for a hint of rosemary flavor. You can use dried if you have them, but remember that dried herbs can be stronger if used sparingly at first, and add more if needed.
Smoked Paprika: I added a dusting of smoked (milk) paprika to my potatoes for a hint of smoky flavor. I often use a store-bought roasted potato spice mix (which includes smoked or sweet paprika) so if you have some on hand, use that.
Cashews: I used raw cashews as the base for my rosemary and garlic dip. If you prefer, you can use hulled sunflower seeds or thick, neutrally flavored dairy-free yogurt instead.
Garlic: I roasted a whole head of garlic alongside the potatoes and dipped it. Roasting garlic changes its flavor profile – it makes it sweeter and more mellow – without any of the harsh flavors you get from using raw garlic. You can add less cloves if that suits your palate or if you prefer the taste of fresh garlic, add a fresh clove or two along with the roasted cloves for more punch.
White Miso: A little bit of miso adds depth to this simple dip. You can use any miso you like (red miso is stronger than white so you may want to use less) or replace it with some nutritional yeast if you don’t have any. If you want to keep this dish gluten-free, be sure to use miso that is not based on wheat, but on a gluten-free grain (some gluten-free miso bases are available, such as millet, brown rice, chickpeas).
Lemon: I added a squeeze of lemon to the dip for a touch of acidity. Use as little or as much as you like – I found 2 tablespoons to be about right.
Clean your potatoes (no need to peel them) and boil for 8 minutes, then cut in half lengthwise.
Coat your potatoes in olive oil and season with rosemary, smoked paprika, salt and pepper or perhaps a ready-made potato seasoning – this is what I use when I’m lazy.
Prepare the garlic for roasting by cutting off the top of the head and tossing the exposed cloves with a small amount of olive oil, then wrapping them tightly. Bake the potatoes and garlic in the same baking tray until the potatoes are soft and golden-brown and the garlic is completely translucent and soft.
Roast garlic cloves with leftover ingredients for a quick dipping sauce and enjoy with warm potatoes as a snack or part of a larger meal.
Frequently Asked Questions
Can I make this meal in advance?
Yes, you can boil potatoes, cool and refrigerate them for a few (3-4) days and just roast them on the same day. The dip can be made ahead and stored in a jar for up to 3 days or frozen. I freeze it in an ice-cube container and defrost a few cubes as needed.
What do you serve with it?
You can serve it as part of a large sharing meal or make it into a simple lunch. How about pairing it with garlic spring greens (collar greens) and your favorite tofu? I had this lemon tofu for lunch today, which I baked in the same tray.
Roasted new potatoes
- 750 g / 26.5 oz small starchy new potatoes (I used Maris Piper)
- 15 ml / 1 tablespoon olive oil, if desired
- 1 teaspoon chopped rosemary (1 large sprig)
- ½ teaspoon smoked (mild) paprika
- salt pepper
Rosemary Garlic Dip
- 1 head of garlic + 5 ml / 1 teaspoon olive oil
- 130 g / 1 cup cashews or sunflower seeds, soaked*
- approx. 100 ml / 7 tbsp water or plant milk
- 8 g / 1 teaspoon white miso paste
- 30 ml / 2 tbsp lemon juice
- 1 sprig of rosemary, leaves picked
- Salt and pepper, to taste
method
- Preheat the oven to 220° C / 430° F (or 200° C / 390° F with the fan on) and take a large baking tray.
- Boil water in a medium pot, clean your potatoes (no need to peel) and boil for 8 minutes.
- Drain the potatoes, refrigerate until cold, then cut in half lengthwise.
- Cut off the top of the garlic head to expose the top of the cloves, drizzle with 1 tsp olive oil and wrap the whole head in a double layer of baking paper or a single layer of kitchen foil.
- Coat potatoes in olive oil, sprinkle with chopped rosemary, smoked paprika, salt and pepper.
- Arrange the potatoes on a baking tray, place the garlic wraps next to them and bake for about 20-25 minutes – until the undersides are golden brown – some potatoes may be ready before others depending on their size and position in the oven.
- Flip the potatoes to the other side and continue to bake for another 10-15 minutes until cooked through.
- Place the drained cashews, water, minced garlic cloves, miso paste, lemon juice, rosemary leaves, salt and pepper in a small blender, blend until creamy smooth – depending on your blender you may need to add a touch more water.
- Enjoy potatoes hot from the oven, dipped in rosemary garlic dip.
Comment
*Cash/sunflower seeds: Soak in boiling water for at least 20 minutes or in cold water for several hours. Alternatively use 1½ cups of thick vegan yogurt with a neutral flavor and no water if not needed.