New baked potatoes

New baked potatoes

The potatoes are cleaned and washed very well. If they are too big, cut them in half.

Put in a bowl and season to taste with salt, pepper, rosemary, thyme and crushed garlic. Pour the oil and mix well.

Put them in a heat-resistant dish and put them in the oven on low heat for about 1 hour. From time to time we turn them from one side to the other, to brown them evenly.

Serve warm, plain with a salad of vegetables or sprinkled with cheese. They can also be a perfect garnish for steak.

Ingredients new baked potatoes with rosemary and thyme

  • 1 kilogram of new potatoes
  • 1 tablespoon chopped green rosemary
  • 1 tablespoon chopped green thyme
  • 2 cloves of crushed garlic
  • 40 ml. of oil
  • 1 teaspoon salt
  • ½ teaspoon of pepper

How to prepare new baked potatoes with rosemary and thyme

1. Start the oven and set at 210 ° C, ventilated. The new potatoes are washed well under running cold water with a new kitchen sponge. There is no need to peel the surface, it is enough to be well rubbed with the sponge. They can also be rubbed with coarse salt, then they must be well clarified.

2. Depending on the size of the new potatoes, they can be left whole, cut into halves or quarters. It is important that the pieces have about the same volume, so that our new baked potatoes are ready at once.

3. Mix the crushed garlic with the salt, pepper, oil and greens. If you prefer to put only thyme or just rosemary or even other aromatic herbs, you can certainly adapt to your tastes. Also, use the oil you have or like more.

4. Put the sliced ​​potatoes in a bowl and pour all the spicy oil over them.

5. Mix well so that each piece comes into contact with the aromatic oil.

6. Place the seasoned potatoes in the oven tray in a single layer. I also used baking paper, it is not mandatory, I did it for hygiene reasons, the tray being much easier to clean this way.

7. Place the tray with new potatoes in the oven at a medium height. After 15 minutes, open the door and quickly turn the potatoes with a spatula. Continue baking at 210 ° C for another 15-20 minutes, until the potatoes are quite brown, according to our tastes.

These new baked potatoes with rosemary and thyme are served hot. They are an excellent garnish for any meat dish, but can be, in a more generous portion, a dish in itself, along with of a lettuce or a sauce like sosul tzatziki or dill sauce with yogurt. They are slightly crispy on the outside, incredibly soft on the inside and tasty because I have no words to describe them.

New baked potatoes

& # 8230.and we only need new potatoes, about as many as we want to cook :), then salt, pepper and a little oil to grease the pan.
So we put the potatoes in water and take down that thin skin with a knife.
Cut the potatoes in half, place them in a pan greased with a little oil, sprinkle with salt and pepper and you're done.

Bake at 180-185 degrees for 30-40 minutes, until lightly browned on top.

We can serve it next to any steak, barbecue, or just like that with a cool summer salad.
You can also put herbs over potatoes, but I just made them simple because I served them chicken with meat that already had a lot of herbs in the sauce :).
I wish you good luck!

The best mashed potatoes in the world. The recipe of the culinary genius Joël Robuchon

Joel Robuchon's famous mashed potatoes & # 8211 a dish that, even if it looks simple on paper, is damn hard to recreate


Joël Robuchon named "Chef of the Century" and "Culinary Genius", due to his lifelong achievements, passed away at the age of 73, being the most awarded Michelin star chef..

He was a chef who influenced French and world cuisine, with his refined and ingredient-based approach to cuisine.

In a career of over 60 years, Robuchon has been responsible for creating an impressive number of delicious dishes.

Robuchon achieved a total of 32 Michelin stars in 2016 (31 at the time of his death), more than any chef in the world.

However, his most famous dish, the one that amazed Michelin at his Jamin restaurant in Paris, where he received three Michelin stars in just three years, was actually a simple plate of mashed potatoes. : & # 8220Potato puree & # 8221.

In 1983, the New York Times described his mashed potato recipe as "a mashed potato that would make Grandma cry with envy."


  • 1 kg Potatoes: Yukon or Ratte washed, but peeled
  • 250 G well cooled butter, cut into small cubes
  • 250 ml of milk
  • Salt and pepper to taste

Method of preparation:

Put the potatoes in a saucepan over which add 2 liters of cold water and 1 tablespoon of coarse salt. Cover the pan and cook the potatoes until the knife is gently strained through the potatoes, about 25 minutes.

Drain the potatoes, let them cool a bit and then peel them. Pass the potatoes through a grater in the finest part.

Put the grated potatoes in a saucepan on the stove over medium heat and dry them a little, stirring vigorously with a spatula for about 5 minutes.

Separately rinse a saucepan, but leave a small amount of water on the bottom over which you add the milk and heat it slowly.

Leave the heat under the potatoes at the lowest level and incorporate the well-cooled butter little by little, stirring vigorously.

Then pour the hot milk in a thin stream, still on low heat, stirring with a spatula. Keep stirring until all the milk is absorbed. Turn off the heat and taste the salt and pepper.

For an even creamier, finer puree, pass the whole composition through a very fine sieve again before serving. GOOD APPETITE!

For a better example of how to prepare, we invite you to follow the master Joel Robuchon in the clip below:

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New baked potatoes (fasting)!

The new baked potatoes are delicious. Their recipe is simple and can get you out of trouble when you need to quickly prepare something tasty. If you want, you can prepare other vegetables in this way. Let's get started!



1.Wash the potatoes very well under a stream of cold water (possibly with a clean sponge).

2.Then, without peeling them, cut them into pieces (their size depends on your preferences, but take into account that the baking time of large pieces is longer).

3.Add the salt, ground black pepper, garlic passed through the garlic press and olive oil in the bowl with the prepared potatoes. Mix very well.

4. Transfer the potatoes to a baking tray.

5. Bake them until they are ready in the preheated oven to 180-200 ° C. To check their preparation, prick them with a toothpick.

New baked potatoes with dill and garlic

Although the potato is one of the most loved vegetables, I can't say that I am among that category of Romanians who are a potato fan. I eat them, I'm not saying I refuse. I like it in the form of mashed potatoes or french fries, but I would always prefer a green bean dish instead of a potato salad, for example.

But this is not the case with new potatoes. When it comes to new potatoes, at least those prepared according to this recipe for baked new potatoes with dill and garlic, I would eat anytime and at any time and in any quantity. I like it so much.

Maybe their preparation is not exactly what you are used to. When you say new potatoes, you think of whole cooked potatoes. They are usually made this way, but they should be very small, very young so that you can cook them like this. Unfortunately, this type of new potato is very rare. Those in the trade are a bit big.

Being fragile, they might cook, but I don't like it if the big ones are cooked whole, so I cut them into cubes that are 2-3 centimeters long and then I cook them. In my opinion, they come out much tastier that way. They have a sweetness of their own, a special taste. Probably, being smaller pieces, the oil and flavors from the vegetables penetrate better and hence their better taste.

Usually new potatoes are not peeled. But, there are also capricious people who do not want to hear about potatoes cooked with peel. It can be removed very easily. But we will not use this potato peeler but a wire dish sponge.

I showed you in the video below how to clean these new potatoes. If you wash them with warm water, they clean even easier and faster. However, the moment you wash them, their peel, at least part of it, depending on the potato, will come off. If you want to peel them at all, you can still clean them with a sponge. It is important to wash them very well!

Ideally, you should use olive oil. They come out tastier. But if you don't have it, it's okay to use sunflower oil as well. Also, the spices may be different from the ones I use. In fact, I just added salt and tasted the potatoes using dill and garlic. But you can also use pepper, paprika, rosemary, oregano, etc. whatever you like.