Contact Kid Friendly Sides vegetarian

Roasted Red New Potatoes with Fresh Basil and Lemon

This post is actually a two for one.  I just love a versatile recipe, so when I last prepared these potatoes, the Bennett crew decided they didn’t want the fresh basil and lemon version but something a little more indulgent.  Imagine that, roasted potatoes with garlic and olive oil more indulgent?  Well, just add a little cheese and you’ve got a winner.

Of course I recommended a lovely shredded Gruyère, Ranger Craig voted for his favorite shredded Romano, but the two Bennett gals ended the cheese dilemma with their recommendation of shredded cheddar and pepper jack.  I have to admit, it was delicious.  But then again were talking roasted potatoes, garlic, olive oil and cheese.  What’s not to love!   

Enjoy both versions of these fabulously divine potatoes and let me know which is your favorite.  Happy Cooking!


1lb baby red potatoes, washed

¼ cup extra virgin olive oil

2-3 cloves garlic, sliced

Salt and fresh cracked black pepper

1 lemon zested

¼ cup fresh basil, Julienne or chopped


Heat the oven to 375F.  Line a baking sheet with parchment or foil or roast the potatoes in a large baking dish.

In a sauté pan, heat the olive oil on low heat.  When the oil is warm, remove the sauté pan from the heat and add the sliced garlic.  Let the garlic sit in the warm oil for about 15 minutes while you’re prepping the potatoes.

Put the potatoes in a large bowl and drizzle with the garlic olive oil until all the potatoes are coated.  Sprinkle with salt and pepper.

Place the potatoes on the baking sheet and roast until potatoes are cooked through, about 20-30 minutes depending on thickness.  When the potatoes are done, remove from the oven and let them sit for 5-10 minutes to cool. 

When the potatoes are cool enough to handle, with the palm of your hand, slightly smash each potato and then put them back in the large bowl.  Sprinkle with the lemon zest and chopped basil and toss to coat.  Taste for seasoning, adding additional salt or pepper if needed.  Transfer to a platter and serve immediately.

For Cheesy Smashed Potatoes:  Follow the basic directions for roasting the potatoes.  However, instead of sprinkling with fresh chopped basil and lemon zest, sprinkle with your favorite cheese.  Gruyère, Romano, Parmesan, Cheddar, Pepper Jack or a combination of cheeses!   

OPTIONS: These potatoes are delicious served with most any entrée consisting of roasted or grilled meats.  I especially like this dish when served with roasted pork tenderloin or grilled chicken.  They are also delicious served with a whole roasted chicken that has been stuffed with garlic and rosemary.  The potatoes can be reheated in the oven if necessary and will last about 1 day in the frig. 

Print Friendly

You Might Also Like


  • Reply
    Chef Tom
    June 1, 2010 at 10:43 am

    Great Recipe. I love these potatoes!!

    • Reply
      June 2, 2010 at 3:31 am

      Chef Tom, I’m so glad you love the potatoes! Thank you so much for your kind note and for taking the time to respond. Much appreciated.

  • Reply
    Basil Basics
    June 2, 2010 at 2:11 pm

    I love those little red potatoes. will have to try this recipe. Thanks for sharing.

    — Dan
    Basil Basics

  • Reply
    Pork Saltimbocca « Karista's Kitchen
    September 24, 2011 at 8:52 pm

    […] ideas:  I love to serve this with basil lemon roasted red baby potatoes and fresh mixed greens with citrus vinaigrette.  Or roasted spring asparagus with lemon zest […]

  • Reply
    Roasted Chicken Leg Quarters with Brandy Butter Sauce – Karista's Kitchen
    January 3, 2012 at 9:38 pm

    […] was leftover chicken leg quarters with brandy butter in the frig.  And to top it off, leftover roasted baby red potatoes with fresh basil and lemon.  All I had to do was roast the green beans and dinner would be ready.  Ok, I could live with […]

  • Leave a Reply