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new potatoes

Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes

Roasted New Red Potatoes with Lemon and Basil

Roasted New Red Potatoes with Lemon and Basil // Karista's Kitchen

A potato side dish can taste indulgent, comforting or even refreshing like this Roasted New Red Potatoes with Lemon and Basil.  

Although I’m a huge fan of classically prepared potatoes such as mashed potatoes, I do have an affinity for a simply roasted potato dish.  Roasting new potatoes or fingerlings gives a crisp outside and soft, creamy inside which pairs well with all sorts of lovely ingredients.

Often I use chopped fresh rosemary, garlic and lemon and finish with sea salt.  But this recipe uses the combination of lemon and basil, which I think are two ingredients that were made for each other.

Sometimes I’ll gently warm a bit of sliced garlic in extra virgin olive oil and then when the potatoes are done, I’ll toss the potatoes with the garlic infused oil and top with the lemon and basil.  And sometimes I skip the garlic and simply finish roasted new or fingerling potatoes with a sprinkling of lemon zest and basil chiffonade.

Or you can do what my youngest gal does… slather these potatoes with some sour cream, Irish cheddar cheese and dig in. 😉

Roasted New Red Potatoes with Lemon and Basil // Karista's Kitchen

When I’ve had my fill of potatoes dauphinoise, gratin, scalloped or mashed potatoes, this lovely side dish is a most refreshing change and a delicious compliment to a meat or poultry entrée.

This potato dish is also fabulous in the spring paired with roast lamb or whatever you might serve for Easter or Mother’s Day Dinner.

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Roasted New Red Potatoes with Lemon and Basil

Serving Size: 4-6

Roasted New Red Potatoes with Lemon and Basil


  • 1lb red new potatoes or fingerlings, scrubbed clean
  • 3-4 tablespoons extra virgin olive oil, divided
  • Salt and pepper
  • 1 clove garlic, sliced
  • Zest of one lemon
  • 1 bunch basil, sliced chiffonade or chopped
  • Sea salt to finish


  • Pre-heat the oven to 425F
  • Toss the potatoes in 2 tablespoons extra virgin olive oil and then season with some salt and pepper. Place the potatoes in a single layer on a lined baking sheet and place them in the oven.
  • Roast the potatoes for 25-30 minutes or until toasty brown on the outside and soft on the inside.
  • When the potatoes are done remove them from the oven and let them cool for five minutes.
  • While the potatoes are cooling, warm 2 tablespoons olive oil in a saute pan over low heat and then add the sliced garlic. When the garlic becomes fragrant, about 3-5 minutes, remove the garlic from the oil.
  • Transfer the potatoes to a bowl and toss with the garlic oil, lemon zest and basil chiffonade. Season to taste with sea salt and then transfer to a serving bowl or platter. Serve warm.
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    Kid Friendly Sassy Side dishes 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.