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ORGANIZATION AT WORK OR HOME

Guatemalan Roasted New Potatoes 

These are easy to prepare. New potatoes are tossed in extra-virgin olive oil, salt, basil, and red crushed pepper, and then roasted to perfection; moist and tender insides surrounded by a crispy, well-seasoned skin.

Ingredients needed:


3 pounds new potatoes

1 Tablespoon extra-virgin olive oil

1 teaspoon Kosher or sea salt

2 teaspoons Crushed Red Pepper

2 teaspoons Crushed Basil


  • Preheat your oven to 400°F.*
  • Wash each new potato under running water using your hands to wipe away any grit. Pat dry with a paper or kitchen towel. Make sure the potatoes are completely dry.
  • Place the dry new potatoes in a large bowl. Drizzle the potatoes with extra-virgin olive oil. Sprinkle the potatoes with kosher or sea salt (about 1 teaspoon) and a several turns of the basil and crushed red pepper. Toss the potatoes with your hands making sure each potato is covered in extra-virgin olive oil and seasonings.
  • Put the potatoes in a baking dish You can line the baking dish with aluminum foil for easier cleanup. If you find there is excess olive oil pooling in the bottom of the bowl, do not add this to the baking sheet. You want each potato to be coated; however, you do not want them dripping with oil.
  • Evaluate the seasoning situation. If you see a lot of salt, red pepper, or basil sitting in the bowl after you coat the potatoes, re-do the potatoes.
  • Place the baking dish in the oven and cook until the potatoes are tender on the inside, but crispy on the outside (40 – 45 minutes). Using a spatula, flip the potatoes every 10 – 15 minutes to ensure even roasting.
  • You can test the doneness of the potatoes by piercing one with a fork. If the fork goes in and out without any resistance, the potatoes are done.

* You can roast the potatoes at higher and lower temperatures (not under 350°F though); however you will need to adjust your cooking time. If you roast the potatoes at a lower temperature, you will need to leave them in longer. If you roast the potatoes at a higher temperature, you will need to take them out sooner. Simply use the doneness test outlined above to make sure your potatoes are fully cooked through.

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