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Spicy Roasted New Potatoes

An easy combination of spices, worcestershire sauce, and olive oil lends zest and interest to plain potatoes. Perfect as a side dish with roasts and grilled meats.

8 Servings


2 lb

fingerling potatoes (or small new potatoes)

½ tsp

garlic powder

½ tsp


½ tsp

Hungarian hot paprika

¼ tsp

freshly ground pepper

1 Tbsp

Worcestershire sauce

⅓ cup

olive oil


Position a rack in the lower third of the oven, and preheat to 375 degrees F.

Wash and dry the potatoes. Cut the potatoes in half, or as needed so that all the potatoes are about the same size to ensure even cooking.

Place the garlic powder, salt, paprika, and pepper in a medium-sized bowl and whisk to combine. Add the worcestershire and oil, and whisk to blend. Add the potatoes, and toss to coat.

Transfer the potatoes to a baking sheet, arranging them in a single layer so they don't touch. Bake until they're browned and tender when pierced with a fork, 30 to 40 minutes. Serve hot.


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