From the top, you'll see beautifully golden-brown, herbed new potatoes sitting on a bed of vibrant Spring vegetable ragù. The ragù is a lively mix of green, red, and white colors, with chunks of vegetables poking through a thick, glossy sauce. Garnished with a sprinkle of fresh chopped parsley and a drizzle of golden olive oil.

Herb-Crusted New Potatoes with Spring Vegetable Ragù

Name: Herb-Crusted New Potatoes with Spring Vegetable Ragù
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 New Potatoes washed and pat dry; 2 tablespoon Herbes de Provence; 1 bunch Asparagus trimmed and cut into 1-inch pieces; 1 cup Shelled English Peas; 2 medium Carrots peeled and diced; 4 cloves Garlic minced; 2 tablespoons Tomato Paste; 2 cups Vegetable Broth; 1 cup Dry White Wine; 1 tablespoon Flat Leaf Parsley chopped; 3 tablespoons Olive Oil; to taste Sea Salt; to taste Freshly Ground Black Pepper

Italian-inspired, comforting main course featuring fresh new potatoes.

Category Main Course

Prep 15 minutes

Cook 30 minutes

Style Italian

Technique Roasting

Diet Friendly Vegan

Daily recipe · April 08, 2024

A little about this dish

For this innovative but cozy main course, we are drawing from the hearty and flavorful Italian cuisine, featuring fresh new potatoes. The earthiness of the potatoes is perfectly complemented by the bright flavors of seasonal ingredients and traditional Italian herbs.

Ingredients (for 2)

New potatoes — 12 — washed and pat dry
Herbes de provence — 2 tablespoon
Asparagus — 1 bunch — trimmed and cut into 1-inch pieces
Shelled english peas — 1 cup
Carrots — 2 medium — peeled and diced
Garlic — 4 cloves — minced
Tomato paste — 2 tablespoons
Vegetable broth — 2 cups
Dry white wine — 1 cup
Flat leaf parsley — 1 tablespoon — chopped
Olive oil — 3 tablespoons
Sea salt — to taste
Freshly ground black pepper — to taste

Preparation

Step 1 — 🥔🥣🔥

Toss the new potatoes with 1 tablespoon olive oil, Herbes de Provence, sea salt, and black pepper. Arrange on a baking tray and roast in a preheated oven at 400°F for 20-25 minutes, until golden and crisp.
Step 2 — 🥘🧄🍴

While the potatoes are roasting, heat remaining olive oil in a large skillet over medium heat. Add garlic and stir until fragrant.
Step 3 — 🥕🥘⏲️

Add asparagus and carrots to the skillet, seasoning with salt and pepper. Cook for about 5 minutes, until slightly tender.
Step 4 — 🍅🍵🍷

Stir in tomato paste, and then add peas, vegetable broth, and wine. Let the ragù simmer over low heat for 10-15 minutes, until the vegetables are tender and the sauce has thickened.
Step 5 — 🍽️🥔🍃

Once the potatoes are done, serve them on a bed of the vegetable ragù. Garnish with chopped parsley and a drizzle of olive oil.

A final fox tip

This dish brings out the natural sweetness of new potatoes - a spring crop - balanced by the herby crust. The ragù can be customized using any seasonal vegetables, keeping the dish fresh and versatile. It's a great way to get kids involved in the kitchen by letting them mix the potatoes with seasoning and vegetables into the ragù.