Roasted New Red Potatoes Recipe

There's something undeniably cozy about a pan of roasted new red potatoes fresh out of the oven. Their crispy golden skins give way to fluffy, buttery centers that are impossible to resist—and that earthy, garlicky aroma? It fills the kitchen with comfort.

this Recipes

I started making this recipe during one particularly hectic week when I needed a quick, no-fuss side that still felt special. These potatoes came to the rescue, and they’ve been a dinner staple ever since—crunchy on the outside, creamy on the inside, and bursting with flavor.

Let’s dive into why you’ll be reaching for this recipe again and again.

Why You’ll Love These Roasted New Red Potatoes

Get ready to fall in love with your new go-to side dish. These roasted new red potatoes check all the boxes: simple, satisfying, and absolutely delicious.

First, they’re wonderfully easy to prepare. A bit of chopping, a drizzle of olive oil, and a sprinkle of seasoning are all it takes before they’re off to the oven. No peeling, no parboiling—just pure simplicity.

Second, they’re incredibly budget-friendly. Red potatoes are affordable and widely available, making this a side dish that doesn’t break the bank. You can make a big batch for a crowd or just enough for a weeknight dinner without any hassle.

They’re also endlessly versatile. Serve them alongside roasted chicken, grilled steak, or even as part of a veggie bowl. You can change up the herbs and spices to match whatever’s on the menu, and they always deliver.

And let’s not forget the texture. Roasting at high heat turns these small red gems into crispy-edged, tender bites that are almost addictive. A little sea salt and cracked pepper is all they need to shine, but you can dress them up however you like.

Now that you’re on board, let’s talk about what you’ll need to bring these potatoes to life.

Ingredients Notes

The beauty of this recipe lies in its minimal ingredient list—each component works hard to add flavor and texture to the final dish.

Let’s start with the new red potatoes themselves. These small, waxy potatoes have a thin skin and a naturally creamy interior that holds up beautifully to roasting. Their compact size means they cook evenly and quickly, and their skin crisps up perfectly in the oven. If you can’t find true “new” red potatoes, any small red variety will do the trick.

Olive oil plays a crucial role in both flavor and texture. It helps the seasonings stick to the potatoes while encouraging that coveted crispiness. I always use extra virgin olive oil for its richness and slight peppery bite, but feel free to use any neutral oil if preferred.

Garlic—whether fresh and minced or in powder form—brings a warm, savory depth. I love tossing the potatoes with whole crushed garlic cloves before roasting so they infuse the oil and potatoes as they cook. Garlic powder works well too if you’re in a pinch.

Herbs take these roasted potatoes from basic to bold. I typically reach for fresh rosemary or thyme, but dried herbs are a fine substitute. The key is to use herbs with robust flavor that can stand up to the heat of the oven. A sprinkle of chopped parsley right before serving adds a fresh pop of color and brightness.

You’ll also want kosher salt and freshly ground black pepper. These essentials enhance every other flavor in the pan. Don’t be shy here—generous seasoning is key for that restaurant-quality finish.

As for tools, all you really need is a sharp knife, a sturdy cutting board, and a large sheet pan. I recommend lining the pan with parchment paper for easy cleanup and better crisping. A spatula for flipping halfway through is helpful, too.

How To Make These Roasted New Red Potatoes

Making these potatoes is about as easy as it gets, but a few small details make a big difference in the final result.

Start by preheating your oven to 425°F. This high heat is crucial for achieving that golden, crispy exterior. While the oven heats, wash your new red potatoes and pat them dry thoroughly—moisture is the enemy of crispiness. Then, slice the potatoes in half or quarters, depending on their size. You want evenly sized pieces so they roast at the same rate.

Transfer the potatoes to a large bowl and drizzle with olive oil. Add in your seasonings—salt, pepper, minced garlic or garlic powder, and chopped rosemary or thyme—then toss everything together until the potatoes are evenly coated. Every piece should glisten with oil and have a visible coating of seasoning.

Spread the potatoes in a single layer on your prepared sheet pan, cut side down. Don’t crowd them—if they’re too close together, they’ll steam instead of roast. Give them space so the hot air can work its magic.

Roast the potatoes for 35–40 minutes, flipping them once about halfway through. You’ll know they’re done when the edges are deeply golden and a fork slides in easily. Don’t rush the process—those extra few minutes in the oven make all the difference for texture.

Once out of the oven, give them a final sprinkle of chopped parsley or a little more salt if needed. Serve immediately while they’re still hot and crisp. From start to finish, this dish takes under an hour and is mostly hands-off, making it perfect for busy evenings or weekend meals alike.

Storage Options

If you end up with leftovers, don’t worry—roasted red potatoes store surprisingly well.

Let the potatoes cool to room temperature before transferring them to an airtight container. They’ll keep in the fridge for up to 4 days. Be sure not to seal them while still warm, or condensation can lead to soggy potatoes.

You can also freeze them, though the texture may soften slightly after thawing. Spread cooled potatoes in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for 2 to 3 months this way.

To reheat, place them in a 400°F oven for about 10-15 minutes, or until heated through and re-crisped. Avoid microwaving, as it tends to make them rubbery and less appealing.

Variations and Substitutions

This recipe is endlessly adaptable depending on what’s in your pantry or what flavors you’re craving.

Try swapping red potatoes for baby Yukon golds or fingerlings. The key is using small, waxy potatoes with thin skin, which roast beautifully and hold their shape.

For a different flavor profile, use smoked paprika and cumin in place of herbs. This gives the potatoes a smoky, earthy depth that's great alongside grilled meats or tacos.

Add a touch of heat with a sprinkle of crushed red pepper flakes or cayenne. Or, stir in some freshly grated Parmesan cheese during the last five minutes of roasting for a savory, crispy topping.

Craving a tangy twist? Toss the roasted potatoes with a splash of lemon juice or a spoonful of Dijon mustard before serving. The acidity helps brighten the dish and pairs well with rich mains.

Don’t be afraid to experiment—this recipe is meant to be played with. Once you’ve mastered the basics, you’ll find new ways to make it your own every time.

Print