Roasted New Red Potatoes Recipe

There’s something irresistible about the crispy edges and buttery centers of roasted new red potatoes, fresh from the oven and glistening with herbs and olive oil. Whether you're pairing them with grilled steak, roast chicken, or enjoying them on their own, these golden nuggets are the ultimate comfort side dish.

this Recipe

I started making these potatoes when I needed a fuss-free side for a last-minute dinner party. Now, they’re a staple in my kitchen—ready in under an hour, budget-friendly, and always a crowd-pleaser.

Every time they hit the table, they disappear fast. Let’s dive into why you’ll love this simple but sensational dish.

Why You’ll Love These Roasted New Red Potatoes

This recipe is all about turning a humble ingredient into something extraordinary. With just a handful of pantry staples and minimal prep, you’ll have a side that’s packed with flavor and texture.

First off, they’re incredibly easy. No peeling required—just a quick wash and slice, and they’re ready for the oven. A toss in olive oil, garlic, and herbs is all it takes to get them golden and crisp.

They’re quick to make. From start to finish, you’re looking at about 35–40 minutes. Most of that is hands-off while they roast, giving you time to prep the rest of your meal (or pour a glass of wine and relax).

They’re healthy-ish and naturally gluten-free. New red potatoes are rich in potassium and fiber, and when roasted with heart-healthy olive oil, they’re a satisfying option for just about any diet.

They’re incredibly versatile. You can dress them up with fresh herbs, spices, cheese, or even a squeeze of lemon. They work just as well at a summer cookout as they do beside a cozy winter roast.

With all that going for them, you’ll find yourself making these again and again. Let’s talk ingredients.

Ingredients Notes

The beauty of this dish lies in its simplicity, but each ingredient plays a vital role in bringing out the best in these potatoes.

New red potatoes are the star here. Their thin skins get beautifully crisp in the oven while the interior stays creamy and tender. Choose small, evenly sized potatoes so they cook uniformly. If they’re on the larger side, just halve or quarter them.

Olive oil helps crisp the edges and enhances the flavor. Go for extra virgin if you can—it adds a peppery richness that complements the natural sweetness of the potatoes.

Garlic adds a bold, savory layer to every bite. I like to use freshly minced garlic tossed with the potatoes just before roasting. If you’re sensitive to garlic, you can roast whole cloves alongside the potatoes for a milder touch.

Fresh herbs, like rosemary or thyme, bring aromatic depth and a pop of green. Dried herbs work in a pinch, but fresh ones take it to the next level. Don’t be afraid to mix and match based on what’s in your fridge or garden.

All you need beyond that is salt and pepper. I prefer coarse kosher salt and freshly cracked black pepper for maximum flavor.

For equipment, you’ll want a large rimmed baking sheet—metal is best for even browning. A good chef’s knife and a sturdy mixing bowl round out your tools.

How To Make These Roasted New Red Potatoes

Making these potatoes is as easy as toss, spread, and roast. Here’s how it all comes together.

Start by preheating your oven to 425°F (220°C). This high heat is key to getting that perfect crispy exterior without overcooking the inside.

While the oven heats, scrub the new red potatoes and pat them dry. If they’re small, halve them; if larger, quarter them. Place them in a large bowl.

Drizzle in the olive oil and add your minced garlic, chopped herbs, salt, and pepper. Toss everything well to ensure each potato is evenly coated. You should see a light sheen on all the pieces.

Spread the potatoes in a single layer on your baking sheet, cut side down for maximum browning. Make sure they’re not crowded—use two sheets if needed. Crowding traps steam and prevents crisping.

Roast for 30–35 minutes, flipping halfway through to get all sides golden brown. They’re done when they’re fork-tender inside and deeply caramelized on the outside.

You can serve them right away, or keep them warm in a low oven while you finish the rest of your meal. Total time? Just about 40 minutes, with maybe 10 of those spent actually working.

Storage Options

Got leftovers? Lucky you—these potatoes reheat beautifully.

Store them in an airtight container in the fridge for up to 4 days. Avoid stacking them too tightly so they don’t lose their crisp.

To reheat, pop them back on a baking sheet and warm them in a 400°F oven for 10–12 minutes. They’ll regain much of that original crispiness. Microwaving is faster but softens them—better for quick lunches than dinner parties.

If you want to freeze them (though best fresh), let them cool completely first. Place them on a parchment-lined tray to freeze individually before transferring to a freezer bag. Reheat directly from frozen in a hot oven for best texture.

Variations and Substitutions

This recipe is endlessly customizable. Here are a few ideas to get your wheels turning.

Make them cheesy by adding grated Parmesan in the last 10 minutes of roasting. It melts into a crispy, golden crust that’s absolutely irresistible.

Add spice with a dash of paprika, chili flakes, or even Cajun seasoning. A touch of heat brings out the sweetness of the potatoes and gives them extra personality.

Swap the herbs based on what you have. Dill and lemon zest? Go for it. Oregano and basil? Now you’re talking Mediterranean vibes. The base recipe is a blank canvas.

Use different potatoes like fingerlings, Yukon golds, or baby blues. The cooking time may vary slightly, but the method remains the same.

Go full meal by tossing in veggies like bell peppers or onions, or topping with a fried egg for a hearty brunch bowl.

Don’t be afraid to experiment! Once you’ve got the roasting technique down, the possibilities are endless—and delicious.

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