Roasted red potatoes at their best — plain and simple. Red potatoes are tossed with olive oil, salt, and pepper, then roasted to perfection.
Crispy on the outside and tender on the inside, these roasted new red potatoes bring out the best of this humble ingredient. Lightly coated in olive oil, garlic, and herbs, the potatoes are oven-roasted until golden brown, enhancing their naturally sweet and earthy flavor. Their thin, delicate skins turn deliciously crisp, while the inside stays soft and fluffy. Whether served alongside roasted meats, grilled vegetables, or on their own as a snack, this dish is a simple yet satisfying addition to any table.
What's sold in stores as "new potatoes" are usually just regular potatoes that happen to be small. True new potatoes are immature potatoes dug early in the season. You can find them at farm stands or farmers markets in the late spring. They have thinner, somewhat feathery skins and usually a higher water content (which ironically makes them ill-suited for roasting). What are commonly labeled as new potatoes in grocery stores work great for roasting, though! "Baby" potatoes are names such not because of their age but their size. They are creamier and usually similar to their larger kin. But many packagers use the terms "new" and "baby" interchangeably.
Cool the leftover potatoes, then refrigerate them in an airtight container for about 3 to 5 days. You can also freeze them in a zip top bag (be sure to remove all the air before storing) for up to 6 months. You can reheat roasted potatoes in a myriad of different ways. The trick is to retain that wonderful texture of the crisp outside and the fluffy potato on the inside. You can reheat them in a regular or toaster oven preheated to 400°F. What you are doing essentially is re-roasting them. Just place them on a roasting pan or oven-safe sheet in a single layer, and roast for 15 to 20 minutes, tossing them halfway through for even browning. You can also use an air fryer. Depending on your air fryer, set the temperature to 350 to 400°F. Reheat your potatoes for about 3 to 5 minutes, until they are heated through and as crispy as you like.
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) and adjust the oven rack to the lowest position.
Step 2
Toss potatoes with oil, salt, and pepper in a bowl. Arrange, cut-side down, on a rimmed cookie sheet or jellyroll pan.
Step 3
Roast potatoes in the preheated oven until tender and golden brown, 20 to 30 minutes. Transfer to a serving dish.
| Total Fat7g | 9% | Protein3g | 6% |
|---|---|---|---|
| Saturated Fat1g | 5% | Vitamin C15mg | 16% |
| Sodium301mg | 13% | Calcium17mg | 1% |
| Total Carbohydrate27g | 10% | Iron1mg | 7% |
| Dietary Fiber3g | 10% | Potassium775mg | 16% |
| Total Sugars2g |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I’ve made these Roasted New Red Potatoes multiple times, and they never disappoint. The potatoes come out perfectly crispy on the outside and soft on the inside every time. I like to toss them with olive oil, minced garlic, rosemary, and a little sea salt before roasting. The aroma alone is enough to make everyone hungry before they even reach the table. These are a great side for just about anything—grilled chicken, steak, or even as part of a vegetarian dinner. My kids, who usually avoid anything that looks like a vegetable, absolutely love them. It’s a simple, rustic dish, but it always feels special.
Thank you so much for the wonderful review, Emily! We’re thrilled to hear that the Roasted New Red Potatoes have become a favorite in your home. It’s amazing how something so simple can be so comforting and delicious, especially when shared with family. Your tip about adding rosemary and sea salt sounds absolutely perfect—we might have to try that ourselves! Thanks again for sharing your experience with us. 😊
This recipe is a staple in our household! The new red potatoes have such a naturally buttery flavor, and when roasted just right, they develop a golden, caramelized edge that is completely irresistible. I followed the recipe exactly the first time and loved the balance of seasoning—just enough to bring out the flavor without overpowering the potatoes themselves. Since then, I’ve experimented a bit by adding smoked paprika and fresh thyme, and it turned out amazing. It’s also super easy to prep ahead for gatherings. I served it last weekend at a dinner party, and people couldn’t stop talking about them!
Thank you for sharing your experience, Daniel! We're so happy to hear that this recipe has become a household staple for you. Your additions of smoked paprika and fresh thyme sound absolutely delicious—what a great way to add a personal twist! It’s always rewarding to know that a simple dish like this can be such a hit, especially at dinner parties. We really appreciate your feedback and hope you keep experimenting and enjoying the recipes. 😊
So crispy and flavorful! A must-try side dish.
Simple ingredients, big flavor. Loved it!
