Roasted New Red Potatoes Recipe

There's something undeniably comforting about the smell of roasted new red potatoes wafting from the oven—earthy, garlicky, and kissed with olive oil. These crispy-on-the-outside, fluffy-on-the-inside little gems are a side dish that always steals the show.

I first made this recipe on a chilly fall evening, trying to recreate the crispy potatoes from a cozy bistro we visited on vacation. One bite in, and my family was hooked. Now, it's our go-to side for everything from weeknight chicken to holiday roasts. It’s quick, easy, and endlessly customizable—a true kitchen staple.

Whether you're feeding a crowd or just trying to jazz up a simple dinner, these roasted potatoes are about to become your favorite go-to. Let’s dive into what makes them so irresistible.

Why You'll Love This Roasted New Red Potatoes Recipe

Get ready to meet your new favorite side dish. This Roasted New Red Potatoes recipe is deliciously simple, and it pairs beautifully with just about anything on your table.

First of all, let’s talk ease. With just a handful of pantry ingredients and minimal prep, these potatoes are ready for the oven in under 10 minutes. No peeling, no boiling—just a quick chop, season, and roast.

They’re also incredibly budget-friendly. New red potatoes are usually inexpensive and widely available, making this dish ideal for feeding a family or a crowd without breaking the bank.

Need something versatile? These roasted potatoes check that box, too. Serve them alongside grilled steak, roast chicken, or even scrambled eggs for brunch. You can also toss in fresh herbs or sprinkle on parmesan for a twist.

And let’s not forget the texture—a golden, crispy exterior that gives way to a soft, buttery center. It’s the kind of side that disappears fast, so consider making a double batch!

If you’ve been looking for a simple, foolproof recipe to add to your regular rotation, this one’s it. Let’s take a closer look at the ingredients that make these potatoes shine.

Ingredients Notes

The beauty of this dish lies in its simplicity. Each ingredient plays a key role in building flavor and achieving that perfect crispy texture.

New red potatoes are the star here. Their naturally creamy texture and thin skins make them perfect for roasting. Because they’re lower in starch than russet potatoes, they hold their shape well and don’t need peeling—just a quick scrub and chop.

Olive oil is essential for that golden-brown finish. Go for a good-quality extra virgin olive oil if you can—it not only adds richness, but also helps the seasoning stick to every little crevice of the potatoes.

Garlic adds an irresistible savory depth. Freshly minced garlic gives the boldest flavor, but if you're short on time, garlic powder works in a pinch. I often toss in a few whole cloves for a mellow, roasted sweetness.

Fresh rosemary or thyme takes the flavor to the next level. These herbs infuse the oil and potatoes during roasting, giving each bite a subtle woodsy aroma. Dried herbs work too, but fresh is worth it if you have it on hand.

You’ll also want salt and black pepper—simple, but crucial. Don’t be shy here; seasoning is what transforms these from bland to crave-worthy.

As far as tools go, all you really need is a sturdy baking sheet (I like to line mine with parchment for easy cleanup), a mixing bowl, and a sharp knife.

How To Make This Roasted New Red Potatoes Recipe

Roasting these potatoes is straightforward and satisfying—perfect for busy weeknights or lazy Sunday dinners.

Start by preheating your oven to 425°F (220°C). You want it nice and hot so the potatoes get that beautifully crisp exterior. While the oven heats, rinse your new red potatoes and cut them into halves or quarters, depending on their size. You’re aiming for evenly sized pieces so they roast at the same rate.

Next, transfer the chopped potatoes to a large mixing bowl. Drizzle them with olive oil, then toss with minced garlic, salt, pepper, and fresh herbs. Make sure every piece is well-coated—this is what gives them their flavor-packed, crispy crust.

Spread the potatoes out on a baking sheet in a single layer, cut-side down. Crowding the pan can lead to steaming instead of roasting, so if you're making a large batch, consider using two pans.

Roast for 25 to 30 minutes, flipping once halfway through. You’ll know they’re done when the edges are golden brown and crispy, and a fork glides effortlessly through the center.

Once out of the oven, I like to hit them with a final pinch of flaky sea salt and maybe a squeeze of lemon juice for brightness. Serve them piping hot—they’re at their best right off the pan.

Start to finish, you’re looking at about 35–40 minutes total. Easy, satisfying, and guaranteed to disappear fast.

Storage Options

These potatoes store surprisingly well—if you have any leftovers, that is!

To refrigerate, let them cool completely, then transfer to an airtight container. They’ll stay fresh for up to 4 days.

You can also freeze them, though they’re best fresh. If you do freeze, spread the roasted potatoes on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll keep for about 2 months. Reheat from frozen at 400°F until heated through and re-crisped, about 15–20 minutes.

For reheating in the microwave, use a microwave-safe plate and cover with a damp paper towel. Heat in 30-second bursts until warmed through, though they may lose some crispiness this way.

The best method? A quick toss in a hot skillet or toaster oven to bring back that golden crunch.

Variations and Substitutions

One of my favorite things about this recipe is how easily you can switch it up depending on what you have on hand.

Try swapping the herbs—use dill or parsley for a fresh, vibrant finish, or go bold with crushed red pepper flakes for a spicy kick. A little smoked paprika also adds amazing depth and color.

Want a cheesy twist? Toss the hot roasted potatoes with grated parmesan or crumbled feta right before serving. The residual heat melts the cheese just enough for a deliciously savory coating.

If you’re avoiding garlic, try using shallots or a dash of garlic-infused oil instead. You still get that aromatic flavor without the bite of raw garlic.

For a heartier option, add in sliced onions, carrots, or even brussels sprouts to roast alongside the potatoes. They soak up the same flavors and make the dish more filling.

And if you don’t have red potatoes? Yukon Golds or baby fingerlings make great substitutes. Just adjust your roasting time based on the size and density of your spuds.

Don’t be afraid to experiment—this is one of those recipes that welcomes creativity. Try it your way and make it your own!

Print