Roasted New Red Potatoes Recipe

There’s something magical about the crackle of perfectly roasted potatoes fresh out of the oven. Golden and crisp on the outside, fluffy and tender on the inside—Roasted New Red Potatoes are the kind of comfort food that feels both rustic and elevated.

This recipe has become a staple in my kitchen ever since I whipped it up as a last-minute side for a Sunday dinner. Its simplicity, affordability, and irresistible flavor make it the kind of dish you’ll reach for time and time again.

Let’s dig into why this dish is a must-make for your weeknight lineup or weekend table.

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 aren’t just tasty—they’re the kind of low-effort, high-reward recipe that every home cook needs in their back pocket.

First, let’s talk ease. With just a handful of pantry staples and one sheet pan, this recipe comes together with minimal prep and even less cleanup. It’s the perfect side when you’re juggling a main dish and still want something special on the plate.

They’re also incredibly budget-friendly. Red potatoes are affordable, widely available year-round, and can stretch to feed a crowd without breaking the bank.

Texture is everything here. Roasting brings out the natural sweetness of red potatoes while giving them that irresistible crispy skin. Paired with herbs and garlic, they’re savory and satisfying in every bite.

And if you're cooking for a crowd—or picky eaters—these potatoes are a safe bet. They pair beautifully with everything from grilled meats to roasted veggies and work equally well at weeknight dinners or holiday feasts.

Once you’ve made them once, you’ll want to make them again and again. And lucky for you, the next section covers everything you need to get started.

Ingredients Notes

The beauty of this recipe is how it transforms humble ingredients into something memorable. Each component plays a specific role in balancing flavor, texture, and aroma.

New red potatoes are the heart of the dish. Their waxy texture holds up beautifully during roasting, giving you creamy centers and crisp edges. Choose smaller ones if possible—they roast faster and get crispier.

Olive oil is what gives these potatoes their golden sheen and satisfying crunch. Don’t skimp here. A good drizzle of quality olive oil not only enhances flavor but also helps the seasonings stick.

Garlic—whether minced fresh or added as garlic powder—infuses the potatoes with a savory depth. I usually go for fresh garlic, chopped finely, which toasts slightly in the oven for extra flavor.

Fresh herbs, like rosemary or thyme, add that earthy, aromatic touch. If fresh isn’t on hand, dried herbs will work—just use a little less since their flavor is more concentrated.

You won’t need any fancy tools for this recipe. A rimmed baking sheet and a good chef’s knife are all you need to pull off this dish like a pro.

How To Make These Roasted New Red Potatoes

Making this dish is wonderfully straightforward, and once you’ve got the basics down, it’s easy to customize.

Start by preheating your oven to 425°F. You want it nice and hot—this high heat is what gives the potatoes that crisp, caramelized exterior. While the oven heats, rinse and dry your red potatoes thoroughly. Drying them well is key to getting them crispy.

Next, cut the potatoes into halves or quarters depending on their size. You’re aiming for uniform pieces so they cook evenly. Place them directly on your baking sheet, then drizzle with olive oil.

Toss the potatoes with salt, pepper, garlic, and your herbs of choice right on the baking sheet. Use your hands or a spatula to coat each piece thoroughly. Spread them out in a single layer, cut side down for maximum browning.

Roast for 25 to 30 minutes, flipping once about halfway through. You’ll know they’re done when the edges are deeply golden and a knife slides in easily. The smell will be nutty, garlicky, and utterly mouthwatering.

Let them rest on the sheet for a few minutes before serving. This allows the exterior to crisp up just a bit more and makes for easier handling.

From start to finish, you’re looking at about 35–40 minutes of total time—most of which is hands-off. Just enough time to prep your main dish or pour yourself a glass of wine.

Storage Options

These potatoes store surprisingly well, making them ideal for meal prep or leftovers. Let them cool completely before transferring to an airtight container.

In the fridge, they’ll keep for up to 4 days. To maintain their crispness, reheat in the oven or air fryer at 375°F for about 5–10 minutes. Microwaving works too, though they’ll be softer.

If you want to freeze them, it’s best to do so after roasting. Spread them out on a tray, freeze until solid, then transfer to a zip-top bag. Reheat straight from frozen in a hot oven for best results.

Avoid storing them with sauces or in overly moist environments—they’ll lose their crunch and become soggy.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. Once you’ve nailed the basics, the sky’s the limit.

Swap out red potatoes for fingerlings, Yukon golds, or even sweet potatoes. Just adjust the roasting time depending on size and moisture content.

Add a sprinkle of Parmesan cheese in the last 5 minutes of roasting for a savory, cheesy crust. It’s especially good with Italian seasoning or a bit of crushed red pepper.

If you love heat, toss in a dash of smoked paprika or cayenne before roasting. These add warmth and depth without overpowering the natural potato flavor.

Try changing up the herbs—oregano and parsley give a Mediterranean twist, while dill pairs beautifully with a dollop of sour cream on the side.

Want to make it a one-pan meal? Toss in some sliced onions, bell peppers, or even chicken thighs and roast everything together. Just be sure to adjust cook times accordingly.

Don’t be afraid to experiment. This recipe is as forgiving as it is flavorful—once you’ve tried it, you’ll see how easy it is to make it your own.

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