Roasted New Red Potatoes Recipe

There's something magical about the way roasted new red potatoes transform in the oven—golden and crispy on the outside, tender and fluffy on the inside, with just the right hint of salt and herbs to make each bite irresistible. The rich, earthy aroma as they roast is reason enough to make this simple side dish a staple in your weekly rotation.

this Recipe

I first started making these potatoes when I needed an easy, crowd-pleasing dish for a last-minute family dinner. Now, they're my go-to for everything from weeknight meals to holiday spreads. They're quick to prep, budget-friendly, and always disappear fast.

Whether you're planning a casual dinner or hosting a festive gathering, these roasted red potatoes bring rustic comfort and bold flavor to any table. Let’s dig into what makes them so special.

Why You’ll Love This Roasted New Red Potatoes Recipe

Once you try these roasted new red potatoes, you’ll wonder how you ever lived without them. They’re not just easy—they’re practically foolproof, and the flavor payoff is huge.

First off, they’re incredibly easy to make. With just a handful of pantry staples and a few fresh herbs, you can prep these potatoes in under 10 minutes. After that, the oven does all the heavy lifting.

They’re also budget-friendly. New red potatoes are usually one of the more affordable options at the grocery store or farmers market, and they pair beautifully with any protein—from grilled chicken to roast beef.

What’s more, they’re totally versatile. You can dress them up with garlic, Parmesan, rosemary, or smoked paprika, or keep things simple with olive oil and sea salt. They’re just as delicious hot out of the oven as they are at room temperature, making them perfect for potlucks and picnics.

And let’s not forget how family-friendly they are. Even picky eaters love the crispy edges and soft centers. Plus, they’re naturally gluten-free and vegetarian, so they work with a variety of dietary needs.

Next, let’s take a closer look at the ingredients that make this side dish so crave-worthy.

Ingredients Notes

What makes this dish shine is its simplicity. Each ingredient works hard to bring out the natural flavor of the red potatoes while adding a delicious savory depth.

The star, of course, is the new red potatoes. Their thin skins get beautifully crisp in the oven, while the inside stays tender and creamy. Because they’re young, they’re less starchy than other varieties and cook up quickly. Try to choose uniformly sized potatoes for even roasting, or cut them to match.

Next, you’ll need olive oil—a generous drizzle is key to getting those perfectly crisp edges. I like using extra-virgin olive oil for its fruity flavor and high roasting temperature, but any good quality oil will do.

For seasoning, I start with kosher salt and freshly ground black pepper. Don’t skimp here—salt brings out the natural sweetness of the potatoes. From there, I add garlic powder and dried rosemary for extra flavor. If you prefer fresh rosemary, toss it in halfway through roasting to prevent burning.

Optional but highly recommended is a sprinkle of Parmesan cheese right after roasting. It melts slightly and clings to the hot potatoes, adding a nutty, savory finish.

As for equipment, all you really need is a rimmed baking sheet and a mixing bowl. A good metal spatula also helps when flipping the potatoes to ensure even browning.

How To Make This Roasted New Red Potatoes Recipe

Making these potatoes couldn’t be simpler, and the result is pure comfort food perfection. Here's how to do it step by step.

Start by preheating your oven to 425°F (220°C). This high heat is essential for crisping the potato skins while keeping the insides soft and fluffy. While the oven is heating, rinse your red potatoes and pat them dry. If they’re on the larger side, cut them in halves or quarters for even roasting.

Transfer the potatoes to a large mixing bowl and toss them with olive oil, making sure each piece is thoroughly coated. Then add your seasonings—salt, pepper, garlic powder, and rosemary—and mix well so the flavors are evenly distributed.

Spread the potatoes out in a single layer on a baking sheet. Be sure not to overcrowd the pan; giving the potatoes space allows the hot air to circulate, which is what creates those delicious crispy edges. If necessary, use two pans.

Roast the potatoes for about 25 to 30 minutes, flipping them once halfway through. You’ll know they’re ready when they’re golden brown and easily pierced with a fork. The aroma at this stage is absolutely irresistible.

Once they’re out of the oven, you can sprinkle on some freshly grated Parmesan cheese, chopped parsley, or a squeeze of lemon juice if you want to brighten things up. Serve them hot for maximum crispiness, but they’re still fantastic as they cool.

From start to finish, you’re looking at about 35 minutes total, including prep. It's a fast, easy win on any night of the week.

Storage Options

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

In the refrigerator, they’ll stay fresh for up to 4 days. To reheat, simply pop them back into a 400°F oven for about 10 minutes, or warm them in a skillet over medium heat. Microwaving works in a pinch, but you’ll lose some of that signature crispness.

If you want to freeze them, go right ahead—just know the texture won’t be quite the same once thawed. Spread the cooled potatoes on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat directly from frozen in a hot oven.

These potatoes are also excellent in leftovers—toss them into a breakfast hash or a salad for a quick, hearty upgrade.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. You can tweak the flavor profile to match whatever else you’re cooking or what you have on hand.

For a garlic lover’s version, mince a few cloves of fresh garlic and add them to the pan during the last 10 minutes of roasting. This gives the garlic time to mellow and caramelize without burning.

To make the dish vegan, simply skip the Parmesan or use a dairy-free alternative. The potatoes will still be delicious thanks to the herbs and seasoning.

Want something a little spicier? Add a pinch of smoked paprika or crushed red pepper flakes before roasting. It adds just the right amount of heat and depth.

If you have other potatoes to use up, feel free to substitute with baby Yukon Golds or fingerlings. Just cut them to similar sizes so they cook evenly.

And for a Mediterranean twist, toss the roasted potatoes with crumbled feta, kalamata olives, and fresh oregano just before serving. It’s a bright, savory variation that works beautifully with grilled meats or fish.

Don’t be afraid to get creative with this one—there’s no wrong way to enjoy perfectly roasted potatoes!

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