Roasted New Red Potatoes Recipe

There's something absolutely magical about the smell of roasted potatoes filling your kitchen, promising a cozy, comforting meal ahead. These Roasted New Red Potatoes come out perfectly crisp on the outside, soft and fluffy inside, and loaded with buttery, herby goodness.

I first discovered this simple yet irresistible recipe on a chilly autumn evening when I needed a quick side dish that still felt special. Since then, it's been my go-to for everything from weeknight dinners to backyard barbecues. Not only are they incredibly easy to make, but they’re also budget-friendly, kid-approved, and versatile enough to pair with almost any main dish.

Let's dive into why you'll want to make these potatoes again and again.

Why You'll Love This Roasted New Red Potatoes Recipe

Get ready to fall in love with your new favorite side dish. This Roasted New Red Potatoes recipe is a must-have for busy families and food lovers alike.

First, the ease of preparation is unbeatable. With just a handful of pantry staples and a few minutes of hands-on time, these potatoes basically cook themselves in the oven.

They’re also wonderfully budget-conscious. A bag of new red potatoes won’t break the bank, and yet the final dish tastes rich and indulgent enough for special occasions.

The flavor and texture are truly outstanding. The high oven temperature gives you that coveted crispy, golden skin while keeping the interior tender and creamy.

Finally, this recipe is extremely adaptable. You can swap in your favorite herbs, add some Parmesan for extra flavor, or even toss the finished potatoes with a squeeze of lemon for a fresh twist.

Now that you're hooked, let’s take a closer look at the simple ingredients that make these roasted red potatoes shine.

Ingredients Notes

The beauty of these Roasted New Red Potatoes lies in their simplicity. A few quality ingredients come together to create something absolutely delicious.

New red potatoes are the star of the show. Their waxy texture holds up beautifully under high heat, creating that crisp exterior while maintaining a buttery, tender inside. Look for small, evenly sized potatoes to ensure even roasting.

Olive oil is essential for getting those perfectly crisped edges. A generous drizzle ensures the potatoes don’t stick to the pan and helps the skins turn golden and flavorful. Use a good-quality extra virgin olive oil if possible.

Fresh rosemary adds an earthy, aromatic note that pairs beautifully with the natural sweetness of the potatoes. If you don’t have fresh herbs on hand, dried rosemary works too—just use a bit less since dried herbs are more potent.

Garlic cloves bring a bold, savory depth to the dish. I like to toss whole smashed cloves with the potatoes so they mellow and caramelize in the oven, infusing everything with their rich flavor without burning.

You’ll also want to have a sturdy rimmed baking sheet for roasting. Giving the potatoes plenty of space ensures they crisp up instead of steaming.

Now that we’ve got everything ready, let’s get roasting!

How To Make This Roasted New Red Potatoes Recipe

Making these Roasted New Red Potatoes couldn’t be simpler. A few basic steps, and you’re on your way to potato perfection.

Start by preheating your oven to 425°F. High heat is the key to achieving that mouthwatering crispness. While the oven heats up, wash and dry the red potatoes thoroughly. Cut any larger ones in half to keep them uniform in size, which ensures even cooking.

Next, toss the potatoes in a large bowl with olive oil, minced or smashed garlic, chopped rosemary, salt, and pepper. Make sure each potato is well-coated in the oil and seasonings. This step is crucial for building flavor and getting that irresistible crust.

Spread the potatoes out on a rimmed baking sheet in a single layer, cut side down if you've halved any of them. Crowding the pan will cause the potatoes to steam rather than roast, so use two pans if needed.

Roast the potatoes for about 25–30 minutes, stirring once halfway through. You’ll know they’re done when the skins are crisp and golden and a fork easily pierces the centers. Keep an eye on them toward the end to avoid over-browning.

Once out of the oven, sprinkle the potatoes with a little extra salt, some chopped fresh herbs if you like, and serve immediately. From start to finish, you’re looking at about 40 minutes for a side dish that tastes like you spent hours fussing over it.

Storage Options

These roasted potatoes store beautifully, making them perfect for meal prep or leftovers.

For short-term storage, place cooled potatoes in an airtight container and refrigerate for up to 4 days. Make sure they’re fully cooled before sealing to prevent condensation and sogginess.

You can also freeze roasted potatoes, though the texture might change slightly. Spread the cooled potatoes on a baking sheet to freeze individually before transferring them to a freezer-safe bag. They’ll keep well for up to 2 months.

When you’re ready to enjoy them again, reheating is easy. For the crispiest results, reheat in a 400°F oven for about 10 minutes. You can also microwave them in a pinch, though they won’t be as crisp.

Variations and Substitutions

One of the best things about these Roasted New Red Potatoes is how adaptable they are to whatever you have in your kitchen.

For a cheesier take, sprinkle the hot roasted potatoes with grated Parmesan as soon as they come out of the oven. The residual heat will melt the cheese slightly, creating a savory crust.

Switch up the herbs if you’re feeling adventurous. Thyme, oregano, or even a sprinkle of herbes de Provence all work beautifully with the earthy flavor of roasted potatoes.

Add a spicy twist by tossing the potatoes with a pinch of red pepper flakes or a dusting of smoked paprika before roasting. It brings a subtle heat that pairs perfectly with the crispy edges.

If you’re avoiding garlic, you can skip it or replace it with a dusting of garlic powder. This keeps the flavor profile mild and simple, perfect for picky eaters.

Don't be afraid to experiment with additional vegetables too—toss in some quartered onions, baby carrots, or halved Brussels sprouts for a colorful, roasted veggie medley.

These Roasted New Red Potatoes are forgiving, flexible, and always satisfying. Have fun experimenting, and you might just create your own signature version!

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