Roasted New Red Potatoes Recipe

There’s something irresistibly comforting about a tray of roasted new red potatoes fresh out of the oven. Their crispy, golden edges and fluffy, tender centers make them the perfect side dish for just about any meal—from juicy grilled steak to a casual weeknight chicken dinner.

this Recipe

I first made this recipe on a chilly fall evening when I needed something quick, satisfying, and hands-off. What started as a simple sheet pan toss-up quickly became my go-to whenever I needed a crowd-pleasing side. Whether you're feeding picky kids or entertaining guests, this one never disappoints.

Let’s dig into why these roasted red potatoes deserve a permanent spot in your dinner rotation.

Why You’ll Love This Roasted New Red Potatoes Recipe

Get ready to fall in love with your new favorite side dish. These roasted red potatoes are a kitchen staple—easy, reliable, and loaded with flavor.

First off, this recipe is unbelievably simple to make. With just a handful of pantry staples and a single baking sheet, you’ll have these beauties roasting in no time. No fancy gadgets, no complicated steps—just chop, toss, and roast.

They’re also budget-friendly, using inexpensive ingredients you probably already have at home. New red potatoes are usually affordable year-round, and the seasonings are basic: olive oil, salt, pepper, and a sprinkle of herbs.

If you love a recipe that’s versatile, this one delivers. You can dress it up with garlic and parmesan, go smoky with paprika, or keep it classic with rosemary and thyme. It’s easy to tweak the flavors to suit your main dish or mood.

And finally, let’s talk about crowd appeal. These potatoes have the perfect texture: crispy on the outside, fluffy on the inside. Whether served alongside roast chicken, steak, or salmon, they’re always the first thing to disappear from the table.

Now that you’re fully on board, let’s take a look at what you’ll need to make this crave-worthy side.

Ingredients Notes

The beauty of this recipe lies in its simplicity. With just a few well-chosen ingredients, you get incredible flavor and perfect texture in every bite.

New red potatoes are the star of the show. Their smooth skin and waxy texture help them hold their shape while roasting. They crisp up beautifully without becoming dry or crumbly, making them ideal for high-heat oven cooking.

Olive oil plays a key role here—not only does it help the potatoes crisp and brown, but it also infuses them with rich flavor. Go with a good-quality extra virgin olive oil if you have it on hand.

Kosher salt and freshly ground black pepper might seem simple, but they’re essential. The right amount of seasoning brings out the potatoes’ natural earthiness and enhances the caramelized edges.

Garlic powder and dried herbs like rosemary or thyme add depth without overpowering the dish. Fresh herbs work beautifully too if you have them—just toss them in during the last few minutes of roasting to keep them from burning.

As for equipment, you’ll just need a large rimmed baking sheet (or two if you're doubling the recipe), a sharp knife, and a mixing bowl. Lining your pan with parchment paper helps prevent sticking and makes cleanup easier.

How to Make This Roasted New Red Potatoes Recipe

Making these roasted red potatoes couldn’t be easier. With a little prep and some oven time, you'll have a side dish that looks fancy but feels effortless.

Start by preheating your oven to 425°F. A hot oven is key to getting those irresistible crispy edges. While the oven heats, wash your potatoes thoroughly and pat them dry with a kitchen towel. Excess moisture will steam them instead of roast them.

Cut the potatoes into even-sized chunks, about 1 to 1½ inches each. Uniform sizing ensures they cook at the same rate. Don’t peel them—the skin adds both texture and flavor.

In a large bowl, toss the potato pieces with olive oil, salt, pepper, garlic powder, and herbs. Make sure every piece is well coated; this helps with even browning and flavor in every bite.

Spread the potatoes out in a single layer on your baking sheet. Make sure there’s space between each piece—overcrowding the pan will cause them to steam instead of roast. Use two pans if necessary.

Roast for 35–40 minutes, flipping once halfway through to ensure even browning. You’ll know they’re done when the edges are crisp and golden and a fork slides in with zero resistance.

Once out of the oven, you can finish them with a sprinkle of sea salt, fresh herbs, or even a light dusting of grated Parmesan. They’re best served hot, straight from the oven.

Storage Options

Leftover roasted red potatoes store surprisingly well, making them great for meal prep or late-night snacking.

Let them cool completely before transferring to an airtight container. They’ll keep in the fridge for up to 4 days. Avoid sealing them while still warm, as trapped steam can make them soggy.

If you want to freeze them, spread the cooked potatoes on a baking sheet and freeze until solid before transferring to a freezer bag. They’ll stay good for about 2 months, though the texture may soften slightly upon reheating.

To reheat, pop them back into a 425°F oven for about 10 minutes, or until warmed through and crispy again. You can also use an air fryer if you have one—it brings the crisp right back like magic.

Variations and Substitutions

This recipe is endlessly customizable, which is one of the reasons it’s become a staple in so many kitchens.

For a bolder flavor, try tossing the potatoes with smoked paprika, cumin, or even a dash of chili powder before roasting. This adds a bit of warmth and depth, especially if you're serving them alongside grilled meats.

Want to make them even more indulgent? Add a handful of grated Parmesan cheese and chopped parsley during the last 5 minutes of roasting. The cheese will melt and crisp up on the edges, creating a delicious crust.

If you’re out of red potatoes, feel free to swap in Yukon Gold or even baby fingerlings. Just keep the size consistent and watch the bake time—smaller cuts cook faster.

Craving something garlicky? Use fresh minced garlic instead of garlic powder, but be sure to stir it in halfway through roasting to avoid burning.

And if you're going vegan or dairy-free, this recipe is naturally free of animal products as long as you skip any cheesy toppings. It’s a win for every kind of eater at your table.

So don’t be afraid to experiment—once you’ve got the basic method down, you can tweak it to suit just about any meal or craving.

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