Roasted New Red Potatoes Recipe

There's something magical about the way roasted new red potatoes crisp up in the oven—crackly on the outside, buttery and tender on the inside. Their savory aroma fills the kitchen, hinting at the delicious simplicity of this humble side dish.

this Recipe

I first made these on a whim during a holiday meal prep frenzy. The turkey had the spotlight, but it was these golden little potatoes that vanished first from the table. Now, they’re a staple in my kitchen—easy enough for a weeknight, yet elegant enough for company.

Ready to make your new favorite side dish? Let’s dive in.

Why You'll Love This Roasted New Red Potatoes Recipe

Get ready to meet your go-to potato recipe. These roasted new red potatoes check all the boxes for a reliable, tasty, and effortless side.

First off, this recipe is incredibly quick and easy. With just a handful of ingredients and minimal prep, you'll have a crispy, flavorful side on the table in under 40 minutes. Perfect for busy weeknights when you don’t want to fuss over the stovetop.

It's also budget-friendly. A bag of red potatoes, a few pantry staples, and some olive oil—that’s all you need. It’s hard to beat that kind of delicious return on such a low-cost investment.

And let’s talk about how versatile it is. Serve them with roasted chicken, steak, grilled fish, or even tossed into a warm salad. They pair with practically anything and can be seasoned a dozen different ways.

Best of all, these potatoes are crowd-pleasers. Even picky eaters go back for seconds. The crispy edges, creamy centers, and simple seasoning make them impossible to resist.

So, whether you’re feeding your family or entertaining guests, this dish delivers every time.

Ingredients Notes

The beauty of this dish lies in its simplicity—just a few ingredients, each pulling its weight to create something greater than the sum of its parts.

New red potatoes are the star here. They have a naturally creamy texture and thin, edible skins that get beautifully crispy when roasted. Their slightly sweet flavor adds a subtle richness to every bite. Be sure to scrub them clean, but no need to peel—those skins are where the flavor and texture really shine.

Olive oil is your best friend in this recipe. A generous drizzle coats the potatoes and helps them roast to golden perfection. Choose a good-quality extra virgin olive oil if you can—it adds a lovely depth to the finished dish.

Garlic powder and onion powder bring bold, savory flavor without overpowering the natural taste of the potatoes. These dried seasonings distribute evenly and won’t burn in the oven the way fresh garlic sometimes can.

Fresh rosemary or thyme can add an aromatic lift. While optional, a sprinkle of fresh herbs right before serving takes this dish from everyday to dinner-party ready. You can also roast the potatoes with the herbs if you love a deeper, earthy flavor.

You'll only need a large baking sheet (preferably rimmed) and some parchment paper for easy cleanup. A good sharp knife for cutting the potatoes evenly and a mixing bowl for tossing are the only other tools required.

How To Make This Roasted New Red Potatoes Recipe

Making these roasted potatoes is as easy as chop, toss, and roast. Here’s how to get them just right every single time.

Start by preheating your oven to 425°F. This high heat is the secret to getting those irresistibly crispy edges. While the oven heats, wash your new red potatoes thoroughly and pat them dry. Then, cut them into halves or quarters, depending on their size. Aim for uniform pieces so they roast evenly.

Transfer the potatoes to a large mixing bowl and drizzle with olive oil, making sure every piece is well-coated. Sprinkle in garlic powder, onion powder, salt, and pepper, then toss everything together until the seasoning is evenly distributed. If you're using herbs, you can either toss them in now or save them for a garnish after roasting.

Spread the potatoes out in a single layer on a parchment-lined baking sheet. Don’t overcrowd them—space is key to getting that perfect crispy texture. If they’re too close, they’ll steam instead of roast.

Roast in the preheated oven for about 30 to 35 minutes, flipping once halfway through. You’re looking for potatoes that are deeply golden on the cut sides, with crisp edges and soft, fluffy interiors. You’ll know they’re done when a fork slides in easily and you see those beautiful browned bits.

Once out of the oven, give them a final sprinkle of fresh herbs or a quick squeeze of lemon juice for brightness. Let them rest a couple of minutes on the tray before serving—this helps the outer crust set even more.

Total time from start to finish? Just about 40 minutes. You’ll get all the flavor and satisfaction of a more complex dish with hardly any effort.

Storage Options

If you happen to have leftovers (though that’s rare in my house!), these potatoes store beautifully for later.

Transfer any extras to an airtight container and refrigerate for up to 4 days. They’re perfect for tossing into breakfast hash, adding to a salad, or serving alongside eggs the next morning.

To freeze, place the cooled potatoes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top bag or freezer-safe container. They’ll keep well for about 2 months.

When you're ready to reheat, skip the microwave—it softens the potatoes and steals their crunch. Instead, spread them on a baking sheet and reheat in a 400°F oven for about 10-15 minutes. You’ll get that freshly roasted texture back with ease.

Variations and Substitutions

The base recipe is fantastic as is, but it’s also a blank canvas for flavor. Here are a few ideas to mix things up.

For a spicy twist, toss the potatoes with smoked paprika or a pinch of cayenne pepper before roasting. The heat plays beautifully with their natural sweetness.

Swap the herbs depending on what you have. Parsley, oregano, or dill all bring different vibes to the dish. Even a sprinkle of Italian seasoning can add a comforting, Mediterranean flair.

If you're avoiding garlic or onion, try seasoning with just sea salt and cracked black pepper, then finish with a drizzle of balsamic glaze or lemon zest after roasting for a gourmet touch.

You can also use this method with other potatoes—Yukon Gold or even fingerlings work well. Just keep the size and shape uniform so they cook evenly.

Don’t be afraid to get creative. These potatoes are as adaptable as they are delicious, and part of the fun is finding your perfect flavor combo.

Print