Roasted New Red Potatoes Recipe

There’s something deeply comforting about a pan of perfectly roasted new red potatoes fresh out of the oven. The skin crisps up beautifully, the inside turns buttery and soft, and the aroma of garlic and herbs fills the kitchen like a warm hug on a chilly evening.

this Recipe

I first made this dish during a late spring cookout, trying to impress a few foodie friends. It was meant to be a simple side—but after one bite, it completely stole the spotlight. Now it’s a staple at every family dinner, potluck, and holiday feast.

Let me show you how to make it shine.

Why You’ll Love This Roasted New Red Potatoes Recipe

Get ready to discover your new go-to side dish. These roasted new red potatoes are proof that sometimes the simplest recipes are the most satisfying.

First, they’re incredibly easy to make. With just a handful of pantry staples and minimal prep work, you can have these in the oven in under 10 minutes. No peeling, no parboiling—just chop, toss, and roast.

They’re also budget-friendly. New red potatoes are often sold in bulk at a great price, making this recipe perfect for feeding a crowd without spending a fortune.

Another big win? They're naturally gluten-free, dairy-free, and vegan. So whether you're serving a family dinner or a mixed-diet gathering, these spuds will keep everyone happy.

And finally, they’re ridiculously versatile. Pair them with steak, chicken, or salmon—or toss the leftovers into a salad or breakfast hash the next day. These little gems play well with just about everything.

Now let’s dig into the ingredients that make this dish so irresistible.

Ingredients Notes

The beauty of this recipe lies in its simplicity—just a few ingredients, carefully chosen, to highlight the natural flavor of the potatoes.

New red potatoes are the star of the show. Their smooth, thin skins get delightfully crisp in the oven, while the interior stays creamy and tender. Look for small to medium-sized potatoes for the best texture and flavor.

Olive oil helps the potatoes roast evenly and adds a subtle richness. A good-quality extra virgin olive oil will bring out the earthy sweetness of the potatoes, but any olive oil will do the trick.

Garlic adds a savory depth that pairs beautifully with the potatoes' natural sweetness. I recommend using freshly minced garlic for the boldest flavor, but pre-minced garlic from a jar works in a pinch.

Fresh rosemary or thyme gives the dish a fragrant, herbaceous finish. If you don’t have fresh herbs, dried will work too—just use about a third of the amount, since dried herbs are more concentrated.

You’ll also need kosher salt and freshly cracked black pepper to round out the flavor. Don’t be shy here—potatoes can handle a good amount of seasoning.

No special tools are required for this recipe—just a large baking sheet, a mixing bowl, and a sharp knife. Parchment paper is optional but makes cleanup a breeze.

How To Make This Roasted New Red Potatoes Recipe

Making roasted new red potatoes is as easy as it gets, but a few small tricks can elevate your results from good to unforgettable.

Start by preheating your oven to 425°F. A hot oven is key for achieving that perfect golden-brown crust. While it heats, rinse and dry your potatoes thoroughly. Then cut them in half or quarters, depending on their size—aim for uniform pieces so they cook evenly.

Next, toss the potatoes in a large bowl with olive oil, minced garlic, chopped herbs, salt, and pepper. You want every piece lightly coated—don’t skimp on the oil, as it helps the potatoes crisp and carry the seasoning.

Spread the seasoned potatoes out in a single layer on a large baking sheet. Make sure they aren’t overcrowded or touching too much—this ensures they roast instead of steam. If you need to, use two pans.

Roast the potatoes for about 25 to 30 minutes, flipping them once halfway through. You'll know they’re ready when the edges are deeply golden and the insides are fork-tender. The garlic should be lightly caramelized but not burnt—if you notice it browning too fast, cover the pan loosely with foil during the final minutes.

Once out of the oven, give them a quick sprinkle of flaky sea salt or a fresh squeeze of lemon juice for brightness. Serve immediately, and watch them disappear.

From start to finish, this recipe takes about 35 minutes—including prep. It’s ideal for busy weeknights, but just as worthy of a spot on your holiday table.

Storage Options

Got leftovers? Lucky you. These roasted red potatoes store beautifully and reheat like a dream.

To refrigerate, transfer them to an airtight container once cooled. They’ll keep for up to 4 days in the fridge without losing their flavor or texture.

For longer storage, you can freeze them. Lay the potatoes in a single layer on a parchment-lined baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.

When you’re ready to reheat, skip the microwave if you can—it makes the skins soft. Instead, pop them into a 400°F oven or an air fryer for about 8–10 minutes until heated through and crispy again.

Whether you're prepping for the week or saving leftovers from a big dinner, these potatoes hold up beautifully.

Variations and Substitutions

One of the best parts about this recipe? It’s endlessly customizable. You can easily tweak it based on what’s in your kitchen or what you're in the mood for.

Try swapping garlic and rosemary for smoked paprika and cumin to give the potatoes a warm, smoky twist. They pair especially well with grilled meats or southwestern dishes.

Not a fan of red potatoes? Baby Yukon golds or fingerling potatoes also work great here. Just keep the pieces small and uniform so they roast evenly.

Want to make it heartier? Add quartered onions or carrot chunks to the pan. They’ll roast alongside the potatoes and soak up all those delicious flavors.

For a tangy punch, toss the roasted potatoes with a splash of balsamic vinegar or a spoonful of Dijon mustard right after they come out of the oven. It’s a simple way to elevate the dish with minimal effort.

And if you’re cooking for kids or picky eaters, leave out the garlic and herbs and keep it super simple—just olive oil, salt, and pepper. You’ll still get that crispy-outside, fluffy-inside perfection.

Don’t be afraid to experiment. This recipe is a great canvas, and once you’ve mastered the basics, you can make it your own in a hundred delicious ways.

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