Roasted New Red Potatoes Recipe

There's something deeply comforting about the crisp, golden edges of roasted new red potatoes, fresh out of the oven. Their buttery interior and savory, herby crust make them an irresistible side dish for any meal.

I first whipped these up on a whim during a Sunday dinner, needing a quick fix to round out our roast chicken. Since then, they’ve become a weekly staple—easy to make, hard to mess up, and always the first thing to disappear from the table. Let’s dive into what makes these potatoes so unforgettable.

Why You'll Love This Roasted New Red Potatoes Recipe

Get ready to fall in love with one of the easiest and most satisfying sides you’ll ever make. This roasted red potato recipe checks every box for busy home cooks who still want big flavor with minimal effort.

First off, this dish is all about simplicity. With just a handful of pantry ingredients and a single sheet pan, you can create crispy, golden potatoes that taste like they came from a fancy steakhouse.

It’s incredibly quick, too. With only 10 minutes of hands-on prep time and about 30 minutes in the oven, these potatoes are perfect for those hectic nights when you need something easy but still crave comfort food.

And let’s not forget how budget-friendly it is. A bag of new red potatoes won’t break the bank, and since everything else in the recipe is likely already in your kitchen, this dish is both delicious and economical.

Best of all, it’s versatile. Whether you're serving grilled chicken, roast beef, or a veggie stir-fry, these roasted potatoes pair beautifully with just about anything. They also make excellent leftovers—if you’re lucky enough to have any.

Ingredients Notes

The secret to amazing roasted red potatoes lies in their simplicity. The ingredients may be humble, but when treated right, they deliver outstanding results with minimal fuss.

New red potatoes are the star here. These small, thin-skinned potatoes have a waxy texture that holds up well in the oven, giving you a crispy exterior and creamy interior. No peeling necessary—just a quick rinse and a chop.

Olive oil is key to getting those golden-brown edges. A generous drizzle helps coat each potato chunk, ensuring it crisps up beautifully while also infusing subtle richness.

Garlic powder and onion powder are pantry staples that add deep flavor without any chopping. Combined with kosher salt and freshly ground black pepper, they transform simple potatoes into a mouthwatering side.

Fresh herbs, especially rosemary or thyme, add an earthy, aromatic note. If you don’t have fresh herbs, dried ones will work in a pinch—just use a little less since their flavor is more concentrated.

You won’t need any special equipment beyond a sturdy baking sheet. For best results, use parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze.

How To Make This Roasted New Red Potatoes Recipe

Making these roasted new red potatoes is as straightforward as it gets—but a few small tricks can take your spuds from good to great.

Start by preheating your oven to 425°F. This high heat is crucial for developing that crispy, caramelized exterior. While the oven heats, rinse and dry your potatoes. Then cut them into halves or quarters, depending on their size, to ensure even roasting.

Place the cut potatoes in a large mixing bowl. Add olive oil, garlic powder, onion powder, salt, pepper, and your herbs. Use clean hands or a spatula to toss everything together until each piece is well-coated. Don’t skimp on the oil—it helps with both texture and flavor.

Spread the potatoes in a single layer on a parchment-lined baking sheet. Make sure they’re not crowded—air circulation is key for that crispiness. If needed, use two pans instead of overloading one.

Roast for about 30 to 35 minutes, flipping the potatoes halfway through. You’ll know they’re done when the edges are deeply golden and the centers are fork-tender. If they’re not quite there, give them an extra five minutes and check again.

Once out of the oven, give them a final sprinkle of flaky sea salt and a few chopped herbs for garnish. Serve immediately while they’re still piping hot and irresistibly crispy.

All in, the process takes around 40 minutes, with very little active work. What you get in return is a warm, savory, crowd-pleasing side that works for both weeknight dinners and holiday feasts.

Storage Options

If you somehow end up with leftovers, these potatoes store surprisingly well. Let them cool to room temperature before transferring to an airtight container.

In the fridge, they’ll stay fresh for up to 4 days. When storing, try to keep them in a single layer so they don’t get soggy.

While you can freeze them, their texture may suffer slightly upon reheating. If you do decide to freeze, use a freezer-safe container and consume within a month.

To reheat, skip the microwave and go for a hot oven or air fryer instead. Just 10 minutes at 400°F will restore much of that crispiness and bring them back to life.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to whatever you have on hand. Don’t be afraid to get creative and make it your own.

Swap in different potato types like Yukon golds or fingerlings if red potatoes aren’t available. Just keep the pieces uniform in size so they roast evenly.

Play with the seasoning. Try smoked paprika for a smoky twist, or toss the potatoes with grated Parmesan during the last 5 minutes of roasting for an extra punch of flavor.

Add veggies like chopped carrots, bell peppers, or onions to roast alongside the potatoes. Just cut them to a similar size so everything cooks evenly.

Infuse even more flavor by tossing the potatoes with lemon zest or a splash of balsamic vinegar right before serving. These small additions can totally transform the dish.

Try making it a full meal by adding pre-cooked sausage slices or tofu cubes to the pan. You’ll get a one-pan dinner that’s hearty and satisfying.

The beauty of roasted red potatoes lies in their flexibility. Once you’ve mastered the basic method, you can experiment endlessly—adjusting the flavors and textures to suit your mood, your menu, or what’s left in the fridge.

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