Roasted New Red Potatoes Recipe

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Introduction: The Crispy, Flavorful Potato Dream
Ingredients You’ll Need
Perfect Timing for Potato Perfection
Roasting Your Way to Potato Bliss: Step-by-Step
Nutritional Spotlight
Healthier Twists on a Classic
Serving Suggestions: Beyond the Plate
Common Pitfalls to Avoid
Storing Leftovers Like a Pro
Frequently Asked Questions

Roasted New Red Potatoes Recipe

Introduction: The Crispy, Flavorful Potato Dream

Are you struggling to find that one side dish that truly impresses, something that’s both incredibly simple to make yet spectacularly delicious? If you’re nodding along, then you’re in the right place! This isn’t just any Roasted New Red Potatoes recipe; it’s your ticket to crispy exteriors, fluffy interiors, and an explosion of herby goodness that will have everyone asking for seconds. We’re talking about a side dish that effortlessly elevates weeknight dinners and shines just as brightly on your holiday table. Made with just a handful of accessible ingredients and a dash of culinary magic, these potatoes are roasted to absolute perfection. Get ready to transform humble potatoes into a star attraction!

Ingredients You’ll Need

The Star: New Red Potatoes

The beauty of using new red potatoes is their naturally buttery texture and thin, edible skin that crisps up beautifully. Look for small, firm potatoes, about 1 to 1.5 inches in diameter. They don’t require peeling, which saves you precious time! If new reds aren’t available, Yukon Golds or fingerlings are excellent substitutes, though you might need to adjust roasting time slightly.

The Crisping Agent: Olive Oil

A good quality extra virgin olive oil is your best friend here. It not only helps the potatoes achieve that coveted crispy exterior but also carries the array of herbs and seasonings beautifully. Aim for about 2-3 tablespoons, enough to coat the potatoes without making them greasy.

The Flavor Maestros: Herbs and Spices

This is where we paint with flavor! A classic combination includes:

1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
1/2 teaspoon garlic powder (for that deep, savory note without burning)
A pinch of red pepper flakes (optional, for a subtle kick)

Feel free to experiment! Other herbs like sage, oregano, or even a sprinkle of smoked paprika can add wonderful dimensions. For a fresher, brighter flavor, add chopped fresh parsley or chives after roasting.

The Foundation: Salt and Pepper

Don’t underestimate the power of properly seasoned potatoes!

1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)

Using kosher salt provides a cleaner, more even seasoning than table salt. Freshly ground black pepper offers a much more robust flavor.

Perfect Timing for Potato Perfection

Prep time: 10 minutes

Cook time: 30-40 minutes

Total time: 40-50 minutes

Compared to your average potato dish, roasting new red potatoes is remarkably efficient. Many mashed or boiled potato recipes can take just as long, if not longer, without the satisfying crispy texture. This recipe offers a fantastic balance of minimal effort for maximum flavor and texture reward.

Heap of perfectly roasted new red potatoes with herbs

Roasting Your Way to Potato Bliss: Step-by-Step

Step 1: Preheat the Oven & Prep the Spuds

Begin by preheating your oven to a robust 400°F (200°C). This high heat is crucial for achieving that perfect crispiness. While the oven heats up, wash your new red potatoes thoroughly under cold running water. If they are small (about 1 inch), you can leave them whole. If they’re slightly larger, cut them in half. For potatoes closer to 2 inches, cut them into quarters. The goal is to have roughly uniform pieces so they cook evenly.

Step 2: The Glorious Seasoning Session

Place your prepared potatoes in a large mixing bowl. Drizzle them generously with the olive oil. Now, sprinkle on your dried rosemary, thyme, garlic powder, salt, and freshly ground black pepper. If you’re using red pepper flakes for a little heat, add them now too. Use your hands (the best tools!) to toss everything together, ensuring each potato piece is thoroughly coated in the oil and spices. This step is key to infusing all those wonderful flavors.

Step 3: Into the Oven They Go!

Spread the seasoned potatoes in a single layer on a large baking sheet. Avoid overcrowding the pan! If the potatoes are piled on top of each other, they will steam instead of roast, and you won’t get that delightful crisp. If necessary, use two baking sheets. The single layer allows hot air to circulate around each piece, promoting even browning and crisping.

Step 4: The Crucial Flip & Check

Roast for about 15-20 minutes. Then, carefully remove the baking sheet from the oven and use a spatula to flip each potato piece. This ensures all sides get beautifully golden brown and crispy. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and have developed a lovely, golden-brown crust.

Step 5: Serve and Savor

Once perfectly roasted, remove the potatoes from the oven. Taste and adjust seasoning if needed. For an extra pop of freshness, you can sprinkle them with some chopped fresh parsley or chives right before serving. Serve hot and watch them disappear!

Nutritional Spotlight

While exact nutritional values vary based on potato size and oil quantity, a typical serving (about 1 cup) of these roasted new red potatoes, based on standard ingredient measurements, is approximately:

Calories: 200-250 kcal
Carbohydrates: 25-30g
Fat: 10-15g (primarily from olive oil)
Protein: 2-3g
Fiber: 3-4g

Potatoes are a good source of potassium and Vitamin C. Keep in mind that the nutritional profile will change significantly if you add richer sauces or toppings.

Healthier Twists on a Classic

Want to make these taters even healthier without sacrificing flavor? Try these swaps:

Reduce Oil: Use an oil spray for an even coating with less oil, or simply use 1-1.5 tablespoons of olive oil and toss very thoroughly.
Spice it Up: Instead of salt, lean heavily on herbs and spices for flavor. Paprika, cumin, curry powder, or a generous amount of garlic and onion powder can add immense flavor.
Add Veggies: Toss in chopped carrots, bell peppers, or onions on the same baking sheet. They’ll roast alongside the potatoes, adding nutrients and flavor.
Air Fryer Option: For a similar crispiness with potentially less oil, consider using an air fryer. Adjust time and temperature as per your air fryer’s instructions.

Serving Suggestions: Beyond the Plate

These roasted new red potatoes are incredibly versatile. They make a perfect accompaniment to:

Grilled or roasted meats (chicken, steak, pork chops)
Pan-seared fish
Vegetarian mains like lentil loaf or stuffed bell peppers
As part of a breakfast hash with eggs and bacon
Simply served with a dollop of sour cream or Greek yogurt and extra chives

Common Pitfalls to Avoid

Breathe easy – roasting potatoes is pretty foolproof, but here are a few things to watch out for:

Oven Temperature Too Low: Not preheating properly or using a low temperature will result in soggy, not crispy, potatoes.
Overcrowding the Pan: This is the #1 culprit for steamed potatoes. Ensure a single layer for optimal roasting.
Uneven Cutting: Cutting potatoes into vastly different sizes means some will be perfectly cooked while others are burnt or underdone. Aim for consistency.
Skipping the Flip: For truly even crispiness, flipping them halfway is essential.

Storing Leftovers Like a Pro

Leftover roasted new red potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. While they will lose some of their crispness upon reheating, they are still delicious. For the best results, reheat them in a hot oven (around 375°F/190°C) or an air fryer for about 5-10 minutes until warmed through and slightly crisped again. Avoid reheating them in the microwave if you want to retain any semblance of crispness.

Close-up of roasted new red potatoes with visible herbs and browning

Frequently Asked Questions

Can I use other types of potatoes?

Absolutely! While new red potatoes are ideal due to their texture and thin skin, Yukon Golds, fingerlings, or even baby Dutch potatoes work well. Larger potatoes like Russets are better suited for other cooking methods like baking or mashing, as they can become mushy when roasted in chunks.

Do I need to peel new red potatoes?

No, you don’t need to peel new red potatoes! Their skin is thin and becomes wonderfully tender and slightly crispy when roasted. Just make sure to wash them thoroughly.

Why are my roasted potatoes not crispy?

The most common reasons are overcrowding the baking sheet (which causes them to steam) or not using a high enough oven temperature. Ensure they are in a single layer and your oven is properly preheated to 400°F (200°C). Flipping them halfway also helps ensure even crisping.

Can I add other vegetables to roast with the potatoes?

Yes! Carrots, parsnips, bell peppers, onions, and Brussels sprouts can all be roasted alongside the potatoes. Just ensure they are cut to a similar size to allow for even cooking, or add them to the pan partway through if they require a different cooking time.

How can I make them taste more garlicky?

For a more intense garlic flavor, you can add a few whole (peeled) garlic cloves to the baking sheet during the last 15-20 minutes of roasting. They will become sweet and creamy. Alternatively, toss the roasted potatoes with a minced garlic clove and a touch of olive oil after they come out of the oven.

Did you try this Roasted New Red Potatoes Recipe? We’d love to hear about your experience! Let us know in the comments below and share your favorite variations. Happy cooking!

And remember, this simple yet delicious side dish is just a few steps away: