Roasted New Potatoes

Print

One of the easiest side dishes to prepare for almost any meal is one of roasted new potatoes.

Cut the potatoes into manageable sized pieces, toss them with some olive oil, garlic, rosemary, and salt, and then roast them in the oven at a high temperature until they are brown and crispy at the edges and cooked though in the center.

Great with steak or chicken.

From the recipe archive, first posted in 2005.

Roasted New Potatoes Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4-6

The small new potatoes work great for this dish, all you have to do is cut them in half. Otherwise cut the larger new potatoes into 1 1/2-inch chunks. No need to peel.

Ingredients

  • 1 1/2 pounds of smallish new potatoes (red or yellow skinned), cleaned, cut in half or quarters
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1-2 teaspoons fresh rosemary, minced
  • 1/4 teaspoon Kosher salt
  • Freshly ground black pepper to taste

Method

1 Preheat oven to 450°F (230°C). Place potatoes in a large bowl. Sprinkle with salt and pepper, olive oil, rosemary, and garlic. Toss until potatoes are well coated with everything.

2 Spread the potatoes out on a single layer of a roasting pan (a sturdy pan that can take high oven heat, a standard cookie sheet may warp). Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

roasted-new-potatoes-vert-600-method-1 roasted-new-potatoes-vert-600-method-2

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Roasted New Potatoes on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Links:

Provencal Roasted New Potatoes here on Simply Recipes

Showing 4 of 26 Comments

  • Cathy Cooper

    This is delicious, even with dried rosemary, and goes beautifully with Delia Smith’s sautee’d leeks, for a lovely, simple meal. I used Geo ‘organically approved’ Atlantic sea salt, rather than kosher, which I believe is up to peoples’ personal preference anyway. Thanks Elise!

  • Sally

    I always come back to this recipe-it’s the best! Perfect with a grilled steak (or by themselves).

  • Gerry

    Another way of doing this – parboil your whole potatoes, when cooled = push your palm and just crack them = then follow the same as above, mix sliced black olives and parmesan cheese and into the oven and voila – brilliant

  • Rebecca @ Bring Back Delicious

    I lived in the barren regions of Northern Maine for a few years where they grow a LOT of potatoes. Whenever the harvest was looming, “new potatoes” would pop up in the farm stands. Generally they were wee little things, a lot smaller than red potatoes. Of course, red potatoes work just as well. I’ll have to keep an eye out for actual new potatoes at the farmers markets…

    Funny enough, they shut down schools for “the harvest” and all the kids join in to help out.

  • Doris

    I would like to make the Paprika Roasted Chicken (350) and the Roasted Potatoes (450) and have one oven. Can you tell me if I can do this and how much time would I need to allow for,the potatoes. Thanks.

View More Comments / Leave a Comment