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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
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 tablespoons extra virgin 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.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Roasted New Potatoes
Can this be prepared a day prior to serving, and just be re-heated?
Hi Helga, roasted potatoes are often pretty good the next day, but never *quite* as good. If making ahead for an occasion, I’d say roast them until they are cooked through, but not quite as browned as in the photo. Then re-heat. Do it in the oven if you want them to be somewhat crispy. Hope that helps!
And don’t salt them until they go back in the oven. Salt draws the water in the potatoes to the surface and they won’t crips up!
Hi Jeff, really? I salt mine when I toss them in oil, always have, and they get nice and crisp. Maybe I’ll do a side-by-side comparison salting pre and post next time.
I was unclear (and confused — what’s new?)!
I have prepared these up to the baking stage, then let them sit for an hour or so till it was time to bake them. In that time, the (raw) potatoes exuded so much water that they wouldn’t crisp.
I guess cooking them half way would eliminate that problem. My cooking advice should have been, “If prepping ahead, don’t salt the potatoes until you’re just about to pop them in the oven, whether cooking halfway or to completion.”
Sorry for the confusion. (Mine!)
Thanks for clarifying, Jeff! That’s a very handy make-ahead tip, and people are always asking about making things ahead.
Awesome recipe! So easy and when you’re done those potatoes are just unbelievably tasty. Highly recommend this recipe to anyone who enjoys potatoes.
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This is a delicious alternative to the traditional baked potato. My wife and I absolutely love it and the simplicity is awesome. And as a bonus, our local grocery has had new white potatoes for $0.99 per pound for several weeks.
This recipe is great as is, but I think if someone were to add a couple tbsp of lemon juice to the toss, it would be similar to Greek style potatoes.
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Hi Dave, thank you for your comment! A little cider vinegar would work too, if you didn’t have lemon.
This is simple and delicious!! My whole family loved them and I looked like a hero for making them
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I like to add the garlic about 15 minutes before done. The kicker though for me is a tablespoon of balsamic at the same time. Yum. Making them tonight.
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