Name: Roasted New Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4-6
Cuisine: American
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

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Side Dish Gluten-Free Vegetarian Potatoes

Oven roasted new potatoes with olive oil, garlic, rosemary, and halved new potatoes.

Photography Credit: Elise Bauer

Featured in 12 Easy Recipes for New Cooks

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.

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Roasted New Potatoes Recipe

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 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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Provencal Roasted New Potatoes here on Simply Recipes

Elise Bauer

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.

35 Comments / Reviews

Roasted New Potatoes Cancel reply

sue sandalon

This is simple and delicious!! My whole family loved them and I looked like a hero for making them

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- July 1, 2020
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Shane

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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- June 15, 2020
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Sam

Elise,
You are God sent, my wife got bored of cooking for us for 53 years now and I reluctantly took over the cooking.
Your recipes are super, easy to cook and above very tasty!
- May 28, 2020
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Mary Lou

Extremely simple and absolutely delicious.

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- February 29, 2020
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Tara

This looks great! Looking forward to making this on Thanksgiving.
- November 22, 2019
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Mike

I made it but changed the olive oil for grapeseed oil and swapped out the salt for Himalayan Pink. Have to say what a beaut! Nice addition to a hunters chicken breast and all low calorie too!

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- · Reply
Renee Tenner

Can I prepare a day prior to an event? If so, what would be your recommendation for reheating?
- · Reply
- Emma Christensen
  
  Hi, Renee! These potatoes are really best if served soon after they’re roasted. They lose their crispiness if refrigerated, and reheating them doesn’t really recover the full texture. If you don’t have a choice, I’d recommend par-boiling the potatoes the day before — cover the potatoes with water, bring to a boil, then reduce to a simmer and cook until the potatoes are able to be pierced with a fork. Drain, cool, and refrigerate. The next day, toss with oil and roast them until they’re golden, which should be about 15 to 20 minutes. I haven’t tested this myself, but I feel fairly confident it should work!
  - · Reply
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!
- · Reply
Sally

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

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- · Reply
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
- · Reply
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.
- · Reply
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.
- · Reply
- Elise Bauer
  
  You’ll have to experiment. I would put the potatoes on a baking pan on the rack that is closest to the heating element of your oven, whether it is on the top or the bottom. They likely will not quite be done when the chicken is done, just remove the chicken from the oven when it is done, and while the chicken is resting, increase the oven temp to 450 and finish the potatoes for a few minutes.
  - · Reply
bastiches

Should really only be olive oil and salt up front. About 10 min before they are done, remove them from oven, back into your mixing bowl and add the garlic & herbs ( and pepper at this point as well if desired). Return to oven for final few minutes. Thusly we avoid the carbonized garlic and herbs.

Alternatively, use flavored oil and salt only.
- · Reply
- Cheryl Novy
  
  Perfect! I am going to try it this way…thanks for the advice!
  - · Reply
Dee

I make these potatoes using 1 calorie garlic spray oil, onion salt and dried sage, delicious !
- · Reply
Jan

I do potatoes this way quite often minus the garlic, not allowed to bring it in the house :-(
- · Reply
Becky

These are delicious–crispy and perfect. Yum.

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Bev

The garlic burns and turns bitter in this recipe. Not a good recipe.
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lisa

I loved this recipe! First time making the new potatoes was a smashing hit. Thank you xoxo

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Elizabeth

This is a great, healthy and easy recipe. I do find that red potatoes are best. I sprinkle some paprika over the potatoes too. It doesn’t alter the taste but it looks good. Also, if you don’t have fresh garlic, garlic powder will do.
- · Reply
Sarah M.

Unbeleivable for how amazing these potatoes taste and how effortless it was to make them!

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Roasted New Potatoes

Oven roasted new potatoes with olive oil, garlic, rosemary, and halved new potatoes.