Oven-Roasted New Potatoes

Oven-roasted new potatoes (or baby potatoes) are simple to prepare and full of flavor. These potatoes are roasted in the oven with olive oil, garlic, and rosemary for 40 minutes. Pair them with any entrée of your choice!

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated September 14, 2021
Elise Bauer
Roasted New Potatoes
Elise Bauer

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

How to Make the Best Oven-Roasted Potatoes

Cut the potatoes into manageable sized pieces, toss them with some olive oil, garlic, rosemary, and salt. 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, or as a side for a weeknight meal.

Roasted potatoes on a sheet pan
Elise Bauer

New Potatoes vs. Baby Potatoes

What's sold in stores as "new potatoes" are usually just regular potatoes that happen to be small. True new potatoes are immature potatoes dug early in the season. You can find them at farm stands or farmers markets in the late spring. They have thinner, somewhat feathery skins and usually a higher water content (which ironically makes them ill-suited for roasting). What are commonly labeled as new potatoes in grocery stores work great for roasting, though!

"Baby" potatoes are names such not because of their age but their size. They are creamier and usually similar to their larger kin. But many packagers use the terms "new" and "baby" interchangeably.

Can I Roast Other Kinds of Potatoes?

You'll get better results with roasting potatoes with thinner skin and more (but not too much) starch. The waxier varieties (e.g. the red potato) tend to get too soft when roasted. The starchier potatoes (like the russets) get really fluffy but dry on the inside. Yukon golds have a good balance of a waxy texture and enough starch to be a great potato for roasting.

Whatever potato you choose, the key is to cut them into uniform sizes for even roasting. That's the real secret to getting great roasted potatoes.

The Best Herbs to Use for Roasted Potatoes

If you don't have any rosemary on hand, here are some other herb ideas that work great for roasting:

  • Oregano 
  • Thyme
  • Parsley
  • Basil
  • Marjoram
  • Sage
  • Italian seasoning (which is usually a combination of basil, oregano, marjoram, thyme, and/or rosemary)

What to Serve With Oven-Roasted Potatoes

Chicken and steak are classic entrées to pair with oven-roasted potatoes, but there are many others too. Here are some of our favorites!

How to Store and Reheat This Dish

Cool the leftover potatoes, then refrigerate them in an airtight container for about 3 to 5 days. You can also freeze them in a zip top bag (be sure to remove all the air before storing) for up to 6 months.

You can reheat roasted potatoes in a myriad of different ways. The trick is to retain that wonderful texture of the crisp outside and the fluffy potato on the inside. You can reheat them in a regular or toaster oven preheated to 400°F. What you are doing essentially is re-roasting them. Just place them on a roasting pan or oven-safe sheet in a single layer, and roast for 15 to 20 minutes, tossing them halfway through for even browning.

You can also use an air fryer. Depending on your air fryer, set the temperature to 350 to 400°F. Reheat your potatoes for about 3 to 5 minutes, until they are heated through and as crispy as you like.

More Easy Roasted Potato Recipes to Try!

From the Editors Of Simply Recipes

Oven-Roasted New Potatoes

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4 to 6 servings

The small new potatoes (also called "baby 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 smallish new potatoes (red or yellow skinned), cleaned, halved or quartered

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons minced garlic (about 2 cloves)

  • 1 to 2 teaspoons fresh rosemary, minced

  • 1/4 teaspoon kosher salt

  • Freshly ground black pepper,to taste

Method

  1. Preheat the oven to 450°F (230°C):

    Preheat the oven.

  2. Prepare the potatoes:

    Place potatoes in a large bowl. Sprinkle with salt and pepper, olive oil, rosemary, and garlic. Toss until potatoes are well coated.

  3. Roast the potatoes:

    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
    Elise Bauer
    roasted-new-potatoes-vert-600-method-2
    Elise Bauer
Nutrition Facts (per serving)
147 Calories
5g Fat
24g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 147
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 64mg 3%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 3g
Vitamin C 11mg 56%
Calcium 20mg 2%
Iron 1mg 7%
Potassium 613mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.