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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.
Why Oven-Roasted Potatoes Are the Perfect Side Dish!
This is a classic side that is so simple to make for any night of the week. Here's why!
- There's very little prep work involved.
- It's affordable and budget-friendly.
- It's versatile. You can use any herbs of your choice!
- It's flavorful and you don't need a lot of ingredients.
- They pair with anything from vegetables to meat to fish to chicken and more.
- They make great leftovers (even for an impromptu breakfast hash the next morning!).
New Potatoes vs. Baby Potatoes
New potatoes aren't actually their own variety of potato at all. They are just baby (or immature) versions of any variety of potatoes that the farmers grow. They are just marketed as "new potatoes."
"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 interchangeably.
Look for uniform sized small potatoes with even skin and no blemishes. They should be heavy for their size and have few eyes and no sprouting.
Why do smaller potatoes make great roasted potatoes? They are usually creamier and sweeter than their larger relatives. And since they haven't had a chance to develop their tougher skins, they don't require any peeling before cooking.
More questions? Check out our extensive guide on How to Buy and Store Potatoes.
Can I Roast Other Kinds of Potatoes?
The short answer, is yes! You can roast pretty much any potato. The longer answer, however, is that 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) tends 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:
- Italian Seasoning (which is usually a combination of basil, oregano, marjoram, thyme, and/or rosemary)
- Or any combination of the above!
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!
- Sheet Pan Chicken With Roasted Broccoli and Potatoes
- Peppercorn Steak
- Panko Crusted Baked Salmon
- Oven-Roasted Salmon With Asparagus and New Potatoes
How to Store and Reheat This Dish
To store your leftover potatoes, bring them to room temperature. Then place them in an airtight container in the refrigerator for about 3 to 5 days. You can also freeze them in a ziptop 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.
Although we don't recommend reheating in the microwave, you can do so by placing the potatoes in a single layer in a microwave-safe dish. Cover with a paper towel and reheat over medium power for a minute, then 30 seconds at a time until they are heated through.
More Easy Roasted Potato Recipes to Try!
- Roasted New Potatoes With Caramelized Onions and Truffle Oil
- Patatas Bravas (Spanish Roasted Potatoes With Tomatoes Sauce)
- Provencal New Potatoes
- Roasted Potatoes With Asparagus and Lemon Mustard Dressing
- Roasted Sweet Potato Quinoa Bowls
Oven-Roasted New Potatoes
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.
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
Preheat oven to 450°F (230°C)
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.
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.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||9%|
|Total Sugars 1g|
|Vitamin C 11mg||56%|
|*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.|