Roasted New Potatoes

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.

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


  • 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


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

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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!


  • Renee Tenner

    Can I prepare a day prior to an event? If so, what would be your recommendation for reheating?

    • 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!

  • 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.

    • 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.

  • 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.

    • Cheryl Novy

      Perfect! I am going to try it this way…thanks for the advice!

  • Dee

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

  • Jan

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

  • Becky

    These are delicious–crispy and perfect. Yum.


  • lisa

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


  • Sarah M.

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


  • Brooks

    Great recipe. Cut my potatoes in half lengthwise to cut cooking time. Always with the rosemary right out of the garden. Chop finely the garlic and rosemary and place on exposed potato cut face down on a bed of thinly spread olive oil. Olive oil sprayed on top of said beautiful bed and salt accordingly. On no I drooled on the keyboard!


  • Melanie

    I make these potatoes quite often. It’s such an easy recipe, especially with new potatoes – you don’t even need to peel them. Yum!


  • Elise Bauer

    Hi Konstit – hmm. Fresh basil. Will have to try it that way too. Thanks for the suggestion.

    Hi Karen – 2 Tbsp, thanks for the catch.

  • Bev

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

  • 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.

  • Charlos

    The last and only 2 times I have cooked this recipe the garlic burns to black before the potatoes are done. So what am I doing wrong, if the recipe says to cook all the ingredients together? This time I threw the garlic in for only 15 minutes as opposed to 40 mins, I dont cook much fyi.

  • Jeanine

    Made this tonight–the potatoes came out well, but the garlic was more or less incinerated. It seemed as though decreasing the temperature or the time would leave the potatoes underdone, so I’m not sure how to adjust it to reduce the garlic carbonization.

    • CP

      Add the garlic later, e.g., 15 min before the potatoes are done. The garlic will add flavor but not carbonize.

  • Laura

    This is a great recipe… I do this often as a side dish, but I don’t use the garlic (only cause my partner doesn’t like it), and I sprinkle a little bit of grated cheese over the potatoes to melt over everything.

  • Miriam

    This recepe is also nice if you just toss in the garlic unpeeled and uncut. The cloves will release their flavour and will be cooked to be actually edible

  • Mike

    Great Recipe, I do this all the time and also add some rough cut onions and red/green pepper to add a little color and texture.

  • Ash

    I make it in a similar way, only I microwave it for about 3-5 min.. Haven’t tried adding the olive oil though, will do and let you know!

  • Karen

    So is it 4 TBS of olive oil or is that a misprint?

  • konstit

    I do this often, only I slice the garlic thinly and instead of rosemary I use fresh (cut) basil.

    (I love this site !)

    Best regards