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These oven roasted red potatoes are packed full of delicious, garlic flavor – and my recipe might just be the easiest way how to make roasted baby potatoes.
These roasted garlic potatoes are a classic. They are so tender in the middle with a crispy exterior. You can enjoy them as an appetizer with dips, a perfect side dish with your favorite protein, or even keep some leftovers for next day’s breakfast hash.
For me, these oven-roasted red potatoes are like a hug – or as much of a hug as you can get from potatoes in an oven. I’ve packed this roasted potatoes recipe with plenty of garlic and salt to make it a perfect complement to any meal.
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What Are New Potatoes
New potatoes are not, surprisingly, their own variety. Instead, they are named for when they’re harvested. Smaller, high in moisture, and just a little bit sweet, new potatoes are dug up in the summer months. Though your average new potatoes recipe will likely come out in the winter, they’re often enjoyed as part of summer meals – particularly in Europe, where garlic roasted potatoes are popular.
Are Red Potatoes New Potatoes
Red potatoes are one of the core ingredients of these oven-roasted potatoes. And they’re not dissimilar to new potatoes. Both have thin skins and are generally harvested during the summer months, though the distinctive red color differentiates these varieties.
Roasted New Potatoes Ingredients
- Red potatoes: Red potatoes are at the core of this recipe. You can use big or small for this roasted red potatoes recipe. Or you can use regular new potatoes if you prefer. I love using red new potatoes but baby Yukon gold potatoes or russet potatoes work just as well.
Make sure to chop them into even pieces – this is how to roast new potatoes in the oven evenly. - Olive oil: This is best for this roasted new potatoes recipe, but you can use any neutral vegetable oil.
- Garlic, sea salt, and pepper: add more flavor and season to taste.
Optional add-ins: Italian seasoning, taco seasoning, fresh rosemary, oregano, or any other dry herbs you prefer – all great compliments to garlic potatoes.
To garnish: Fresh parsley, chives, rosemary, basil, or any other aromatics you enjoy. You can also sprinkle some parmesan cheese to it melts over the hot potatoes.
How to Make Oven-Roasted New Potatoes
Preheat the oven to 400ºF/200ºC.
Prepare Your Potatoes
Like all red potato recipes, we need to prep our vegetables. Wash and dry well – roasted red-skin potatoes can have more dirt on them.
If the potatoes are mini, keep them whole. If larger, cut them into two or three – about 1-inch cubes. Also, if you’re using larger potatoes, cut them into 1-inch cubes, it’ll make sure the roasted potatoes in the oven cook evenly.
Mince the Garlic
Mince the garlic well. Then, in a large bowl, toss with the potatoes and the oil, salt, and pepper. If using extra herbs, add them now too.
How Long to Roast
Place the seasoned potatoes on a baking sheet pan in a single layer or an oven-safe skillet, as I do. Next, roast in the oven.
How long to roast potatoes depends on the size and the quantity. For this oven-roasted potatoes recipe, you’ll want to roast the new potatoes for about 25-30 minutes. If they’re bigger, you’ll want to add around five more minutes.
The garlic roasted potatoes should be fork tender, golden brown, crisp on the outside, and tender on the inside.
Tips to Get the Best Oven Roasted New Potatoes
- When roasting potatoes in the oven, spread them into one layer so they roast, not steam.
- For a small potatoes recipe, make sure to pick or cut them the same size.
- For the best roasted potatoes, flip them twice with a spatula while roasting so they brown all over.
Can You Make Roasted New Potatoes Ahead of Time
Like most new potato recipes, they’re best enjoyed fresh, but you can make them ahead. Plus, you can store them in an airtight container in the refrigerator for up to 5 days. You can also pan-fry them when you’re planning to serve to make sure they’re crispy.
How to Reheat Roasted Potatoes
To reinvigorate your roasted potatoes in the oven, heat the oven to 400ºF/200ºC and warm them through. You can also bring the crisp back to roasted baby red potatoes in a hot frying pan.
What Goes Well with Roasted Potatoes
Oven-roasted red potatoes go with pretty much anything, but I do have a few favorites.
Serve them as an appetizer with dips like my garlic mayo, roasted red pepper hummus, or traditional garlic aioli.
Serve them alongside your favorite roasted protein and veggies – I love pairing it with a simple whole roasted chicken or crispy oyster mushrooms, plus a big helping of oven-roasted asparagus or easy roasted radishes.
Any leftovers can be used in a classic full English breakfast, incorporate into hashbrowns, or added to a frittata. You can also mix them with mayonnaise to make potato salad.
FAQs
Learning how to roast potatoes can be a tricky art. There are a few reasons why your potatoes aren’t crisp – the oven isn’t hot enough, the oil isn’t at a high enough smoking point, or the potatoes aren’t soft enough.
Boiling new potatoes can make them softer and quicker to crisp – but it’s not a requirement. A hot enough oven should get you the same results. A red potato recipe doesn’t usually recommend boiling.
Baking soda can make the skin crispier and encourage the potato to brown. It’s not used in most easy potato recipes, but you can incorporate it.
Not necessarily, but it can help give you crispier roasted potatoes. Make sure to drain them well before roasting.
Not necessarily. New potatoes are ones harvested towards the beginning of the season. small potatoes can be harvested at any point.
No, for this red potatoes recipe you don’t need to peel the skin.
Waxy potatoes are best for roasted potatoes – Yukon Gold, Maris Piper, and Charlotte are great options.
Favorite Potato Recipes
- How to Make Home Fries
- How to Boil Potatoes That Are Whole or Cubed
- The Perfect Baked Potato Recipe
- Creamy Au Gratin Potatoes (Simple & Easy)
- Grilled Potatoes in Foil
If you try this recipe for roasted red skin potatoes, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Best Oven-Roasted New Red Potatoes
Ingredients
- 1.55 lb new potatoes red or regular
- 1/4 cup olive oil
- 0.52 oz garlic 2 cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400ºF/200ºC.
- Wash and dry well the potatoes – roasted red-skin potatoes can have more dirt on them.
- If the potatoes are mini, keep them whole. If larger, cut them into two or three – about 1-inch cubes. Also, if you're using larger potatoes, cut them into 1-inch cubes, it'll make sure the roasted potatoes in the oven cook evenly.
- Mince the garlic well, then toss with the potatoes and the oil, salt, and pepper. If using extra herbs, add them now too.
- Place the seasoned potatoes on a baking sheet in a single layer or in an oven-safe skillet, as I do.
- Roast in the oven for about 25-30 minutes. If the potato pieces are bigger, you'll want to add around five more minutes.The garlic roasted potatoes should be fork tender, golden brown, crisp on the outside, and tender on the inside.
Storage Instructions
- These roasted potatoes are best enjoyed fresh, but you can make them ahead. You can store them in an airtight container in the refrigerator for up to 5 days. To reheat, warm them through in the oven at 400ºF/200ºC. You can also bring the crisp back to roasted baby red potatoes in a hot frying pan.
Notes
- When roasting potatoes in the oven, spread them into one layer so they roast, not steam.
- For small potatoes, make sure to pick or cut them the same size.
- Flip them twice with a spatula while roasting so they brown all over.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
