Sometimes the simplest recipes are the ones you come back to again and again, and these roasted new red potatoes are a perfect example.
With just a handful of pantry staples, you can create a side dish that’s crisp on the outside, fluffy on the inside, and packed with natural potato flavor.
The high-heat roasting brings out a golden crust that makes every bite satisfying.
Whether you’re serving them alongside a weeknight dinner or adding them to a holiday spread, these potatoes deliver reliable, crowd-pleasing results.
Their buttery texture pairs beautifully with the subtle richness of olive oil and the clean finish of salt and pepper, making them a versatile companion to just about any main dish.
Prep Time: 5 minutes
Cook Time: 20–30 minutes
Total Time: 25–35 minutes
Servings: 8
Ingredients
- 3 pounds small red new potatoes, halved
- 1/4 cup olive oil
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Directions
- Preheat your oven to 400°F (200°C) and position the oven rack in the lowest slot.
- Place the halved potatoes in a large mixing bowl. Drizzle with olive oil, then season with salt and freshly ground black pepper. Toss until evenly coated.
- Arrange the potatoes cut-side down on a rimmed baking sheet or jelly roll pan, making sure they are in a single layer for even roasting.
- Roast in the preheated oven for 20 to 30 minutes, or until the potatoes are tender inside and golden brown on the bottom.
- Remove from the oven and transfer to a serving dish. Serve immediately.
Chefs Notes
- For extra crispiness, make sure the potatoes are dry before tossing with oil.
- Avoid overcrowding the pan—this helps the potatoes roast instead of steam.
- You can add garlic cloves or fresh herbs like rosemary or thyme for additional flavor.
- Flip the potatoes halfway through cooking if you prefer even browning on both sides.