Roasted Small New Potatoes Recipe

If you’re looking for an easy side that’s packed with flavor, these roasted small new potatoes are just the thing! These potatoes roast beautifully with a crispy outer layer and soft, flavorful inside. They’re a delicious, versatile side dish for any meal, ready in under an hour!

Why You’ll Love Roasted Small New Potatoes

Here are five reasons why readers will love this recipe:

• Perfectly Crispy Texture: These small new potatoes roast to golden perfection, with a crispy outer layer that contrasts beautifully with the tender, creamy center. Each bite delivers a satisfying crunch with a melt-in-your-mouth finish that’s hard to resist.
• Simple Ingredients, Big Flavor: With just a few pantry staples like olive oil, salt, and pepper, this recipe enhances the natural flavors of the potatoes. You won’t need any complex seasonings – just simple ingredients that let the potatoes shine.
• Quick Prep, Easy Cleanup: Prepping these potatoes is as easy as cutting, coating, and arranging them on a baking sheet lined with parchment paper. Plus, cleanup is a breeze since there’s minimal equipment and no peeling required!
• Versatile Side Dish: These roasted potatoes pair well with nearly any main dish, from grilled chicken to holiday roasts. They’re a versatile choice that suits casual dinners, meal prepping, or even special occasions.
• Kid-Friendly and Crowd-Pleasing: The small size and tasty texture make these potatoes a hit with all ages! Whether you’re cooking for family or guests, everyone will enjoy the simple, delicious taste of these roasted potatoes.

Small potatoes (a.k.a. “baby potatoes” & “new potatoes”) are about 1.5 inches in diameter.  They are delicious roasted!

Small potatoes are very easy to prepare.   In fact, cooking the new potatoes is much easier than regular potatoes, since you don’t have to peel them!  The skin of small new potatoes is very thin and edible.  Not having to peel these little potatoes saves so much time and effort!  Once you discover how easy it is to cook them, you’ll seek out the small potatoes in the store again and again!

Making these roasted new potatoes is super easy.  Just cut them in half, toss in a little olive oil and bake in the oven.  When the timer beeps, you’ll take out amazingly delicious golden brown small potatoes!  Sprinkle them with salt, pepper and your favorite seasonings and enjoy!

Ingredients:

• A bag of small potatoes: These little potatoes are naturally tender with a thin, edible skin, making them perfect for roasting without peeling.
• Olive oil: Adds a rich flavor and helps the potatoes roast to a golden, crispy finish.
• Salt and pepper to taste: Enhances the natural flavor of the potatoes and adds a hint of spice and warmth, balancing out the flavors beautifully.

For exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need to Make Roasted Small New Potatoes

• Measuring Spoons – For measuring the olive oil to get the perfect amount of crispiness on the potatoes.
• Knife – To cut the small new potatoes in half quickly and evenly.
• Cutting Board – A stable surface for safely cutting the potatoes.
• Mixing Bowl – Ideal for tossing the potatoes with olive oil to ensure even coating.
• Baking Sheet – Provides plenty of space for the potatoes to roast evenly without crowding.
• Parchment Paper – Helps prevent sticking and makes cleanup quick and easy.

Directions:

Preheat oven to 400F.

Wash the small new potatoes and cut them in halves.  Put the small potato halves in a bowl.  Pour 1 tbsp of oil to potatoes.  Coat the new potatoes with oil by moving the potato pieces with your hands.  If needed, add more oil, so all the new potato pieces look shiny and coated with oil.

Line the baking sheet with parchment paper.  Put the new potato pieces on a baking sheet.  Sprinkle with salt and pepper.

Put in the oven and cook for 40 minutes or until the new potatoes are done.  Add more salt to taste if needed.

Serving Suggestions

• Serve these roasted small new potatoes alongside a grilled or roasted main dish, like chicken, boneless steak, or air-fried salmon, for a classic, balanced meal.
• Sprinkle with freshly chopped herbs, such as parsley, or dill, right before serving to add a burst of color and flavor.
• Pair with a tangy dipping sauce like creamy horseradish or a dollop of sour cream for added richness.
• For a festive presentation, arrange the roasted potatoes on a serving platter and garnish with a sprinkle of coarse sea salt and fresh herbs.
• These potatoes also work well in a breakfast spread, served with scrambled eggs, turkey bacon, or even added to a breakfast burrito!

Tips for Success

• Use Similar-Sized Potatoes: If the potatoes are of similar size, they’ll cook more evenly. Halve larger ones to match the size of smaller ones, ensuring every piece roasts to perfection.
• Dry Potatoes Thoroughly: After washing, make sure to pat the potatoes dry. Excess moisture can prevent them from getting that desired crispy texture, so a quick dry with a towel is essential before tossing them in oil.
• Don’t Skimp on Oil: The olive oil is key to achieving that golden, crispy crust. Ensure every potato piece has a light coating; if they look dry, add a bit more oil to guarantee they roast, rather than steam.
• Single Layer on Baking Sheet: Crowding potatoes causes them to steam instead of roast. Spread them out in a single layer with space between each piece to allow air circulation, promoting that beautiful golden-brown finish.
• Broil for Extra Crispiness: If you love extra-crispy potatoes, switch the oven to broil for the last 2-3 minutes. Watch closely to avoid burning, but this step gives a lovely, crunchy texture to the edges.

Variations and Substitutions

• Herb-Roasted Potatoes: For a burst of earthy flavor, add fresh herbs like rosemary, thyme, or sage to the potatoes before roasting. Simply chop a handful and toss them with the potatoes and olive oil – the aroma while roasting is fantastic!
• Garlic-Parmesan Potatoes: Give your potatoes a savory boost by adding minced garlic and a sprinkle of grated Parmesan. Mix in the garlic before roasting, then toss with Parmesan in the last 5 minutes for a cheesy, crispy finish.
• Spicy Roasted Potatoes: For a bit of heat, add spices like paprika, cayenne, or chili powder to the olive oil. You can adjust the level of spice to your taste, making them as mild or as fiery as you like.
• Lemon Zest and Herb: A sprinkle of lemon zest added after roasting gives the potatoes a fresh, bright flavor. Combine it with chopped parsley or dill for a refreshing side that pairs well with fish or chicken.
• Vegan Butter Substitute: If you prefer a richer flavor, swap olive oil with a vegan butter substitute. It melts beautifully and coats the potatoes in a buttery flavor, perfect for a comforting, dairy-free version.

Storage and Reheating

• Storing Leftovers: Once cooled, place any leftover roasted potatoes in an airtight container. They will keep well in the refrigerator for up to 4 days, making them perfect for meal prep or a quick side throughout the week.
• Freezing Option: To freeze, spread the cooled potatoes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. For best results, thaw in the refrigerator before reheating.
• Reheating in the Oven: To reheat, spread the potatoes on a baking sheet and warm them in a preheated oven at 350°F for 10-15 minutes. This will help restore their crispy texture, making them taste freshly roasted.
• Reheating in the Microwave: If you’re short on time, you can reheat them in the microwave. Place the potatoes on a microwave-safe plate and heat in 30-second increments until warmed through, though they may lose some crispiness this way.

Frequently Asked Questions

Can I make these potatoes in advance?

Yes, these potatoes can be made in advance! Prepare and roast them as directed, then let them cool completely. Store in an airtight container in the refrigerator for up to 4 days. When ready to serve, reheat in the oven at 350°F for 10-15 minutes to regain their crispy texture.

Do I need to peel the small new potatoes?

No, peeling is not necessary. The skin of small new potatoes is thin and tender, making it perfect for roasting without peeling. Plus, the skin adds extra flavor and nutrition!

Can I use other types of potatoes for this recipe?

Yes, you can substitute other small potato varieties, like fingerling or baby red potatoes, for a similar result. Just make sure to cut them into even-sized pieces to ensure they cook evenly.

What seasonings can I add to these roasted potatoes?

Feel free to get creative with your seasonings! Besides salt and pepper, you can add garlic powder, onion powder, paprika, rosemary, or thyme. Adding Parmesan or lemon zest after roasting also enhances the flavor.

Why aren’t my potatoes crispy?

To ensure crispiness, make sure the potatoes are thoroughly dry before coating them with oil. Spread them in a single layer on the baking sheet, with some space between each piece, to allow for proper air circulation.

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