Roasted New Red Potatoes: The Ultimate Guide to Perfect Crispy Potatoes

Roasted New Red Potatoes: Is there anything more comforting and satisfying than a perfectly roasted potato? I think not! These aren’t just any potatoes; we’re talking about tender, bite-sized new red potatoes, roasted to golden-brown perfection with crispy skins and a fluffy interior. Forget boring side dishes; this is a flavor explosion waiting to happen.

Potatoes, in general, have a rich history, dating back thousands of years in South America. While the specific roasting of new red potatoes might not have ancient roots, the appreciation for simple, wholesome ingredients certainly does. For generations, cooks have relied on the humble potato to create hearty and delicious meals, and this recipe is a testament to that enduring appeal.

So, why do people adore roasted new red potatoes so much? It’s a combination of factors. The slightly sweet and earthy flavor of the red potatoes pairs beautifully with the smoky char from roasting. The texture is also divine – the contrast between the crispy skin and the creamy inside is simply irresistible. Plus, they are incredibly easy to prepare, making them a perfect weeknight side dish. Whether you’re serving them alongside a juicy steak, grilled chicken, or even a vegetarian main course, these roasted potatoes are guaranteed to be a crowd-pleaser. Get ready to experience potato perfection!

Ingredients:

• 2 pounds new red potatoes, about 1 1/2 to 2 inches in diameter
• 1/4 cup olive oil, extra virgin
• 1 tablespoon dried rosemary, crushed
• 1 tablespoon dried thyme
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, freshly ground, or to taste
• Optional: 2 tablespoons chopped fresh parsley, for garnish

Preparing the Potatoes:

1. Wash the potatoes thoroughly. I like to use a vegetable brush to scrub away any dirt. Since these are new potatoes, we’re keeping the skins on – that’s where a lot of the nutrients and flavor are!
2. Cut the potatoes into uniform sizes. This is crucial for even cooking. I usually quarter the smaller potatoes and cut the larger ones into sixths or eighths, aiming for pieces that are roughly 1 1/2 to 2 inches in size. Consistency is key!
3. Place the cut potatoes in a large bowl. Make sure the bowl is big enough to toss the potatoes comfortably without spilling.

Seasoning the Potatoes:

4. Drizzle the olive oil over the potatoes. Don’t skimp on the olive oil; it helps the potatoes get nice and crispy in the oven.
5. Add the dried rosemary, thyme, garlic powder, onion powder, smoked paprika, salt, and pepper to the bowl. I love the combination of these herbs and spices – they give the potatoes a wonderful earthy and savory flavor. The smoked paprika adds a subtle smoky note that really elevates the dish.
6. Toss the potatoes thoroughly to coat them evenly with the olive oil and spices. Use your hands or a large spoon to ensure that every piece is well coated. This is where the magic happens – the more evenly coated the potatoes are, the better they’ll roast.

Roasting the Potatoes:

7. Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before you put the potatoes in. A hot oven is essential for achieving that crispy exterior and fluffy interior.
8. Line a large baking sheet with parchment paper. This makes cleanup a breeze and prevents the potatoes from sticking to the pan. You can also use aluminum foil, but I find that parchment paper works best.
9. Spread the potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them. If necessary, use two baking sheets. Giving the potatoes space allows them to brown properly.
10. Roast the potatoes for 30-40 minutes, or until they are tender and golden brown. I like to flip the potatoes halfway through the cooking time to ensure even browning on all sides. The exact cooking time will depend on the size of your potatoes and your oven, so keep an eye on them.
11. Check for doneness. The potatoes are done when they are easily pierced with a fork and have a crispy, golden-brown exterior. If they’re not quite there, continue roasting for a few more minutes, checking frequently.

Serving the Roasted Potatoes:

12. Remove the roasted potatoes from the oven and transfer them to a serving dish. Be careful, as they will be hot!
13. Optional: Garnish with chopped fresh parsley. This adds a pop of color and a fresh, herbaceous flavor.
14. Serve immediately. Roasted potatoes are best enjoyed hot and fresh from the oven. They make a delicious side dish for almost any meal.

Tips for Perfect Roasted New Red Potatoes:

• Choose potatoes that are similar in size. This will ensure that they cook evenly.
• Don’t overcrowd the baking sheet. Overcrowding will steam the potatoes instead of roasting them.
• Flip the potatoes halfway through the cooking time. This will ensure even browning on all sides.
• Adjust the seasoning to your liking. Feel free to add more or less of any of the herbs and spices. You can also experiment with other seasonings, such as chili powder, cumin, or oregano.
• For extra crispy potatoes, try parboiling them for a few minutes before roasting. This will help to soften the potatoes and create a more crispy exterior. To parboil, simply place the cut potatoes in a pot of boiling water and cook for 5-7 minutes. Drain well and then proceed with the recipe.
• If you want to add some vegetables to the mix, try roasting the potatoes with some chopped onions, bell peppers, or carrots. Just add them to the bowl along with the potatoes and toss with the olive oil and spices.
• These roasted potatoes are also delicious served with a dipping sauce, such as aioli, ranch dressing, or ketchup.
• Leftover roasted potatoes can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

Variations:

• Garlic Parmesan Roasted Potatoes: Add 1/4 cup grated Parmesan cheese and 2 cloves minced garlic to the potatoes along with the other seasonings.
• Lemon Herb Roasted Potatoes: Add the zest of one lemon and 1 tablespoon chopped fresh herbs, such as rosemary, thyme, or oregano, to the potatoes along with the other seasonings.
• Spicy Roasted Potatoes: Add 1/2 teaspoon cayenne pepper or red pepper flakes to the potatoes along with the other seasonings.
• Balsamic Roasted Potatoes: Drizzle 2 tablespoons balsamic vinegar over the potatoes after they are roasted.

Serving Suggestions:

• Serve as a side dish with grilled chicken, steak, or fish.
• Add to salads or grain bowls.
• Use as a topping for pizzas or flatbreads.
• Serve as an appetizer with a dipping sauce.
• Enjoy as a snack on their own.

Nutritional Information (approximate, per serving):

• Calories: 250-300
• Fat: 12-15g
• Saturated Fat: 2-3g
• Cholesterol: 0mg
• Sodium: 300-400mg
• Carbohydrates: 35-40g
• Fiber: 3-4g
• Sugar: 2-3g
• Protein: 3-4g

This recipe is a great starting point, and you can easily customize it to your own taste preferences. Don’t be afraid to experiment with different herbs, spices, and vegetables to create your own signature roasted potato dish! Enjoy!

Conclusion:

And there you have it! These Roasted New Red Potatoes are truly a game-changer. I know, I know, I might be biased, but trust me on this one. The crispy, golden-brown exterior giving way to the fluffy, melt-in-your-mouth interior is an experience you simply can’t miss. It’s the perfect balance of textures and flavors, and honestly, it’s so easy to make that there’s really no excuse not to try it!

Why is this recipe a must-try? Well, beyond the incredible taste and texture, it’s incredibly versatile. It’s a fantastic side dish for practically any main course you can think of. Grilled steak? Absolutely. Roasted chicken? Perfect pairing. Even a simple veggie burger gets elevated with a side of these beauties. Plus, it’s a crowd-pleaser! I’ve made these for family gatherings, potlucks, and even just a casual weeknight dinner, and they’re always the first thing to disappear.

But the versatility doesn’t stop there! Feel free to get creative with your seasonings. While I’m a big fan of the simple olive oil, salt, pepper, and garlic powder combination, you can easily customize it to your liking. A sprinkle of rosemary and thyme adds a touch of elegance. A dash of smoked paprika brings a smoky depth. And if you’re feeling adventurous, try adding a pinch of cayenne pepper for a little kick.

Speaking of variations, consider adding some other vegetables to the roasting pan. Onions, bell peppers, and even Brussels sprouts roast beautifully alongside the potatoes. Just make sure to cut them into similar sizes so they cook evenly. And for a truly decadent treat, toss the roasted potatoes with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chives right before serving.

Serving suggestions? Oh, the possibilities are endless! These Roasted New Red Potatoes are fantastic as a side dish, of course, but they can also be used in other creative ways. Chop them up and add them to a breakfast hash. Use them as a topping for a hearty salad. Or even mash them up with a little butter and milk for a rustic and flavorful mashed potato alternative.

I truly believe that this recipe is a winner. It’s simple, delicious, and incredibly versatile. It’s the kind of recipe that you’ll find yourself making again and again, and it’s sure to become a staple in your kitchen.

So, what are you waiting for? Head to the store, grab some new red potatoes, and get roasting! I promise you won’t be disappointed. And once you’ve tried it, I’d love to hear about your experience. Did you stick to the original recipe, or did you get creative with the seasonings? What did you serve them with? Share your photos and stories in the comments below! I can’t wait to see what you come up with. Happy cooking!

---