Perfectly crispy on the outside and soft on the inside, Roasted New Red Potatoes are a simple yet flavorful side dish. With a touch of olive oil, garlic, and herbs, these potatoes pair beautifully with any meal, from grilled meats to roasted vegetables.
Origin Roasted New Red Potatoes
New potatoes, including red varieties, have been a staple in European and American cuisines for centuries. Their thin skin and creamy texture make them ideal for roasting. This dish is a popular side in Mediterranean and American kitchens, where fresh herbs and simple seasoning enhance their natural flavor.
What I Love About This Recipe
The simplicity of this dish is what makes it so great. The potatoes get crispy on the outside while remaining buttery soft on the inside. I love how versatile they are—you can customize the seasoning to match any meal. Plus, they require minimal effort but deliver maximum flavor!
Also Read : Caldo de Pollo
Roasted New Red Potatoes
4
servings10
minutes30
minutes220
kcalIngredients
1 1/2 lbs new red potatoes, halved or quartered
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried rosemary (or thyme)
1/2 teaspoon smoked paprika (optional)
1 tablespoon fresh parsley, chopped (for garnish)
Directions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the potatoes with olive oil, garlic, salt, black pepper, rosemary, and smoked paprika (if using).
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast for 30-35 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and sprinkle with fresh parsley before serving.
Notes
- For extra crispiness, increase the oven temperature to 425°F (220°C) for the last 5 minutes.
