Servings:

10

One of the easiest and most delicious side dishes around, roasted new potatoes are so simple to make. All you need are new potatoes, olive oil, and some fresh herbs. There's little prep besides washing the potatoes, then tossing them in the oil—you don't even need to peel or halve them (they're so tiny!).

They cook in the oven, no stirring necessary, leaving you free to tackle other things. And they emerge crispy on the outside and soft within—and are totally irresistible. The fresh herbs are used for serving; you could skip them, but they give the dish a Martha-level touch that we recommend.

What Are New Potatoes?

New potatoes sold in grocery stores are different from those traditionally know by this name. New potatoes were once defined as potatoes dug early (before they had grown to full size). This type of potato has a thinner skin and usually a high water content, and is not actually well suited to roasting.

The new potatoes sold in stores today may also be labeled as baby potatoes. They are not immature or baby potatoes (despite their name!). They are simply potato varieties that do not grow large—and are great for roasting and other cooking methods.

What to Serve With Roasted New Potatoes

Almost all roasted potato side dishes are versatile, and this one is no exception. Serve them with a Sunday roast chicken or a weeknight burger—or enjoy them with fish, meat, chicken, and plant-based sausages (just about anything really!).

Ingredients

3 pounds small new potatoes
3 tablespoons olive oil
Coarse salt and freshly ground pepper
Assorted fresh herbs, such as rosemary, thyme, and marjoram

Directions

Preheat oven and toss potatoes with oil:

Preheat oven to 400°F. In a large roasting pan, toss potatoes with oil, and season with salt and pepper.

Line the roasting pan with parchment paper or aluminum foil to prevent the potatoes from sticking to the pan and for easier cleanup.
Roast:

Roast in oven until potatoes are tender when pierced with a fork, about 50 minutes.
Serve:

Line a serving bowl or platter with the herbs. Transfer hot potatoes to bowl on top of herbs, and serve.

How to Store Leftover Roasted Potatoes

Cool leftover roasted potatoes completely before storing them in an airtight container in the refrigerator for up to three days. We do not recommend freezing leftover roast potatoes.

Frequently Asked Questions

Is it necessary to scrub new potatoes?

We recommend checking over and washing any kind of potato. New potatoes do not need to be scrubbed (or peeled), but they should be washed to remove any dirt or debris and checked for any green spots or eyes (which should be removed).

Why do you soak potatoes in water before roasting?

Short answer: we don't. Potatoes should be cleaned and halved or quartered if large before roasting. There is no need to soak them in water.

Is it necessary to boil potatoes before roasting?

When using larger potatoes, parboiling them before roasting can be a useful step to ensure the potatoes cook through before the exterior becomes overcooked. It also helps to keep the flesh fluffy. But when roasting new potatoes, there is no need to parboil them; the smaller potatoes will roast up nicely without this step.