These crispy roasted new potatoes are the kind of side dish that works with absolutely everything. Golden and crunchy on the outside, soft and buttery inside, they’re roasted with garlic, rosemary, sage, and olive oil until perfectly caramelized.
The best part? They’re incredibly easy to make and require just a handful of ingredients. Whether you’re serving grilled meat, roasted chicken, fish, or even eggs, these oven-baked potatoes instantly make dinner better.
Why Everyone Will Love This Recipe
There’s a reason crispy potatoes are always the first thing to disappear from the table.
- Crispy edges with a creamy center
- Easy oven-baked side dish
- Full of garlic and herb flavor
- Perfect with almost any main course
- Rustic, comforting, and budget-friendly
- Simple food done right. That’s the secret.
What Are New Potatoes?
New potatoes are young potatoes harvested before fully maturing, which gives them their thin edible skin and naturally creamy texture. Unlike starchier potatoes, they stay soft and buttery inside while becoming beautifully crisp in the oven. That balance is exactly what makes them ideal for roasting.
Tips for Extra Crispy Roasted Potatoes
- Boil the potatoes before roasting to soften the center. Dry them well after draining
- Roast at high heat for maximum crispiness and don’t overcrowd the baking tray
- Use enough olive oil to help caramelization
- Serve immediately while hot and crispy
Frequently Asked Questions
Do I Need to Peel New Potatoes?
No. Their thin skin is completely edible and becomes deliciously crispy in the oven.
Why Boil Potatoes Before Roasting?
Boiling softens the inside and helps create a crispier exterior once baked.
How Do I Make Roasted Potatoes Extra Crispy?
Use high heat, enough oil, and avoid overcrowding the pan.
Can I Use Dried Herbs Instead of Fresh?
Yes, though fresh rosemary and sage give the best flavor.
What Main Dishes Go Well With Roasted Potatoes?
They pair perfectly with roasted meats, grilled fish, burgers, or eggs.
Can I Make Them Ahead of Time?
They’re best fresh, but you can boil the potatoes in advance and roast them later.
How to Store
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to bring back their crispy texture.
How to Freeze
You can freeze the roasted potatoes once fully cooled. Place them in a sealed container or freezer bag and freeze for up to 1 month. When ready to serve, reheat them directly in the oven until hot and crispy again.
Ingredients
How To Make The Best Potatoes Ever
Start by washing the new potatoes very well without peeling them. Since the skin stays on, make sure to scrub away any dirt thoroughly.
Start by washing the new potatoes very well without peeling them. Since the skin stays on, make sure to scrub away any dirt thoroughly.
Bring a large pot of salted water to a boil and cook the potatoes for about 10–12 minutes, or until just tender. They should be soft enough to pierce with a fork but still firm enough to hold their shape.
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Bring a large pot of salted water to a boil and cook the potatoes for about 10–12 minutes, or until just tender. They should be soft enough to pierce with a fork but still firm enough to hold their shape.
Drain the potatoes well, cut them in half, and transfer them to a large bowl while still warm. Add a generous drizzle of extra virgin olive oil, the crushed garlic clove, rosemary, sage, bay leaf, salt, and black pepper. Toss everything together carefully so the potatoes become evenly coated with the aromatic seasoning.
Spread the potatoes onto a baking tray in a single layer, making sure they aren’t overcrowded. This step is essential for achieving maximum crispiness.
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Drain the potatoes well, cut them in half, and transfer them to a large bowl while still warm. Add a generous drizzle of extra virgin olive oil, the crushed garlic clove, rosemary, sage, bay leaf, salt, and black pepper. Toss everything together carefully so the potatoes become evenly coated with the aromatic seasoning.
Bake in a preheated oven at 390°F (200°C) for about 15–20 minutes, or until the potatoes are beautifully golden and crispy around the edges.
Serve immediately while hot, crunchy, and fragrant.
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