Roasted New Red Potatoes Recipe -
Roasted New Red Potatoes Recipe
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Roasted New Red Potatoes
See how to make perfect roasted red potatoes the easy way. See more

Roasted New Red Potatoes

Recipe by  

"These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
  2. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 08, 2007

WOW!! This was amazing as it was easy! I improvised alot just using what I had on hand. Garlic infused olive oil, kosher salt, fresh ground black pepper, tyme and oregeno. I did cut them into smaller bites as one user had suggested and tossed in some onions. Only one change if you are going to use onions (and you should...YUMMY) put them in about 10 min before taking the potatoes out or else they will just be crunchy and burnt. The high heat is a MUST and everything came out PERFECT!!!

Most Helpful Critical Review
Nov 17, 2005

I was very disappointed by this recipe. The stated time/temperature was far too high. Also although I did season them, they still came out rather bland. Within 20 minutes the potatoes were almost burnt. I would suggest a longer period of time at a lower temperature.

Sep 26, 2007

These were good, but I found that you really do need to make sure these potatoes are the new or small potatoes for them to really be worth this simple recipe. If you use larger potatoes, you'd have to cut them into smaller pieces and you'd lose the brown crispy part of it on some of the sides that are cut (which really makes the potato in my opinion!). I used coarsely ground sea salt and coarsely crushed black pepper, and I also sprinkled the potatoes with parsley. Next time I might add a little bit of rosemary also!

Oct 24, 2005

I was in search of an easy, yet tasty recipe for roasted red potatoes. I actually modifed this a bit by using sea salt instead of reg. salt, added minced garlic and rosemary. The end result was... the potates were roasted to perfection and had a great flavor. My family truly enjoyed them. I will certainly use this recipe again.

Mar 30, 2007

We do this ALL the time. It is an excellent, easy and quick side dish for any meat. If you are short on time, zap the potatoes in the microwave for 2-3 minutes and then proceed with the recipe, it will be done in half the time. Sometimes I add thinly sliced onion to the pan with the potatoes too.

Jun 24, 2008

Yummy! 450 was the perfect temperature. I left them in the oven a little longer and the potatoes were nice and crispy on the outsides and so fluffy and smooth inside! I added parsley, rosemary and parmesan cheese (cheese added the last 10 minutes). Delicious potatoes!

Oct 21, 2006

VERY good! Only things I changed was that I cut the potatoes into smaller more bite-sized friendly cubes, added two medium cloves of minced garlic, and kept them in the oven at a lower temp for slightly longer. Also, covered with foil, but took the foil off for the last 10-15 mins to give them a slightly crispy texture. Awesome & I will keep this recipe!

Mar 27, 2006

I've been roasting vegetables for years now, and this recipe is a great intro to roasted veggies. The high temperature is a must, just keep a close eye on the oven. I used sea salt, freshly ground black pepper, olive oil, and fresh chopped parsley. It's quick and easy, and a great accompaniment to any main dish. Plus, while your meat is resting, you can use your hot oven by uping the temperature and roasting the veggies, and then everything is ready at the same time. Try this recipe with asparagas - I promise you'll love it!


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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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