Simple Roasted New Potatoes

I made this last Tuesday and honestly it’s one of those things that’s so easy I almost didn’t bother writing it down but then I ate half the pan standing at the counter. Roasted new potatoes with garlic powder and olive oil, that’s it, and they came out better than the ones I’ve been overthinking for years.

Why You’ll Love This Recipe

• Takes 10 minutes to prep and you’re done
• Only five ingredients and you probably have them all right now
• The skins get crispy while the insides stay soft and almost creamy, which is exactly what you want from a new potatoes recipe
• No peeling because new potatoes don’t need it
• You can make this on a weeknight without planning ahead
• They reheat better than fries and taste good cold too

The Story Behind This Recipe

I got tired of complicated potato recipes that need fresh herbs I don’t have or multiple pans. Last week I had 2 pounds of new potatoes from the farmers market sitting on my counter and I just wanted something fast after work. I remembered my mom used to do easy roasted potatoes with garlic powder instead of fresh garlic because it distributes better and doesn’t burn. So I tried her method with the timing adjusted and it worked. Now it’s my default simple potato side dish whenever I need something reliable that actually tastes good and doesn’t make me think too hard.

What You Need

You need 2 pounds of new potatoes and that’s the only part that matters here. Get them from wherever but make sure they’re actually new potatoes, the small waxy ones with thin skin, not russets or those giant baking potatoes someone labeled wrong. Scrub them under cold water because dirt hides in weird spots and dry them completely with a towel or they won’t crisp up right.

For the oil you need 2 tablespoons of olive oil and I just use whatever bottle is open on my counter. It doesn’t need to be fancy but it does need to be enough to coat everything without making them swim. Then there’s 1 teaspoon of salt which sounds like a lot but potatoes absorb salt differently than other vegetables and you’ll taste the difference if you skimp.

The black pepper is 1/2 teaspoon and I grind mine fresh because the pre-ground stuff tastes like dust but honestly if you only have the jar kind it’ll still work. Garlic powder is also 1/2 teaspoon and this is where the whole thing comes together because fresh garlic burns at 400° F but garlic powder doesn’t and it sticks to every surface evenly. Don’t try to substitute garlic salt or you’ll oversalt the whole batch and ruin it.

How to Make Simple Roasted New Potatoes

Turn your oven to 400° F first because it takes longer to heat than you think and I always forget. While that’s happening grab a large baking tray and either line it with parchment paper or spray it with whatever non-stick stuff you have, I used parchment last Tuesday because I hate scrubbing pans. Scrub each potato under running water and get all the dirt off especially in those little crevices where it hides.

Dry them really well with a kitchen towel. This part matters more than I thought it would because wet potatoes steam instead of roast and you lose that crispy skin texture.

Dump the potatoes in a roomy bowl and pour 2 tablespoons of olive oil over them. Stir them around with your hands or a spoon until every single one has a thin coating of oil and nothing looks dry. Then add your 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of garlic powder all at once.

Toss everything together and I mean really toss it, pick up the bowl and shake it or use your hands to make sure the seasonings stick to the oil on every potato. If you just sprinkle the spices on top half of them won’t get seasoned and you’ll notice when you eat them later.

Spread the potatoes out on your prepared baking tray in one layer. Don’t pile them up or the ones on the bottom will get soggy, they need space between them for air to circulate. Slide the whole thing into the oven and set a timer for 35 minutes but know you’ll probably need the full 40.

Around 30 minutes in you’ll start smelling garlic and it shifts from raw to roasted, that’s when I usually check them. Poke one with a knife and if it slides in easily they’re close. The edges should be starting to color and get crispy while the insides stay soft, and if you lean close to the oven you can hear a faint sizzling sound from the oil hitting the hot pan.

At 35 to 40 minutes pull them out when the skins look slightly wrinkled and golden in spots. The smell is nutty and warm with garlic underneath and if you tap one with a fork the skin has this light crackling texture that means you got it right.

What I Did Wrong the First Time

I didn’t dry the potatoes enough after washing them. They came out fine but the skins were softer than I wanted, not crispy the way they should be when you bite down. I just gave them a quick rinse and tossed them straight into the bowl with oil and I could see little water droplets mixing in but I figured it wouldn’t matter.

It mattered. Next time I used a towel and pressed down on each potato to get the moisture off their surface and the difference was obvious, the skins crisped up properly and had that texture I was looking for.

Simple Roasted New Potatoes

By Emma

Prep:

10 min

Cook:

35 min

Total:

45 min

Servings:

4 servings

Ingredients

• 2 pounds new potatoes, scrubbed and dried
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Method

1. 1 Set the oven to 400° F and line a large baking tray with parchment paper or lightly spray it with non-stick cooking spray. Clean the potatoes well and dry with a towel.
2. 2 In a roomy bowl, pour the olive oil over the potatoes and stir to coat each one evenly. Add salt, pepper, and garlic powder then toss thoroughly so every piece picks up flavor.
3. 3 Spread the potatoes evenly on the prepared tray. Slide the baking sheet into the oven and let them roast for 35 to 40 minutes. Listen for the softening as a knife slides easily into a potato, the aroma shifts, and golden edges appear.
4. 4 Remove when the potatoes feel tender and the skin crisps lightly. The smell should be nutty with a hint of garlic, and the surface slight crackling signals you nailed it.

Nutritional information

Calories

150

Protein

3g

Carbs

22g

Fat

7g

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Tips for the Best Simple Roasted New Potatoes

Cut any potatoes that are way bigger than the others in half so everything finishes at the same time. I had a few that were double the size of the rest and they were still hard in the middle when the small ones were done, so now I just halve the big ones before I toss them with oil.

Don’t walk away after 30 minutes because that’s when things can go from almost ready to slightly overdone faster than you’d expect. I set my timer for 30 and then I check every 5 minutes after that because ovens run hot in different spots and the potatoes near the back always cook faster than the ones in front.

If you’re making this for more than 4 people use two trays instead of crowding one. I tried fitting 3 pounds on a single sheet once and the middle ones steamed while the edges got crispy, which defeats the whole point of roasting them.

Shake the bowl harder than feels necessary when you’re coating them with the garlic powder. The powder likes to clump on a few potatoes and leave others bare, and you won’t notice until you’re eating and some taste bland while others are overseasoned.

Serving Ideas

I ate mine straight from the pan with scrambled eggs and hot sauce for dinner last Tuesday and it was better than I expected for something that simple. They also work next to any protein that doesn’t have a sauce because the crispy skin adds texture without competing with other flavors on the plate.

Cold leftovers go into green salads the next day instead of croutons. The garlic powder flavor mellows overnight and the potatoes stay firm enough to hold up against dressing without getting mushy like some roasted vegetables do.

Put them in a bowl with sour cream and chives if you want something closer to a loaded baked potato situation without turning on the oven for an hour.

Variations

You can add fresh rosemary in the last 10 minutes but don’t put it in at the start or it’ll burn and taste bitter. I tried that once and had to pick off the blackened bits before serving, now I wait until there’s only 10 minutes left and then I scatter the rosemary over the top.

Smoked paprika instead of regular black pepper gives them a deeper flavor that works really well if you’re serving them with grilled meat. Use the same amount, half a teaspoon, and don’t add extra salt because smoked paprika has a strong taste that makes everything seem saltier.

Parmesan cheese grated over them right when they come out of the oven melts into the crispy spots and adds a sharpness I didn’t know I wanted. Just a handful, maybe a quarter cup, and you toss them in the hot pan so the cheese sticks to the oil that’s still on the surface.

Lemon zest works but only if you add it after roasting because it burns in the oven and turns the potatoes brown in a weird way that doesn’t look appetizing.

FAQ

Can I use regular potatoes instead of new potatoes?

You can but the texture won’t be the same because new potatoes have thinner skins and a waxier inside that stays creamy when you roast them. Regular russets get fluffier and drier which isn’t bad but it’s a different thing entirely.

Do I have to use parchment paper or can I just use the bare pan?

You can use the bare pan but you’ll need to scrub it later because the garlic powder sticks and burns onto the metal in spots. I’ve done it both ways and parchment is worth it just for cleanup.

How do I know when they’re actually done if I don’t have a timer?

Poke one with a knife and if it slides in without any resistance they’re ready. The skins should look slightly wrinkled and you’ll see golden spots forming on the edges, plus the smell shifts from raw garlic to something nutty.

Can I prep these ahead and roast them later?

You can toss them with the oil and seasonings up to 2 hours before roasting and leave them in the bowl on the counter. Don’t refrigerate them because cold potatoes take longer to cook and you’ll throw off the timing.

What if my potatoes are different sizes?

Cut the big ones in half so everything’s roughly the same size. If you don’t they’ll cook unevenly and you’ll end up with some that are mushy and some that are still hard in the middle.

Can I double this recipe?

Yeah but use two separate baking trays and don’t try to stack them in the oven or rotate them halfway through. The top tray will cook faster and the bottom one will steam instead of roast.

Will these reheat or are they only good fresh?

They reheat better than most roasted vegetables because the skins hold their texture even after sitting in the fridge overnight. I put them back in a 375° F oven for about 10 minutes and they crisp up again without drying out.

Why do my potatoes stick to the pan even with oil?

You either didn’t use enough oil or your potatoes were still wet when you tossed them. Moisture makes them stick no matter how much oil you use, so dry them completely with a towel before you add anything.

Can I use a different oil instead of olive oil?

Any neutral oil works but olive oil adds a slight flavor that makes the whole thing taste less plain. I’ve used vegetable oil when I ran out of olive oil and it was fine but not as good.

What’s the difference between garlic powder and garlic salt here?

Garlic salt has salt already mixed in so if you use it instead of garlic powder you’ll oversalt the batch. Stick with garlic powder and add your salt separately so you can control how much goes in.

How long do leftovers last in the fridge?

4 days in a sealed container and they actually taste good cold. I ate them straight from the fridge for lunch the day after and the garlic flavor was stronger than when they were hot.

Can I add other spices to this new potatoes recipe?

You can add dried oregano or thyme but keep the amounts small, like a quarter teaspoon, because they can overpower the garlic if you use too much. Fresh herbs burn at 400° F so save those for after roasting.

Do I need to flip them halfway through?

I don’t and they still come out crispy on the edges. The heat circulates enough that flipping doesn’t make a big difference, and every time you open the oven you drop the temperature and add a few minutes to the cook time.

What if I only have pre-ground pepper?

It’ll work but it won’t taste as sharp as fresh ground. Pre-ground pepper loses its punch after sitting in the jar for months, but it’s not going to ruin the recipe if that’s all you’ve got.

Can I cook these at a lower temperature for longer?

Not really because 400° F is what makes the skins crispy while keeping the insides soft. Lower temperatures will cook them through but you’ll lose that texture contrast that makes them worth eating.

Why do some of my potatoes brown more than others?

Your oven has hot spots and the potatoes near the back or edges cook faster than the ones in the center. That’s just how ovens work and it’s not something you did wrong with this easy roasted potatoes method.