Roasted New Red Potatoes Recipe

New red potatoes: Small, waxy potatoes with a thin skin and creamy texture, ideal for roasting.

Olive oil: Adds richness and helps the potatoes crisp up in the oven.

Salt: Enhances the natural flavors of the potatoes.

Black pepper: Adds a touch of heat and depth to the dish.

Garlic powder: Infuses the potatoes with a subtle, savory garlic flavor.

To achieve perfectly crispy potatoes, make sure to spread them out in a single layer on the baking sheet. Overcrowding the potatoes can cause them to steam rather than roast, resulting in a less desirable texture. For an extra layer of flavor, consider adding fresh herbs like rosemary or thyme during the last 10 minutes of roasting.

• new red potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a similar texture and flavor, making them a great alternative for roasting.

• new red potatoes - Substitute with fingerling potatoes: Fingerling potatoes are small and have a creamy texture, which works well for roasting.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, perfect for roasting.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains but can be used in the same amount for a similar taste.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used in smaller quantities for a spicy kick.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense garlic flavor and can be used in a 1:1 ratio.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor and can be used in the same amount.

• Allow the roasted potatoes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled potatoes into an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain their crispiness.
• Store the container in the refrigerator. The roasted new red potatoes will stay fresh for up to 4-5 days.
• For longer storage, place the cooled potatoes on a baking sheet in a single layer and freeze them for about 1-2 hours, or until they are firm.
• Once the potatoes are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• When ready to enjoy, reheat the roasted potatoes in a preheated oven at 400°F (200°C) for about 10-15 minutes, or until they are heated through and crispy again.
• Alternatively, you can reheat them in a skillet over medium heat, stirring occasionally, until they are warmed up and have regained their crispiness.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover roasted new red potatoes on a baking sheet in a single layer. Cover them with aluminum foil to prevent them from drying out. Bake for about 15-20 minutes, or until they are heated through and crispy.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Once the oil is hot, add the potatoes and cook, stirring occasionally, for about 5-10 minutes until they are warmed through and have regained some of their crispiness.

• Microwave Method: Place the potatoes in a microwave-safe dish and cover with a damp paper towel to keep them moist. Microwave on high for 1-2 minutes, checking and stirring halfway through. Be cautious as this method may not retain the crispiness as well as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potatoes in the air fryer basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help maintain their crispy exterior.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the potatoes on the toaster oven tray in a single layer. Heat for about 10-15 minutes, or until they are warmed through and crispy.

• Broiler Method: Set your oven to broil on low. Spread the potatoes on a baking sheet and place them under the broiler for 3-5 minutes, keeping a close eye to prevent burning. This method will quickly reheat and crisp up the potatoes.

• Oven: Used to roast the potatoes at the specified temperature of 400°F (200°C)

• Mixing bowl: Utilized to toss the potatoes with olive oil, salt, pepper, and garlic powder

• Baking sheet: Provides a flat surface to spread the potatoes out in a single layer for even roasting

• Measuring spoons: Essential for accurately measuring the salt, pepper, and garlic powder

• Measuring cups: Used to measure the olive oil

• Knife: Necessary for halving or quartering the new red potatoes

• Cutting board: Provides a safe surface for cutting the potatoes

• Spatula: Handy for tossing the potatoes in the mixing bowl and for turning them on the baking sheet if needed

Preheat the oven early: Start preheating your oven while you prepare the potatoes to save time.

Use pre-cut potatoes: Buy pre-cut new red potatoes to skip the chopping step.

Line the baking sheet: Use parchment paper or a silicone mat to reduce cleanup time.

Mix in a bag: Toss the potatoes with olive oil and seasonings in a resealable bag for quick and even coating.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.