Getting perfectly crispy and golden new potatoes from your oven is easier than you think. This guide will show you exactly How To Roast New Potatoes In The Oven for fantastic results every time. Forget soggy or pale potatoes. With a few simple tricks, you can achieve a crispy outside and a fluffy, tender inside.
Roasting new potatoes is a versatile side dish. It goes with almost any meal. The best part is it requires minimal hands-on time. You just need to know the right method.
How To Roast New Potatoes In The Oven
This is the core method for perfect roasted new potatoes. Follow these steps closely. The secret lies in preparation and oven temperature.
What You’ll Need
- New Potatoes: 2 pounds is a good amount for 4-6 servings.
- Oil: A high-smoke point oil like olive oil, avocado oil, or vegetable oil.
- Salt: Kosher salt or sea salt is best for seasoning.
- Black Pepper: Freshly ground is ideal.
- Baking Sheet: A large, rimmed sheet pan.
- Parchment Paper (optional): For easier cleanup, but potatoes get slightly crispier directly on the pan.
Step-by-Step Instructions
1. Prep Your Potatoes
First, wash the potatoes thoroughly under cold water. Scrub off any dirt with a brush. You don’t need to peel new potatoes; their skins are thin and tasty.
Next, dry them completely with a clean kitchen towel. Wet potatoes will steam instead of roast. This is a crucial step for crispiness.
Now, cut the potatoes. Halve or quarter them so they are all roughly the same size. This ensures even cooking. If they are very small, you can leave them whole.
2. Parboil for the Best Texture
This extra step makes a huge difference. Place the cut potatoes in a pot of cold, salted water. Bring it to a boil.
Let them cook for about 5-7 minutes. You want them just starting to become tender on the outside but still firm inside. A fork should meet a little resistance.
Drain the potatoes well in a colander. Let them steam dry for a minute. Then, give the colander a few gentle shakes. This roughens up the surfaces, creating more texture for the oil to cling to. That texture turns into crispiness.
3. Season and Oil Generously
Transfer the dried, parboiled potatoes to your baking sheet. Drizzle with a generous amount of oil. You need enough to coat every piece well—about 2-3 tablespoons.
Sprinkle with salt and pepper. Don’t be shy with the salt. You can add other herbs now, like rosemary or thyme. Toss everything together with your hands until evenly coated.
Arrange the potatoes in a single layer. Make sure they have space between them. If they’re crowded, they’ll steam and become soggy. Use two pans if necessary.
4. Roast to Perfection
Preheat your oven to 425°F (220°C). A hot oven is non-negotiable for that golden crust.
Place the baking sheet on the middle rack. Roast for 20 minutes. Then, take the pan out and flip or stir the potatoes. This exposes all sides to the heat.
Return them to the oven for another 15-25 minutes. Roast until they are deeply golden brown and crispy all over. The total time is usually 40-45 minutes.
Pro Tips for Maximum Crisp
- Preheat the Pan: For extra crunch, place your empty baking sheet in the oven while it preheats. Carefully add the oiled potatoes to the hot pan. This gives them a sear from the start.
- Use the Right Fat: Duck fat or goose fat makes incredibly rich and crispy potatoes. Olive oil with a little butter adds great flavor, but watch the butter so it doesn’t burn.
- Don’t Crowd the Pan: This is the most common mistake. Space is your friend for crispy potatoes.
- Finish with Flavor: After roasting, toss the hot potatoes with fresh herbs like parsley, dill, or chives. A sprinkle of flaky salt adds a nice final touch.
Flavor Variations to Try
Once you master the basic method, you can easily change the flavors. Here are some favorite combinations.
Lemon & Herb
Toss the roasted potatoes with the zest of one lemon and a handful of chopped fresh parsley or dill right after they come out of the oven. The heat releases the oils.
Garlic & Rosemary
Add 4-5 whole, peeled garlic cloves and a few sprigs of fresh rosemary to the pan before roasting. The garlic becomes sweet and soft.
Spicy Paprika
Mix 1 teaspoon of smoked paprika into the oil before coating the potatoes. It gives a warm, smoky flavor and a beautiful red-gold color.
Parmesan & Black Pepper
In the last 5 minutes of roasting, sprinkle the potatoes with finely grated Parmesan cheese and extra black pepper. Let it melt and form little crispy cheese bits.
Common Problems and Fixes
Sometimes things don’t go as planned. Here’s how to troubleshoot.
Potatoes are soggy: They were likely too wet before roasting, or the pan was overcrowded. Ensure they are very dry after parboiling and give them space.
Potatoes are burnt on the bottom: Your oven rack might be too low. Try roasting on a higher rack. Also, flipping them halfway through is essential.
Not crispy enough: The oven may not be hot enough. Use an oven thermometer to check. Also, parboiling and roughing them up really helps.
Underseasoned: Season generously at the oiling stage. Potatoes need more salt than you think. You can always add a bit more after roasting.
Serving Suggestions
These potatoes are incredibly versatile. They are a perfect side dish for so many meals.
- Serve alongside a Sunday roast chicken or beef.
- Pair with baked fish like salmon or cod for a healthy dinner.
- Add them to a breakfast or brunch spread with eggs.
- They are fantastic with burgers or sausages instead of fries.
- Mix them into a salad while still warm for a hearty vegetarian option.
Storing and Reheating Leftovers
Leftover roasted potatoes can lose their crispness. But you can revive them.
Store cooled potatoes in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet. Warm them in a 400°F (200°C) oven for about 10-15 minutes until hot and crispy again. The microwave will make them soft.
FAQ
What are new potatoes?
New potatoes are simply young potatoes harvested early. They have thin, waxy skins and a firm, creamy texture. Any small potato like baby Yukon Golds or red potatoes works well.
Do I have to parboil them?
It’s highly recommended for the crispiest results. Parboiling starts the cooking process and creates a starchy surface that crisps up beautifully. You can skip it, but the texture won’t be as good.
What’s the best oil for roasting potatoes?
Oils with a high smoke point are best. These include vegetable oil, canola oil, avocado oil, or light olive oil. Extra virgin olive oil is okay, but it can smoke at very high temperatures.
Can I roast other vegetables with the potatoes?
Yes, but choose veggies with similar cooking times. Onions, bell peppers, or whole garlic cloves work well. Cut them into large pieces so they don’t burn before the potatoes are done.
Why won’t my potatoes get crispy?
The main culprits are overcrowding the pan, not using enough oil, or an oven temperature that’s too low. Make sure you follow the steps for drying and parboiling too.
With this guide, you have all the information you need for perfect roasted new potatoes. The method is simple but effective. Remember the key steps: dry well, parboil, space out, and use a hot oven. Your side dish will be a hit at any table.