Roasted New Red Potatoes Recipe

New red potatoes: These are small, waxy potatoes with a thin skin and a creamy texture. They hold their shape well when roasted.

Olive oil: This oil helps to crisp up the potatoes and adds a rich, fruity flavor.

Salt: Enhances the natural flavors of the potatoes and other ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Garlic powder: Provides a savory, slightly sweet garlic flavor without the need for fresh garlic.

Dried rosemary: An aromatic herb that adds a pine-like, earthy flavor to the dish.

When preparing new red potatoes, ensure they are cut into uniform pieces to promote even cooking. Tossing the potatoes thoroughly with olive oil and seasonings in a mixing bowl ensures each piece is well-coated, enhancing the flavor and crispiness. For an extra layer of texture, consider preheating the baking sheet in the oven before spreading the potatoes out in a single layer. This helps to achieve a beautifully golden brown and crispy exterior.

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

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, which works well for roasting.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, but it will still season the potatoes effectively.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic will give a more intense and aromatic flavor compared to garlic powder.

• dried rosemary - Substitute with fresh rosemary: Fresh rosemary has a more vibrant flavor and can enhance the dish with its aromatic qualities.

• Allow the roasted potatoes to cool completely before storing. This helps maintain their texture and prevents condensation from making them soggy.
• Transfer the cooled potatoes into an airtight container. If you have a large batch, consider using multiple containers to avoid overcrowding.
• Store the container in the refrigerator. The roasted potatoes will stay fresh for up to 4-5 days.
• For freezing, place the cooled potatoes on a baking sheet in a single layer. This prevents them from sticking together.
• Freeze the baking sheet for about 1-2 hours, or until the potatoes are solid.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Spread the frozen potatoes on a baking sheet in a single layer.
• Roast for 15-20 minutes, or until the potatoes are heated through and crispy. You can also reheat them in a microwave, but they may not retain their crispiness.
• For an extra burst of flavor, toss the reheated potatoes with a bit more olive oil and a sprinkle of garlic powder or rosemary before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover roasted new red potatoes on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent the potatoes from drying out.
  4. Bake for 10-15 minutes, or until the potatoes are heated through and crispy on the outside.
  5. Serve hot and enjoy the revived flavors.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a tablespoon of olive oil or butter.
  2. Add the leftover roasted new red potatoes to the skillet.
  3. Stir occasionally to ensure even heating and to prevent sticking.
  4. Cook for about 5-7 minutes, or until the potatoes are warmed through and have a nice crispy exterior.
  5. Serve immediately for a delightful side dish.

• Microwave Method:

  1. Place the leftover roasted new red potatoes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking and stirring halfway through to ensure even heating.
  4. Let the potatoes sit for a minute before serving to allow the heat to distribute evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover roasted new red potatoes in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even crisping.
  4. Serve hot and enjoy the extra crispy texture.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Arrange the leftover roasted new red potatoes on the toaster oven tray in a single layer.
  3. Heat for 10-12 minutes, or until the potatoes are warmed through and crispy.
  4. Serve immediately for a quick and easy reheated side dish.

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

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

• 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, garlic powder, and dried rosemary.

• Measuring cups: Used to measure the olive oil.

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

• Cutting board: Provides a safe surface to cut 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 a large baking sheet: A larger baking sheet allows you to spread the potatoes in a single layer, ensuring even roasting and faster cooking.

Cut potatoes uniformly: Cutting the potatoes into similar sizes ensures they cook evenly and at the same rate.

Line with parchment paper: Using parchment paper on your baking sheet makes for easy cleanup and prevents sticking.

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