How to Prepare Scrumptious New Potatoes with Rosemary, Sage & Garlic
Roasted new potatoes with rosemary and sage make the perfect side dish for any meal. I love how these little potatoes turn golden and crisp on the outside while staying tender and fluffy inside. The aroma of fresh rosemary and earthy sage fills the kitchen as they roast, creating a dish that feels rustic yet elegant. This recipe takes simple ingredients and turns them into something special.
New potatoes are naturally creamy and slightly sweet, which makes them ideal for roasting. When you toss them with olive oil, garlic, rosemary, and sage, they soak up all those savory flavors. The high heat of the oven does the rest, giving you potatoes with irresistible crunch and flavor in every bite.
You don’t need any fancy steps or special equipment for this recipe. Just a baking sheet, a hot oven, and fresh herbs to bring out the best in the potatoes. These roasted new potatoes with rosemary and sage pair beautifully with roasted chicken, grilled steak, or even a holiday roast. They also stand strong on their own with a green salad or vegetable side. Once you make them, they’ll quickly become your go-to potato recipe.
Roasted New Potatoes with Rosemary and Sage Recipe
Ingredients
- 1½ pounds new potatoes scrubbed
- ¼ cup olive oil canola oil works fine too
- 6 cloves garlic peeled and crushed with a garlic press or the side of a knife but be careful
- 1 tablespoon fresh rosemary finely minced
- 1 tablespoon fresh sage finely minced
- salt & pepper to taste
Instructions
- Preheat the oven to 350º F. While the oven is heating, prep the ingredients.
- Combine the olive oil, garlic rosemary and sage in a mixing bowl. Add the potatoes and toss until the potatoes are well coated with the herb/oil mixture.
- Season with salt and pepper and toss again.
- Transfer the potatoes to a shallow ovenproof container large enough so there's only a single layer. You can also use a shallow baking pan or even a sheet pan.
- Roast the potatoes for about for about 45 minutes until they are just tender. A good way to check is to stick the tip of a knife into a potato. If there is little or no resistance, the potatoes are done. If there is, let them cook for a few minutes more.
- When done, remove and serve immediately.
Helpful Cooking Tips for Preparing Roasted Potatoes
- Choose evenly sized potatoes – Smaller, uniform potatoes roast more evenly and get crisp on all sides.
- Keep the skins on – New potatoes have thin, delicate skins that add flavor, texture, and nutrients.
-
Cut larger potatoes in half – This helps them cook through and develop more crispy edges.
-
Dry the potatoes well – After rinsing, pat them dry. Excess moisture can prevent browning.
-
Use enough oil – Toss generously with olive oil so the potatoes roast, not steam.
-
Season before roasting – Add salt, pepper, rosemary, and sage at the start so the flavors infuse while cooking.
-
Don’t overcrowd the pan – Spread potatoes in a single layer with space between them for maximum crispiness.
-
Preheat the baking sheet – A hot pan helps the potatoes start sizzling right away.
-
Roast at high heat – 400–425°F (200–220°C) is ideal for crispy edges and fluffy centers.
-
Toss halfway through – Stir or flip the potatoes midway so they brown evenly.
-
Add garlic at the right time – If using fresh garlic, add halfway through roasting to prevent burning.
-
Finish with fresh herbs – A sprinkle of extra rosemary or sage after roasting brightens the flavors.
Pro Tips
-
Parboil for extra crispness – Boil potatoes for 5–7 minutes, drain, then rough up the edges by shaking them in the pot. This creates more surface area that turns beautifully golden in the oven.
-
Infuse the oil – Warm the olive oil gently with rosemary, sage, and garlic before tossing it with the potatoes. This deepens the flavor without risking burnt herbs.
-
Use a cast iron pan – A preheated cast iron skillet holds heat better than a baking sheet and gives the potatoes an incredible crust.
-
Finish with flaky salt – Sprinkle Maldon or another finishing salt right before serving for a satisfying crunch and burst of flavor.
-
Add a splash of acidity – A drizzle of lemon juice or a touch of balsamic glaze after roasting balances the richness.
-
Layer in textures – Toss with toasted pine nuts or shaved Parmesan just before serving for extra depth.
-
Roast in duck fat or butter – For a richer, holiday-worthy version, swap olive oil for duck fat or melted butter.
New Potatoes
New potatoes, also known as early potatoes, are harvested before they reach full maturity, typically in the spring and early summer. These young tubers are characterized by their thin, delicate skins, which are often left on when cooking due to their tenderness and added extra flavor. Unlike their fully matured counterparts, new potatoes are smaller, have a higher moisture content, and have a waxier texture, making them ideal for boiling, steaming, and salads.
One of the main culinary advantages of new potatoes is their subtle, fresh taste and creamy texture, which pair well with various ingredients without overpowering them. They are often simply prepared with butter and herbs to highlight their natural flavor. New potatoes also contain a lower starch content than mature potatoes, which helps them maintain their shape after cooking, making them perfect for dishes like potato salads or as a side dish for grilled meats.
Nutritionally, new potatoes are a good source of vitamins C and B6, potassium, and fiber. Their high water content and lower caloric value make them a healthy option. Whether enjoyed roasted, boiled, or in a fresh salad, new potatoes are a versatile and nutritious addition to seasonal menus.
Dishes That Pair Well With These Roasted New Potatoes
| Dish | Description | Why It Pairs Well |
|---|---|---|
| Roast Chicken | Juicy, golden roast chicken seasoned simply with herbs and garlic. | The crispy, herby potatoes complement the savory, aromatic flavors of roast chicken perfectly. |
| Grilled Steak | Seared ribeye or sirloin with a simple salt and pepper seasoning. | The richness of the steak pairs beautifully with the earthy, crispy potatoes. |
| Garlic Butter Green Beans | Fresh green beans sautéed in garlic and butter until tender-crisp. | The freshness and slight crunch of green beans balance the soft, roasted potatoes. |
| Roasted Salmon | Oven-roasted salmon fillets with a hint of lemon and dill. | The light, flaky fish complements the hearty potatoes without overpowering their flavor. |
| Mixed Leaf Salad | A mix of arugula, spinach, and baby lettuces with a lemon vinaigrette. | The acidity and freshness of the salad cut through the richness of the roasted potatoes. |
| Herbed Mushrooms | Sautéed mushrooms with garlic, thyme, and parsley. | The earthy mushrooms echo the rosemary and sage in the potatoes for a harmonious flavor profile. |
