Oven-Roasted New Potatoes

New Potatoes Vs. Baby Potatoes

What's sold in stores as "new potatoes" are usually just regular potatoes that happen to be small. True new potatoes are immature potatoes dug early in the season. You can find them at farm stands or farmers markets in the late spring. They have thinner, somewhat feathery skins and usually a higher water content (which ironically makes them ill-suited for roasting). What are commonly labeled as new potatoes in grocery stores work great for roasting, though!

"Baby" potatoes are names such not because of their age but their size. They are creamier and usually similar to their larger kin. But many packagers use the terms "new" and "baby" interchangeably.

Storing and Reheating

Cool the leftover potatoes, then refrigerate them in an airtight container for about 3 to 5 days. You can also freeze them in a zip top bag (be sure to remove all the air before storing) for up to 6 months.

You can reheat roasted potatoes in a myriad of different ways. The trick is to retain that wonderful texture of the crisp outside and the fluffy potato on the inside. You can reheat them in a regular or toaster oven preheated to 400°F. What you are doing essentially is re-roasting them. Just place them on a roasting pan or oven-safe sheet in a single layer, and roast for 15 to 20 minutes, tossing them halfway through for even browning.

You can also use an air fryer. Depending on your air fryer, set the temperature to 350 to 400°F. Reheat your potatoes for about 3 to 5 minutes, until they are heated through and as crispy as you like.

More Easy Roasted Potato Recipes to Try

• Roasted New Potatoes With Caramelized Onions and Truffle Oil 
• Patatas Bravas (Spanish Roasted Potatoes With Tomatoes Sauce)
• Provencal New Potatoes
• Roasted Potatoes With Asparagus and Lemon-Mustard Dressing
• Batatas a murro (Portuguese Smashed Potatoes)