When I was a kid, my grandfather kept an amazing garden – two gardens, in fact. Regardless of the season, it seemed like there was always a bounty of fresh fruits and vegetables coming from his land. I remember tomatoes, okra, squash, snap beans, butter beans, watermelon, cantaloupe, purple hull peas, peanuts, and even this strange heirloom English pea that I’ve never seen anywhere else. One of my most favorite things was crossing the road into Papa’s garden to look to see if the potatoes were ready. We could always tell because the ground would push up and break open when the potatoes were ready to be dug. I just loved doing that. We’d dig down, mostly with just our hands, and pull up just enough for supper. To this day, red skinned new potatoes are one of my most favorite sides. Growing up, Mom would either boil them with some butter or even put them in with some green beans. I still love them that way, but have also become quite find of simply roasting them. I like to find the really small new potatoes that are usually less than an inch in size and roast them whole. Some folks call the little ones creamer potatoes. Larger potatoes will work just fine, too. You’ll just need to cut them down into chunks about 1 inch in size so they will all roast evenly.  Y’all enjoy!
Ingredients
- 2 lbs small red skin new potatoes (also called creamer potatoes *see note)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400° F. Line a large baking tray with parchment paper or lightly coat it with non-stick cooking spray. Scrub the potatoes thoroughly and pat dry.
- In a large bowl drizzle the potatoes with the olive oil. Toss to coat. Sprinkle the salt, pepper, and garlic powder and toss again to coat.
- Pour the potatoes out onto the prepared pan and bake for 35 to 40 minutes or until the potatoes are tender when pierced with a knife.
Notes
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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I make this recipe but just before they are fully roasted I add Greek seasoning and drizzle honey on them. Make sure to turn heat off before adding this or keep on low heat so you don’t burn honey and greek.
That sounds great!
Tom,
I want to use them on my 50th birthday party. I’m having 50 people. I had them in smaller cut portions in ATL this weekend. Do you have any suggestions I can use? How much red potatoes I need ? Etc…
I’m not into baking. I recently bought these tiny potatoes outdoor Market in Myrtle Beach South Carolina. For many years I cooked red potatoes normal in the microwave one at a time for about 4 minutes. I’m going to try to cook a bunch of these like 10 or 20 at a time in the microwave piercing each one. Is this sound okay to you
Hey Tom! I don’t have much experience with those types of potatoes in the microwave.
I like the sound of your roasted potatoes. Our family is digging, scraping, peeling and canning potatoes this week. We put up 70 quarts today and have about that many left to do. It makes for good family fellowship.
Wow! What a great thing for y’all to share together!
I’m trying the potatoes tomorrow evening. Hope the larger ones work well.
Hope you enjoy them! You may have to adjust the cooking time a little if the potatoes are larger.
Stacey, I remember fondly of your granddaddy’s garden. He was just like mine, grew everything. I also like to split the potatoes open and put cooked bacon and marscapone (?) cheese on it. So good!!!
Love the blog and love your family!!
Thanks so much, Becky!
These look so delicious. I cannot wait to make them. I have always cooked them with green beans so I am anxious to try them this way. Love your site. Have a blessed day!
I made these a couple weeks ago (and have since made them on a weekly basis!). My family loves them! I even made some sweet potatoes the same way, just cut up of course.
Just wanted to say I love your blog!
I’m so glad y’all are enjoying them!
These potatoes look delicious and much healthier than the variety I am accustomed to seeing in the South – boiled and buttered! There is nothing like a dinner made from the backyard garden!
Nicole
https://sweetteaproper.com
Thanks, Nicole!
Hi! I’ve just recently found your blog. It looks fabulous. Our family moved to the south for my husband’s job. This is my first time living in the south, so I’m plunging myself into learning about southern living and cooking southern food. We intend to retire here, so I would like to learn what I can. I made fried chicken for my first time tonight following Scott Peacock’s recipe and it turned out great. I’m so excited for a good firt time experience.
Onto potatoes. I’ve only successfully grown potatoes once. The second time I tried growing them, the leaves came up but I didn’t get any potatoes. Something must have eaten them. Anyhow, I remember the excitement of seeing the ground swell and crack as proof that my potatoes were indeed growing under the soil.
Mastering fried chicken is a great first start! Welcome to the South! Thanks for your kind words about the blog. Let me know if I can help you out in any way! 🙂