Roasted New Potatoes With Thyme and Garlic Recipe

Roasted potatoes
Roasted new potatoes, tossed with oil and herbs Diana Rattray
Prep: 5 mins
Cook: 45 mins
Total: 50 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
184 Calories
5g Fat
33g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 184
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 105mg 5%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 4g
Vitamin C 15mg 74%
Calcium 32mg 2%
Iron 2mg 11%
Potassium 820mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These roasted new potatoes are fantastic with fresh-dug small new potatoes, but they can also be enjoyed with small white or red-skinned potatoes.

In our opinion, the most flavorful variety of new potato is the cobbler. Cobbler potatoes are round, and about the size of a golf ball​ and the skins can be rubbed off easily. The flavor is unforgettable. Consider yourself lucky if you live near a farm or in an area where they're grown! If you regularly plant potatoes in your garden, try to get some cobbler seed potatoes.

We roasted the potatoes with some olive oil, garlic, and some dried leaf thyme. Instead of the thyme, use rosemary or chives if you prefer, or toss them with fresh chopped parsley. 

This is an easy recipe to prepare, and these potatoes are great with a roast, burgers, fried chicken, or just about any main dish meat, fish, or poultry.


  • 2 pounds small new potatoes, white or red

  • 2 tablespoons olive oil

  • 2 cloves garlic, finely minced

  • 1 teaspoon dried thyme

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

Steps to Make It

  1. Heat oven to 450 F.

  2. Scrub the new potatoes and then cut them in half or quarter them if large.

  3. In a large bowl, toss the new potatoes with the oil, garlic, thyme, salt, and pepper.

  4. Transfer potatoes to a baking pan and arrange in a single layer. Roast the new potatoes for 40 to 45 minutes, or until the potatoes are tender and browned.