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
Nutrition Facts (per serving)
183 Calories
5g Fat
32g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 183
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 104mg 5%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 4g
Vitamin C 15mg 75%
Calcium 29mg 2%
Iron 2mg 11%
Potassium 815mg 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 with thyme and garlic are fantastic when made with freshly dug small potatoes. It's a perfect side dish for early summer meals and an easy recipe to prepare. Enjoy these potatoes with a roast, burgers, fried chicken, or just about any main dish of meat, fish, or poultry. It's also a fantastically hardy base for vegetarian and vegan dinners.

New (or early) potatoes are simply young potatoes that are harvested in late spring or early summer. While any potato variety can be used as new potatoes, the cobbler (or Irish cobbler) is particularly flavorful while still young. Cobbler potatoes are round, white-fleshed, about the size of a golf ball​, and the delicate skins rub off easily. The flavor is unforgettable, and the older potatoes make excellent mashed potatoes. 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. If you don't have cobbler potatoes, the recipe will also work with any small white or red-skinned potatoes.

For this recipe, the new potatoes are roasted for about an hour. They're tossed with a mixture of olive oil, garlic, dried leaf thyme, salt, and pepper to create a simple but flavorful seasoning that's perfect for warm-weather meals. Instead of the thyme, use rosemary or chives if you prefer, or toss them with fresh chopped parsley. 

While the recipe is straightforward, avoid using extra-virgin olive oil. Its smoke point is much lower than the high temperature required for roasting and will likely fill your kitchen with smoke while imparting a burnt taste to the potatoes. Pure or light olive oil is a better choice for this application.


  • 2 pounds small new potatoes, white or red

  • 2 tablespoons olive oil

  • 2 cloves garlic, finely minced

  • 1 teaspoon dried leaf thyme

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper, or to taste

Steps to Make It

  1. Gather the ingredients. Preheat the 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 olive oil, garlic, thyme, salt, and black 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.