Also, save the salt for when they are done - they will stay crispier that way.

if you halve or quarter them before roasting, they are much better if you dry the cut side with a paper towel before tossing with oil and herbs. you dont need to specially towel each one, just roll the bunch of them in a paper towel for a minute. That takes out the potato moisture and they brown better.

I have done this or a variation of it where I cook the quartered potatoes in boiling water for 6 minutes then toss in herb and oil with coarse salt and pepper and then I store in the fridge for the night. I use it the next day and it is fine - I dont notice any browning really and at 425 in the oven for 45 minutes they get semi crispy brown on the outside and soft on the inside.
We then use for dinner that night and also serve leftovers for breakfast in the morning heated up in a skillet with eggs...I think the potatoes recipe was from a Williams Sonoma cookbook I had years ago for Thanksgiving and Christmas recipes.

OP here. I appreciate all the suggestions--very helpful! I've always cooked quartered new potatoes in a skillet with a little oil/salt/pepper but have wanted to try roasting instead. Thanks again!

Here are two simple meals I like that maximizes the cooking time and minimizes the numbers of pans to just one:
http://www.pbs.org/everydayfood/recipes/roast_beef_and_potatoes.html

http://www.pbs.org/everydayfood/recipes/roasted_cod_potatoes_olives.html

No, I think they will turn brown once cut. It's doesn't take that long to prepare.

Many thanks to both of you! One more question--can you prepare and toss in oil the night before, or will the potatoes discolor and/or be oily?

Anonymous wrote:400-425 - just tossin a bowl with olive oil and whatever spices and throw them in the oven.

Yes. I like red potatoes with rosemary and sage (and a little salt and pepper) best. I usually do them for 40 min.

400-425 - just tossin a bowl with olive oil and whatever spices and throw them in the oven.

I've read many posts about halving or quartering new potatoes and roasting them with garlic, rosemary, olive oil, salt/pepper. Will someone please share the right oven temp and the amounts of olive oil, garlic, etc? Thanks so much!