Side Dishes
Transforming canned sliced new potatoes into a herb-infused one-pan roast is one of those simple cooking discoveries that changes how you approach side dishes forever. The key lies in high-heat roasting—where crispy edges meet tender centers while herbs infuse deeply into every bite.
I first tried this method after realizing store-bought canned potatoes could be just as versatile as their fresh counterparts, provided you treat them right.
This recipe delivers restaurant-quality texture in under 30 minutes with just five ingredients and minimal cleanup. The secret? Roasting at 425°F until the edges caramelize while the centers stay perfectly tender.
A simple blend of dried rosemary, thyme, and garlic powder transforms basic canned potatoes into a side dish that steals the show—whether paired with grilled meats, fish, or served as a hearty vegetarian main.
What you’ll end up with is a golden, crispy one-pan roast that’s naturally aromatic from the herbs and just slightly sweet from the caramelization. The potatoes hold their shape beautifully, making them ideal for plating or serving directly from the pan.
This method also works perfectly for meal prep—just reheat in the oven to restore that crispy texture.
For extra flavor, toss the potatoes with a splash of olive oil and a pinch of smoked paprika before roasting. The possibilities don’t stop there—add a sprinkle of grated parmesan for a cheesy twist or swap the herbs for a lemon-pepper blend for a brighter profile.
Let’s get started on this foolproof technique!
Ingredients for canned sliced new potatoes
Five simple ingredients transform basic canned potatoes into restaurant-quality one-pan perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Sliced New Potatoes 🥔 | 2 cans | 15 oz each, drained well |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | Lightly toasted for aroma |
| Dried Rosemary 🌿 | 1 tsp | Crushed between fingers |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme leaves |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | ¼ tsp | For subtle smokiness |
| Kosher Salt 🧂 | ¾ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The quality of your canned potatoes matters more than you'd think. Breyers brand or Del Monte are consistently reliable for texture and even slicing—avoid the ultra-thin varieties that burn too quickly. Look for cans with a vacuum seal to ensure freshness. Drain them thoroughly, but don't rinse, as the residual starch helps create that golden crust. For herb quality, Penzeys or McCormick Gourmet Collection dried herbs deliver superior depth of flavor compared to generic supermarket brands. The smoked paprika should be Spanish-style for a more complex flavor profile than American varieties.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch, though the flavor will be less nuanced. Fresh thyme is ideal but dried works at one-third the amount—just make sure it's labeled as culinary-grade. The garlic powder should be 100% pure with no anti-caking agents; brands like Simply Organic meet this standard. For extra richness, swap half the olive oil for avocado oil, which has a higher smoke point. If you're short on time, pre-toasted olive oil (heat 1 tbsp in a dry pan for 30 seconds) adds immediate depth of flavor without extra steps.
This roast reheats beautifully—simply return to 400°F for 5-7 minutes until edges are crisp again. Store leftovers in an airtight container for up to 4 days, though the texture degrades after day 3. For meal prep, portion into individual ramekins before roasting—this maintains crispiness when reheating. The herbs lose potency after 2 weeks, so keep them in a sealed container away from light. Freezing isn't recommended as it dulls the herb flavors and makes the potatoes gummy upon thawing.
Why You'll Love This Recipe
- Open Pantry Magic: I swear by this one—no peeling, no boiling, no stress. Just dump the can, drizzle olive oil, sprinkle herbs, and roast. That’s it. Zero prep, all flavor.
- Herb-Packed Punch: The rosemary and thyme cling to those crispy potato edges like they’re clinging to life, while the garlic powder adds this warm, savory kick. Honestly, it tastes like a fancy bistro dish, but I’m making it in my pajamas.
- Weeknight Workhorse: Toss these into a salad for lunch, serve them alongside grilled chicken for dinner, or even pile them on toast with a fried egg. They’re the ultimate side that doesn’t overpower the main event—just enhances it.
- Budget-Friendly Crispy Gold: A single can of potatoes stretches into three meals for my family, and the herbs cost pennies. Plus, they reheat like a dream—no soggy leftovers here, just crispy, flavorful bites waiting to be revived. My wallet and taste buds thank me.
Step-by-step instructions for herb-infused canned sliced new potatoes
This method transforms canned potatoes into a flavorful, restaurant-quality side dish with minimal effort.
Prepare the Potatoes and Herbs
Open both cans of sliced new potatoes and drain them thoroughly in a colander, shaking gently to remove excess liquid. I always use a fine-mesh strainer for this—it prevents the potatoes from breaking apart while ensuring they're completely dry. Transfer the drained potatoes to a large mixing bowl.
In a small bowl, combine the 1 teaspoon dried rosemary, 0.5 teaspoon dried thyme, 0.5 teaspoon garlic powder, and 0.25 teaspoon smoked paprika. Crush the rosemary between your fingers to release its aromatic oils, then sprinkle the herb mixture evenly over the potatoes. Add the 2 tablespoons extra-virgin olive oil and the 0.75 teaspoon kosher salt. Using your hands or a silicone spatula, gently toss everything together until the potatoes are fully coated and the herbs are distributed evenly.
Toast the Herbs for Maximum Flavor
Heat a large oven-safe skillet over medium heat and add the potato-herb mixture. Spread the potatoes in an even layer, leaving space between each slice so they brown properly. Cook for 3-4 minutes, stirring occasionally, until the edges begin to crisp slightly and you can detect the fragrant aroma of the toasted herbs.
This step is crucial—it develops the herb flavors before roasting. You'll know it's ready when the potatoes release easily from the pan and the oil begins to shimmer around the edges. Remove the skillet from heat and let it cool for 1 minute to prevent steam from forming when you transfer it to the oven.
Roast to Golden Perfection
Preheat your oven to 425°F. Transfer the skillet to the oven and roast for 20-25 minutes, stirring once halfway through the cooking time. The potatoes are done when they're deep golden brown on all sides and crisp at the edges. You'll also notice they've developed a slightly caramelized texture from the rendered oils.
For even cooking, I recommend rotating the skillet 180 degrees halfway through. This ensures the potatoes brown uniformly and prevents any one side from overcooking. If you notice the potatoes browning too quickly, tent the skillet with aluminum foil to prevent burning while allowing them to finish cooking.
Finish with Fresh Cracked Pepper
Remove the skillet from the oven and transfer the potatoes to a serving dish. While they're still warm, sprinkle them evenly with the 0.5 teaspoon black pepper, freshly cracked over the top. The pepper adds a final layer of complexity and contrasts beautifully with the earthy herbs.
Serve immediately while the potatoes are still crisp at the edges and tender in the center. This dish pairs exceptionally well with grilled meats, roasted vegetables, or as a standalone side for sandwiches. The herb-infused oil creates a rich, aromatic crust that elevates simple canned potatoes into a gourmet-worthy component.
Pro Tips For Making Canned Sliced New Potatoes
- Drain and Rinse Cold: The potatoes come packed in brine—skip the rinse if you want extra flavor, but if you prefer a lighter texture, give them a quick cold-water rinse after draining. I learned this the hard way when my first batch turned out soggy because I didn’t dry them properly afterward.
- Toast the Herbs First: Heat your olive oil in the pan for 30 seconds until shimmering, then add the dried rosemary and thyme before the potatoes. This blooms their aroma and prevents them from turning bitter. (Yes, even if you’re impatient like me.)
- Don’t Overcrowd the Pan: Canned potatoes release more liquid than fresh—give them space to sizzle, not steam. If your pan looks crowded, cook in batches or use a larger skillet. I once tried to rush this and ended up with mushy potatoes instead of crispy edges.
- Finish with a Splash of Water: If the potatoes seem dry before they’re tender, add 2 tablespoons of water, cover, and let them steam for 2 minutes. This keeps them moist without making them waterlogged. (Your future self will thank you.)
Make-ahead tips for canned sliced new potatoes
Prep Ahead for Meal Prep
Roast the potatoes one full day ahead of serving to let the flavors meld. Store them in an airtight container at room temperature for up to 24 hours—they’ll stay warm and crispy.
If refrigerating, place them in a single layer on a baking sheet before storing to prevent sogginess. Reheat at 400°F for 5-7 minutes until edges are crisp again. 💡
Herb Storage Tips
Keep your dried herbs in a dark, airtight container (like a Ball mason jar) in a cool, dry place. Label each jar with the herb name and date—most dried herbs stay fresh for 6-12 months.
For this recipe, I always double-check that my rosemary and thyme haven’t lost their aroma by crushing a tiny pinch between my fingers before using. 🌿
Portion for Easy Reheating
Divide the roasted potatoes into ramekins or small baking dishes before storing. This keeps them crispy when reheated and makes individual servings quick. Cover each ramekin with a piece of parchment paper to prevent drying.
Reheat directly in the oven at 375°F for 3-5 minutes—no need to add extra oil. ✨
Freezer-Friendly Hack
While I don’t recommend freezing the final roasted potatoes (texture suffers), you can freeze the uncooked herb mixture for up to 1 month. Store the tossed potatoes in a freezer-safe bag and cook straight from frozen at 425°F for 30-35 minutes, tented with foil.
Just add 1 extra tablespoon olive oil if the potatoes seem dry. ❄️
Batch Cooking for Busy Weeks
Double the recipe and store half for later—this is perfect for lunch prep. I like to portion the roasted potatoes into glass containers with tight-sealing lids and keep them in the fridge for up to 5 days.
Add a sprinkle of fresh parsley when reheating to brighten the flavors. 📅
Make-Ahead for Holiday Feasts
Prep this dish 2 days before Thanksgiving or Christmas dinner to save time on busy cooking days. The potatoes reheat beautifully and add a homemade touch to your spread. For extra flair, sprinkle with toasted pine nuts before serving—just add them in the last 2 minutes of reheating. 🎄
Nutrition facts
Frequently asked questions
Can I use canned sliced new potatoes for other dishes besides roasting?
These potatoes work beautifully in soups, stews, or salads too. For soups, simmer them for 5-7 minutes to soften without breaking apart. In salads, they hold their shape well when tossed with vinaigrette and fresh greens. Just avoid boiling them too long—they'll turn mushy.
Why do my roasted canned potatoes turn out soggy?
Sogginess usually happens from too much moisture or overcrowding. Always drain the potatoes thoroughly and pat them dry with a paper towel before roasting. Spread them in a single layer with space between slices so heat circulates evenly. Roasting at 425°F with proper airflow is key to crispy edges!
What's the best way to reheat these potatoes?
For maximum crispiness, reheat in a 400°F oven for 5-7 minutes on a baking sheet. If using a microwave, cover with a damp paper towel and heat for 30-45 seconds—just know the texture won't be as crisp. For meal prep, portion into ramekins before storing to maintain that perfect roasted texture.
Can I substitute fresh potatoes for canned in this recipe?
Yes, but you'll need to adjust the method. Use 1 pound baby potatoes, halve them, and boil for 8-10 minutes until tender before roasting. Fresh potatoes require 10-15 minutes longer at 425°F to crisp. The texture will be slightly different but still delicious!
How do I store leftover roasted potatoes?
Store in an airtight container at room temperature for up to 24 hours to maintain crispiness. For longer storage, refrigerate for 3-4 days but reheat in the oven to restore crispness. Freezing isn't recommended as it makes them gummy. For best results, eat within 2 days of roasting.