The Recipe Blog: Roasted Red Potatoes

I realize this probably isn’t anything new to anyone out there. And it isn’t new to us either, but I’ve had people ask how we do this and I figured it was time to post it on the blog. This is about the easiest thing to do with red potatoes. A little olive oil, some seasoning, and the oven. I originally posted a recipe for cottage potatoes that is similar to this, and we do those potatoes with olive oil now as well. Much healthier and the flavor is awesome! (Just a note, you can do the same with zucchini and it is great! It takes a little less time to cook is all.)

Red potatoes

Olive Oil

Seasoning (There are a ton of different seasonings out there. Ours is a herbed parmesan mix)

Cut up red potatoes. I usually do them in quarters. In a bowl toss, potatoes, olive oil, and seasoning. I drizzle the olive oil 2 or 3 times in a circle, toss it and check to see if it is coated. You don’t want to overcoat but you don’t want to undercoat it or they won’t cook well. Sprinkle seasoning over top and stir until covered and you have the desired amount covering all the potatoes. A little goes a long ways. It is more of a live & learn thing for how much seasoning is just right. But I’d say about a tablespoon is close for us. Maybe a little more or less depending on how many potatoes you have. We usually have a lot of potatoes.

Spread potatoes over cookie sheet lined with parchment paper. You can do it without, and it makes one side a little crunchier, but the parchment makes it so much easier to take the potatoes off without scraping. Plus, you’re pan is cleaner, too. 🙂

Bake at 450 for 35 minutes.

We like it with bbq chicken, but it is great with any entree!

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