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Roasted Red Potato Shopping Tips
Only buy potatoes that are firm, intact, and without any sprouts or green parts.
Roasted Red Potato Cooking Tips
Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.
Herb Roasted Red Potatoes
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.
The Spruce / Katarina Zunic
These delicious roasted potatoes are the perfect side to grilled or broiled meat, poultry, or fish. They can be roasting in the oven while you prepare the meat. They can round out a healthy meal that includes steamed, roasted, or grilled vegetables.
Red-skinned potatoes are a good choice for this recipe as they roast very nicely, but you could use Yukon gold or russet potatoes if that is what you have available. The bags of baby potatoes you can find in the supermarket are handy since you can simply slice the small potatoes in half and they won't need to be peeled. New potatoes or fingerlings are also excellent to use when they are in season. Shop at your local farmers market and when you see them, get ready to roast them with herbs.
You can vary the herbs you use in this recipe. Almost any herb you grow in your garden will be tasty on roasted potatoes.
- Preheat your oven to 425 degrees.
- Cut your potatoes into 1-2″ pieces, leaving the skin on. Place in a bowl.
- In a small bowl, combine olive oil, smoked paprika, garlic powder and chives. Pour over potatoes and gently toss until completely covered.
- Spread potato cubes onto a cookie sheet and place in oven. Roast potatoes for about 30-35 minutes, gently tossing halfway through.
- Once done, generously sprinkle with coarse salt and pepper before serving.
How To Clean Red Potatoes Without a Brush
Before you get started making your oven roasted potatoes, you’ll want to make sure that they are clean. We use plenty of clean water and a vegetable brush that helps to get all the dirt out of the little dips and crevices.
See that little potato man scrubber in our photo? He’s great for scrubbing your potatoes clean! You don’t have to use this one, but he’s super cute, huh? You can get one here: Spud Dude Potato Brush
While we do recommend using a vegetable scrubber to clean your red potatoes, there are a few options if you don’t have one. The most simple option is to use a clean dishcloth (not your usual kitchen sponge) and start wiping away the dirt while holding the potato under warm running water. Be sure to scrub into all the crevices and rinse the dirt off of your dishcloth frequently. NOTE: If your potatoes are very dirty, you may want to soak them first for just a bit to loosen up some of the dirt.
If you have a brand new kitchen sponge with a scrubber on one side, you could use that too. But as mentioned above, we don’t recommend using a sponge that you’ve been using to clean dishes and countertops.
Do you have a preferred way to clean potatoes? Share in the comments below!
Once your red potatoes are clean, cut them into pieces that are all about the same size. Depending on the size of your potatoes, you should get about 4-8 pieces from each potato. Lay your cut red potatoes on a baking sheet.
In a small bowl, mix together your oil and minced garlic with all of the seasonings. Using a basting brush to brush the mixture onto your potatoes.
Place in the oven and bake for about 30-35 minutes, or until potatoes are tender. They are ready to serve!
View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 138
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
- Cookie/Baking Sheet (THESE are our favorites)
- Foil (we like these FOIL SHEETS for baking and grilling)
- Mixing Bowl Set (THIS set has a non skid bottom)
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Suggestions for Brussels Sprouts and Roasted Potatoes
- Roasting Brussels sprouts with potatoes is one of my favorite ways to cook these veggies. The roasting process cuts the bitterness of the Brussels sprouts way more than sauteing or steaming. And roasting these vegetables with bacon is definitely the way to go! They’re crispy, crunchy, and hardly taste like a veggie at all! Picky kids (and adults) will love these.
- Still not sold on how yummy these Brussels sprouts are? Try serving them with our Easy Cheesy Brussels Sprout Sauce. The roasted potatoes taste delectable in the cheese sauce too, so if you’re having a hard time getting your family behind trying Brussels sprouts, this is definitely the way to go.
- These Roasted Potatoes with Brussels Sprouts and Bacon is a perfect side dish to almost anything! Try them alongside our Oven Roast Beef , or Rosemary Tri-Tip Roast or Easy Crock Pot Pork Chops or our delicious Chicken Fried Chicken . Or serve with a big green salad for a (nearly meatless) meal. Omit the bacon if you must, but a little bacon takes this recipe to the next level.
- R ed potatoes or Yukon Gold potatoes are perfect for roasting at high temperatures in the oven. However, if you don’t have any on hand, russet potatoes are a fine substitute they just don’t have that smooth texture of red or Yukon golds, and may not hold their shape as well. But they will still taste divine!
- This simple Roasted Potatoes recipe uses pantry staples like rosemary, garlic, salt and pepper. But you could get creative with seasonings too! Try a packet of onion soup mix, or a Zesty Italian dressing mix. This recipe is so versatile, you can play around with so many different flavors. The potatoes and Brussels sprouts will soak up all that succulent seasoning and taste absolutely delicious!
The Best Vegan Meatballs
Here’s a recipe you’d never know is one of our red potato recipes: meatballs! Vegan meatballs, to be exact. The ingredients for the vegan meatballs are simple: just oats, red potatoes, cashews, garlic and spices! They’re best when pan fried in a bit of oil, but we’ve added a baked option below as well. High-quality marinara sauce is key here: it brings in the flavorful, savory component even more. And the vegan Parmesan — well, we’re new converts! It’s got the texture of shaker can Parmesan cheese, but it’s fully-plant-based and super savory.
Oven Roasted Potatoes Recipe
Oven Roasted Baby Red Potatoes are a nice addition to your weeknight dinner. If you are looking for carbs to pair with your protein-rich entree, then, this is a nice go-to side dish for that.
Since I use baby potatoes in this recipe, there is not much preparation involved. I use organic ones so that I will not have to peel them one by one.
And using the oven to cook these also eliminates the need for full attention, except the part that you boil them. You can then divide your time to cook other dishes while you cook these.
Unlike the deep-fried dishes, this one is a healthy way to enjoy spuds. We are cooking this using extra light olive oil which is healthy. And the seasoning mix has an exquisite flavor. Try it and for sure, your whole family will love it!
Ingredients for Oven Roasted Baby Red Potatoes
You only need the skin-on baby red potatoes and a handful of the following ingredients:
- Extra light olive oil: perfect for roasting spuds as it has a mild flavor and a smoke point that can withstand the heat
- Spices and seasonings: dry parsley, fresh rosemary, fresh thyme, sea salt, ground pepper, smoked paprika, garlic
Are red potatoes good for roasting?
Yes! They are ideal because they tend to hold their shape even after you boil them. Their waxiness also keeps the center fluffy and their thin skin facilitates heat transfer well.
Should you wash and peel red potatoes before roasting?
You need to wash them to get rid of any dirt or imperfections on the surface. But whether you peel them or not depends on your preference. I would recommend that you keep the skin on and not peel them.
The skin has a high nutritional value. It also crisps up as you cook them in the oven that gives this dish a nice texture. Just make sure that you use organic ones if you decide to leave the skin on.
How to Cook Red Potatoes
The secret to flavorful potatoes is lots of seasoning and spices. I use a liberal coating of olive oil, extra garlic, plenty of rosemary, and salt and pepper. Cut potatoes into halves or quarters and toss in your favorite bend of oil and spices.
I prefer roasting potatoes in a cast iron skillet over a baking sheet because the skillet keeps the potatoes from falling into the oven when tossing halfway through baking. It also eliminates the use of a bowl when seasoning potatoes in olive oil. But most importantly, the cast iron gives the potatoes a nice crispy sear while baking.
Roasted Potatoes with Rosemary, Garlic, Parmesan
Garlic Roast Potatoes always make a showing on our dinner table about once a week, particularly during the busy weeknights. When we need a satisfying potato dish, this roasted potatoes with fresh rosemary, garlic and parmesan is super simple and satisfying. The prep-work isn&rsquot complicated either, as we&rsquoll often throw it all together in 10 minutes and put it in the oven. Walk away for about 30 minutes and voila! A delicious and flavorful roasted potato dish is served. The fresh rosemary adds a wonderful flavor to the potatoes and if you don&rsquot have fresh, you can definitely use dried rosemary as well. The fragrant oven roasted garlic on the potatoes adds the additional pop of flavor that we all love. Parmesan adds the salty texture that we&rsquore obsessed with. It has all the ingredients that make potatoes tasty and even kids love these! More Awesome Vegetable Recipes Here and Popular Potatoes Recipes Here.
Video of the Garlic Roast Potatoes with Rosemary & Parmesan:
This recipe is perfect for Holidays like Thanksgiving and Christmas where everyone loves a potato side dish. The best part about this dish is that it&rsquos a classic dish that everyone loves and also goes great with gravy on top. 🙂 We love our gravy!