"This is such a classic go-to potato side dish recipe. There are only a few things you have to do, and if you do those things, you're talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich." — Chef John
Watch video tips and tricks
olive oil, or more if needed
red potatoes, cut into evenly sized pieces
fresh thyme sprigs, or to taste
kosher salt and freshly ground black pepper to taste
cayenne pepper, or to taste
red bell pepper, seeded and cut into 1-inch pieces
Just like the video suggested, I used fresh rosemary instead of thyme because that's what I had. These were a great side-dish!
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Roasted Red Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 83
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