Recipe by Chef John
"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."
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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
Terrific recipe! It is absolutely delicious and I highly recommend it.
Thanks Chef John.
I always thought roasting 'taters was sooo easy. Truth is, sometimes they were good and sometimes, not so much. This requires more time but less stressing over sticking and burning. The outside of the potatoes were nicely browned and the insides were smooth and soft. Don't rush this but keep an eye on them the last 15 minutes, mine were cut a bit smaller and were done beforehand. I just used my iron fry pan in the oven and it worked very well. Thanks, Chef John!
Tried as written the potatoes were good by the dish was lacking. Made them again when my daughter and her famiuly came over. Added brussel sprouts onions and parmesan. It was great even the baby (5yo) wanted more.
P.S. everything is better with garlic......
LOVE! My husband and I fight over the crispy potatoes and this recipe helps make them all so crispy and yummy!!!
I made this recipe last night as a side to the Chicken Cordon Bleu II recipe on this site. (also an awesome recipe!) I'm not a potato lover in general b/c I think they are too starchy and bland. This recipe was delicious and super flavorful! I followed the recipe exactly with only two changes. I substituted Savory (dried) because I did not have fresh or dried rosemary or thyme on hand. I used it generously. And since I'm not wild about potatoes, I cut the red potatoes into bite-sized pieces, so you get less potato center in proportion to the crusted browned edges. Use a small metal spatula to get under the potatoes without breaking them up instead of a spoon. Oh, I also added yellow peppers to the red ones suggested. It made the dish so pretty! A wonderful recipe that I will definitely make again, especially for company since holding them only enhances the flavor!
Just like the video suggested, I used fresh rosemary instead of thyme because that's what I had. These were a great side-dish!
I love this recipe. So simple. The potatoes came out just perfectly!! I served these with Chicken Breasts with Mushrooms, Onions,Thyme and Borsin Cream Sauce. I didn't have a bell pepper and seeing that we were snowed in that day I wasn't able to get one either. At first I was dissapointed,but, tried the recipe anyway.....and to my surprise, I was NOT dissapointed, the came out just as promised. This is a keeper,I will use this recipe over and over again. Try it you will be very pleased.
OMG!!! About says it all. I left off the thyme and bell peppers ( my husband doesn't like green things ) and added some garlic. These are now our favorite potatoes. Thank you so much Chef John!!
* 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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