Recipe by USA WEEKEND columnist Pam Anderson
"These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection."
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small red new potatoes, halved
Salt and freshly ground black pepper
WOW!! This was amazing as it was easy! I improvised alot just using what I had on hand. Garlic infused olive oil, kosher salt, fresh ground black pepper, tyme and oregeno. I did cut them into smaller bites as one user had suggested and tossed in some onions. Only one change if you are going to use onions (and you should...YUMMY) put them in about 10 min before taking the potatoes out or else they will just be crunchy and burnt. The high heat is a MUST and everything came out PERFECT!!!
I was very disappointed by this recipe. The stated time/temperature was far too high. Also although I did season them, they still came out rather bland. Within 20 minutes the potatoes were almost burnt. I would suggest a longer period of time at a lower temperature.
These were good, but I found that you really do need to make sure these potatoes are the new or small potatoes for them to really be worth this simple recipe. If you use larger potatoes, you'd have to cut them into smaller pieces and you'd lose the brown crispy part of it on some of the sides that are cut (which really makes the potato in my opinion!). I used coarsely ground sea salt and coarsely crushed black pepper, and I also sprinkled the potatoes with parsley. Next time I might add a little bit of rosemary also!
I was in search of an easy, yet tasty recipe for roasted red potatoes. I actually modifed this a bit by using sea salt instead of reg. salt, added minced garlic and rosemary. The end result was... the potates were roasted to perfection and had a great flavor. My family truly enjoyed them. I will certainly use this recipe again.
We do this ALL the time. It is an excellent, easy and quick side dish for any meat. If you are short on time, zap the potatoes in the microwave for 2-3 minutes and then proceed with the recipe, it will be done in half the time. Sometimes I add thinly sliced onion to the pan with the potatoes too.
Yummy! 450 was the perfect temperature. I left them in the oven a little longer and the potatoes were nice and crispy on the outsides and so fluffy and smooth inside! I added parsley, rosemary and parmesan cheese (cheese added the last 10 minutes). Delicious potatoes!
VERY good! Only things I changed was that I cut the potatoes into smaller more bite-sized friendly cubes, added two medium cloves of minced garlic, and kept them in the oven at a lower temp for slightly longer. Also, covered with foil, but took the foil off for the last 10-15 mins to give them a slightly crispy texture. Awesome & I will keep this recipe!
I've been roasting vegetables for years now, and this recipe is a great intro to roasted veggies. The high temperature is a must, just keep a close eye on the oven. I used sea salt, freshly ground black pepper, olive oil, and fresh chopped parsley. It's quick and easy, and a great accompaniment to any main dish. Plus, while your meat is resting, you can use your hot oven by uping the temperature and roasting the veggies, and then everything is ready at the same time. Try this recipe with asparagas - I promise you'll love it!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted New Red Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
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