Sides
Roasted Red Potatoes
Description
It’s hard to beat a pan of hot, crispy Roasted Red Potatoes. Golden brown outside, creamy inside, and seasoned up however you like, pop this versatile, easy side dish into your oven, then let the heat work its magic.
Ingredients
- 1 ½ pounds baby red potatoes
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon minced garlic about 3 cloves; optional
- 1 teaspoon Italian seasoning or 1/2 teaspoon dried rosemary, or 1 to 2 tablespoons chopped fresh herbs of choice (optional)
- 2 tablespoons finely grated Parmesan optional
Directions
- Place a rack in the center of the oven and preheat the oven to 400°F. Rinse the potatoes and dry them very, very well. Slice in half (if golf ball-sized or smaller) or quarters (if larger than a golf ball) and place in a large bowl.
- Top the potatoes with the oil, 3/4 teaspoon salt, pepper, and the garlic and Italian seasoning (if using). Toss to coat.
- Pour the potatoes into the center of the baking sheet. Scape any oil and spices that collected in the bottom of the bowl over the top. Spread the potatoes into an even layer and turn them so that a cut side of each piece is touching the pan.
- Roast the red potatoes for 45 to 55 minutes, tossing them every 15 minutes, until they are brown and crispy outside and tender when pierced with a fork. Sprinkle with Parmesan. Enjoy hot, with additional salt and/or pepper to taste.
