Recipe: Roasted Red Potatoes

Sometimes the less is more, and in the case of my very simple Roasted Red Potatoes, I’ll argue that this is true.

I like to make sure that the potatoes are cut into consistent-sized pieces, about ½ inch squares or wedges (whatever that shape is when you cut something round). Making sure to get them all approximately the same size is important because it means they’ll be cooked through and browned all at once, while leaving none with an uncooked center or conversely burnt edges on other pieces. The roasting reaches perfection when the insides are cooked soft and steamy, all while the outsides are getting nice and roasted, almost crispy.

My recipe is for three pounds of red potatoes, which ideally will all fit on to one cookie sheet, but splitting it on to two is fine, as long as half way through cooking you switch the top sheet to the bottom rack and so on. You’ll be removing them half way through cooking anyway to stir them, so this is a good plan. Now that we’ve got those details out of the way, on to the recipe!


Perfect & Simple Oven Roasted Red Potatoes

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Preheat oven to 300 degrees.

Ingredients:

  • 3 pounds red potatoes, diced ½ inch
  • ¼ cup olive oil
  • 1 teaspoon salt (more or less per taste)
  • 1 teaspoon pepper (more or less to taste)
  • 1 tablespoon finely chopped fresh rosemary (or 2 teaspoons dry)

Instructions:

  1. Place all ingredients in a large Ziploc bag.
  2. Close bag and move the potatoes around in the bag, tossing to coat evenly with oil and seasonings.
  3. Spread potatoes on to large baking sheet lined with parchment.
  4. Cover with foil
  5. Place in preheated oven for 15 minutes.
  6. Remove from oven, remove foil and stir to expose new sides of the potatoes.
  7. Return to oven for 15 minutes or until the potatoes are turning golden brown.
  8. Test one or two pieces to make sure they’re cooked through. If needed, lower oven to 200 and allow them to cook another 5-10 minutes, to your satisfaction.

Serve hot!


These make great leftovers. Simply re-heat in the oven or a toaster oven. They’re great the next morning with a little chopped onion or bell pepper as home fries. As you master the recipe, be sure to experiment with other spices and herbs such as garlic, sage or even lavender.

One Comment Add yours

  1. I’m trying these as an extra dish for Thanksgiving, but I’m adding one medium chopped onion, and three medium sliced celery stalks. I intend to increase the temperature to 350 degrees so that early on the moisture will cook out and the surfaces will start to caramelize. I’m wondering if I should add a pinch of balsamic vinegar for color, acid and some caramelizing flavor. Thoughts welcomed!

    Like

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