This is such a tasty way to enjoy potatoes for dinner! The roasting really helps to bring out the flavor of these. You just lightly coat the potatoes in olive oil, salt, and pepper and then pop them in the oven. I’ve seen many methods of preparing these, but none have brought out the right texture and flavor as the method I’m giving you here. It involves a couple of steps (which are SUPER easy), but it really is worth it because it turns out the BEST potatoes.
Stay tuned as I will be giving you some flavor variations in the coming weeks (hint: rosemary, thyme, garlic, lemon. YUM!). However, I thought it best to start out with the basic recipe and then we’ll add from here. Enjoy!
Roasted Red Potatoes
Adapted from “The America’s Test Kitchen Family Cookbook”
1.5 pounds red potatoes (about 4 medium), scrubbed and cut into 3/4-inch wedges.
1 tablespoons olive oil
Salt & pepper
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Toss the potatoes with the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange the potatoes cut-side down in a single layer on a large rimmed baking sheet and cover tightly with foil. Roast for 20 minutes.
Remove the foil and continue to roast until the bottoms of the potatoes are crusty and golden, about 15 minutes. Flip the potatoes and continue to roast until crusty and golden brown on both sides, about 8 minutes longer. Season with salt and pepper to taste and serve.
Nutritional Information (Per Serving)
Fat: 3.7g (0.5g = Sat.)