ROAST SMALL POTATOES RECIPES

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RED ROASTED POTATOES RECIPE: HOW TO MAKE IT



Red Roasted Potatoes Recipe: How to Make It image

Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 6

2 pounds small unpeeled red potatoes, cut into wedges
2 to 3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. , Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.

Nutrition Facts : Calories 114 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 155mg sodium, CarbohydrateContent 18g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

OVEN ROASTED POTATOES RECIPE RECIPE | BON APPÉTIT



Oven Roasted Potatoes Recipe Recipe | Bon Appétit image

This genius method produces perfect oven-roasted potatoes every time. You’ll have a balance of browned, crispy, salty outside and creamy interior.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 3

2 pounds medium Yukon Gold potatoes (about 2 inches in diameter)
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Steps:

  • Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold potatoes crosswise. ? Here's why yukon golds are our top choice for roasting.
  • Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).
  • Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.
  • Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed, but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.
  • Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.
  • Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.
  • Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.
  • Let potatoes cool slightly, then use a spatula to unstick them from baking sheet. ? That brown gunk you can never get off of your sheet pans? Here's the easy way to get rid of it.

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RED ROASTED POTATOES RECIPE: HOW TO MAKE IT
Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Side Dishes
Calories 114 calories per serving
  • Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. , Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.
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