Roasted Red Potatoes

August 13, 2008 at 11:09 pm 2 comments

Although it is summer and the days in our tiny condo kitchen can get quite hot, I can’t keep myself from turning on the oven for these tasty potatoes.

8 large red potatoes or 12-15 baby reds
olive oil
sage, rosemary, oregano, thyme, garlic powder (I used dried of each)

Preheat oven to 425
Wash potatoes and pat dry with a tea towel.
Cut potatoes in half and then each half into quarters. Some potatoes may be smaller and you may just only need to cut thee entire potato into quarters. The goal is to have all the pieces the same size for even roasting.

Lay potatoes onto a baking sheet (one with edges works best) and coat with olive oil. Throw on the spices! I don’t measure, I just make sure each potato looks “well spiced” and call it good. Place in the oven for about 30-40 minutes. Check on them half way and give the pan a shake or turn the potatoes with a spoon so you can get a crispy edge on all sides.


Entry filed under: Side Dish. Tags: , , , .

Chicken with Roasted Red Pepper Goat Cheese and Basil The Ultimate Summer Cocktail.

2 Comments Add your own

  • 1. Sarah Daniels  |  August 14, 2008 at 5:18 pm

    This dish can be “fancied up” by adding other fresh ingredients or garnishes. For example, I throw in sundried tomatoes, black olives, and green onion. In the summer these ingredients can be chilled to help cool off this warm dish.

  • 2. fabulouslyclassic  |  August 14, 2008 at 7:54 pm

    Oooh. Great idea Sarah! I’ll have to try it out!


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