Easy Roasted Red Potatoes

You want guaranteed results. You want reliable. You want one of the easiest recipes EVER. This is it. And as a bonus, you get great taste and a dish to go with any meal including that special holiday spread. Scrub, cut, shake and bake. This is a 1/10 on the skill level but a 10/10 on the useful scale.

We have been doing this for years, but I didn’t realize I hadn’t posted it until Easter Sunday when we used at for the starch side with a turkey holiday spread. You start with a heated oven. Any temp will do just adjust the cooking time some to compensate. Scrub your potatoes. We like using small red potatoes, but larger ones are ok but be sure to cut them into pieces that are about 1-inch max. I have done this with other potatoes like golden or russets, and it is fine, but the red potatoes skins seem to caramelize a little for some extra taste.

Rating

Always a 5.

Notes: I did a little Googling before I published this recipe. Martha Stewart likes to add some rosemary but takes out the garlic. Paula Deen uses both garlic and rosemary. The rosemary would be a tablespoon of fresh or a teaspoon of dry for the “for two” amount in my recipe. Other add some thyme. Try what you like. I’m sticking to garlic and salt.

Start by preheating an oven. I use 400 convection but combine in the oven with other dishes and adjust the cooking time accordingly.

Scrub your potatoes and cut into quarters if using small red potatoes. If using bigger potatoes, keep the size about 1 inch or less.

In a mixing bowl, combine the potatoes, 1 T olive oil, 2 t of crushed garlic and 1 t kosher salt.

Spread evenly over a non-stick baking pan. Keep them separated some so they can brown well.

Bake for about 30 minutes until nicely browned.

Easy Roasted Red Potatoes

Votes: 2 Rating: 5 You: Rate this recipe!

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An “anyone can do it” recipe that will go with any meal. A skill level of 1/10 but a result level of 10/10. Scale for the amount you need.

• CoursePotato
• CuisineAmerican

Servings	Prep Time
2 servings	5 minutes

Cook Time

30 minutes

Servings Prep Time 2 servings 5 minutes

Cook Time 30 minutes

Easy Roasted Red Potatoes Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe An “anyone can do it” recipe that will go with any meal. A skill level of 1/10 but a result level of 10/10. Scale for the amount you need. CoursePotato CuisineAmerican Servings Prep Time 2 servings 5 minutes Cook Time 30 minutes Servings Prep Time 2 servings 5 minutes Cook Time 30 minutes

Ingredients

• 6 small red potatoes about 3/4 lbs
• 1 tablespoon olive oil
• 2 teaspoons crushed garlic
• 1 teaspoon kosher salt

Servings: servings

Units:MetricUS Imperial

Instructions

1. Start by preheating an oven. I use 400 convection but combine in the oven with other dishes and adjust the cooking time accordingly.
2. Scrub your potatoes and cut into quarters if using small red potatoes. If using bigger potatoes, keep the size about 1 inch or less.
3. In a mixing bowl, combine the potatoes, 1 T olive oil, 2 t of crushed garlic and 1 t kosher salt.
4. Spread evenly over a non-stick baking pan. Keep them separated some so they can brown well.
5. Bake for about 30 minutes until nicely browned.

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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Last Updated
July 8, 2016