One of the easiest recipes EV. Roasted Red Potatoes comes with incredible guaranteed results. You get great taste in a side 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.
Editor note: This recipe which I consider wonderful and simple was first published April 10, 2012. The blog was not very busy yet and not very many visitors saw it. I have re-edited the text and pictures. I have added a couple of new dogs photos.
This is a formalization of a “recipe” we have used for 30 plus years. 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.
Always a 5.
Expert Tips: Notes on Roasted Red Potatoes
Why red potatoes?
While this is basically roasted little chunks of potatoes, there are some differences in potatoes.
There are several hundred types of potatoes, but I like to divide them into russets potatoes and thinner skin types. Russets are picked when mature and tend to have more starch, but for a recipe like this, it is the thick skin I prefer not to have.
I think any thinner skin potatoes like Yukon Gold, young or baby potatoes would be fine in this recipe. Red potatoes are commonly available and do very good in this recipe.
I did a little Googling before I published this recipe the first time. 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.
At what temperature is a potato done?
I like to use 210. Cook’s Illustrated recommends 205 to 212. Potatoes are very forgiving, so a little over is better than under. 200 is usually ok, but 190 is not done. With this recipe, just going by the browning is fine and seems always to work.
What oven temperature and for how long?
In the recipe, I suggested 400 degrees in a convection oven for 30 minutes. That would translate to 425 conventional. BUT this is not written in stone. I have done this as low as 350 degrees conventional which took about 45 minutes to 425 convection which took about 25 minutes.
So this is a great recipe to cook along with something else and just vary your timing for the potatoes. And remember, potatoes can stay hot for a long time covered with foil.
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 tablespoon olive oil, 2 teaspoons of crushed or minced garlic (2 medium cloves of fresh), and 1 teaspoon kosher salt.
Spread evenly over a non-stick baking pan. Keep them separated some so they can brown well. If you don’t have a non-stick tray then an oiled tray. I like to do cut sides up.
Bake for about 30 minutes until nicely browned. The internal temperature should be 205 to 212.
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Originally Published April 10, 2012