One of the easiest recipes EVER. 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.
2teaspoonscrushed or minced garlicapproximately 2 medium cloves
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.
Choose the potatoes you want but russets are probably a poor choice.
Cut into chunks.
I suggested an oven temperature of 400 degrees convection but match other things you are cooking and adjust the time some.
A done potato has an internal temperature of at least 200 degrees, but 205-210 is a better endpoint.
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