One of the easiest recipes ever. Roasted Red Potatoes comes with incredible guaranteed results. You get a 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 200° plus.
Red skin potatoes are highly suggested. You can choose the potatoes you want but russets are probably a poor choice.
Easy to scale to the number of servings you need. Use a serving size of 1/4 to 3/8 pound per serving.
Cut into chunks but keep them about 1 inch size.
I suggested an oven temperature of 400 degrees convection but match other things you are cooking and adjust the time.
Usually just the color is a good endpoint but if unsure, a done potato has an internal temperature of at least 200 degrees.
Here are some approximate cooking times. The size of your potatoes will affect the timing. -350°F conventional – about 45 minutes -I like higher temperature but this works. -350°F convection or 375°F conventional – about 40 minutes -375°F convection or 400°F conventional – about 35 minutes -400°F convection or 425°F conventional – about 30 minutes - Preferred -425°F convection – about 25 minutes - I don't suggest 450°F conventional, do 425°F conventional and add a few minutes)
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