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roasted red skin potatoes

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I made this simple but tasty dish to go with my veggie Plate dinner. My husband of course had meat but I merely enjoyed the variety of veggies that I made for dinner, the potatoes are always a welcome addition to our dinner table. If you have never made Roasted potatoes, you will wonder why after using this simple & easy recipe. They certainly are tasty and even great when reheated if you are lucky enough to have left overs. Give them a try and you will be making this simple recipe quite often.

yield 6 or more average portions
prep time 25 Min
cook time 50 Min
method Roast

Ingredients For roasted red skin potatoes

  • 3-4 lb
    red skin potatoes quartered or eights
  • 1/3 c
    extra virgin olive oil (evoo) 5 tablespoons
  • 1 Tbsp
    granulated garlic (good quality)
  • 1 Tbsp
    chopped chive,optional
  • 1 1/2 Tbsp
    steak seasoning (like montreal)

How To Make roasted red skin potatoes

  • 1
    Preheat oven to 425 degrees F. Use 1/4 cup olive oil for 3 pounds potatoes or 1/3 cup for 4 pounds potatoes. Spray a jelly Roll pan with cooking spray and set aside till needed.
  • 2
    Wash quarter small potatoes and cut the larger ones into eights, for uniformity in size. Then place on paper towel and dry so potatoes will be crisp when roasted.
  • 3
    Add to a large bowl, the toss in the spices, olive oil and herbs and toss to coat evenly on all sides,
  • 4
    Spread into a single layer on prepared baking pan. Then place into PREHEATED OVEN and roast for about 45 to 50 minutes or until potatoes are tender when pierced with a sharp knife or fork. Turn potatoes about half way through cooking time then return to oven to continue cooking.
  • 5
    I just love vegetables and this was my vegetable dinner plate.
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