Oven Roasted Red Potatoes

Oven roasted red potatoes

Oven roasted red potatoes are a delicious addition to any dinner.  I will often make extra and then use the leftovers to mix in with some scrambled eggs for a nice egg and potato breakfast.  Lately they’ve been a favorite side when serving fish.  The kids eat them up.  I like to really crisp them in the oven with some olive oil and garlic salt so in a way, they are a bit like French fries.  Only healthier.  The key to the crispiness is to make sure the potatoes are not crowded on the cookie sheet and that they are well-covered in the seasoning.

Preheat the oven to 425 degrees.  Gather up your ingredients.

Ingredients for oven roasted red potatoes

Slice up the potatoes into 1″ pieces and put them in a large baggie.  In a small bowl, whisk together the olive oil, garlic salt, and pepper.  Pour the mixture into the baggie and squish it all around, making sure you are covering all the parts of the potatoes.

Prep for oven roasted red potatoes

Line a baking sheet with nonstick aluminum foil and add the potatoes to the baking sheet.  Just the potatoes now, don’t pour any extra olive oil mixture on there, you just want what’s on the potatoes.  Be sure to separate the potatoes so they aren’t touching.  You want them to crisp up, not steam next to each other.

Bake the potatoes for 30 minutes.  Now take them out and turn them over.  Expose the caramelized side and put a non-caramelized side down onto the pan.  Place the pan back into the oven and cook for an additional 15 minutes.

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Oven Roasted Red Potatoes

Oven Roasted Red Potatoes
  • Author: Kathleen
Scale

Ingredients

3 large red potatoes
1 tablespoon olive oil
2 teaspoon garlic salt
1/2 teaspoon black pepper

Instructions

Preheat the oven to 425 degrees.
Line a baking sheet with non-stick aluminum foil (or spray regular foil with non-stick spray)
Wash and cut red potatoes into 1″ pieces
Place the potatoes into a large baggie
In a small bowl, whisk together olive oil, garlic salt, and pepper
Pour the mixture into the baggie
Mix potatoes well in baggie, ensuring all sides are covered
Place potatoes onto baking sheet and roast for 30 minutes
(Be sure not to add any extra olive oil, just put the potatoes onto the baking sheet)
After 30 minutes, turn potatoes
Cook for another 10-15 minutes

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