Simply roasted red potatoes at their finest. Red potatoes are roasted to perfection after being coated with olive oil, salt, and pepper.
- 3 pounds small red new potatoes, halved
- ¼ cup olive oil
- 1 teaspoon salt and freshly ground black pepper
Preheat the oven to 400 degrees F (200 degrees C) and adjust the oven rack to the lowest position.
Toss potatoes with oil, salt, and pepper in a bowl. Arrange, cut-side down, on a rimmed cookie sheet or jellyroll pan.
Roast potatoes in the preheated oven until tender and golden brown, 20 to 30 minutes. Transfer to a serving dish.
What are New Red Potatoes?
New Red Potatoes, also known as “baby red potatoes,” are small, young potatoes harvested early in the growing season. They have thin, delicate skins and a waxy texture, making them perfect for roasting. These potatoes have a creamy, slightly sweet flavor that enhances when roasted.
Do I need to peel the New Red Potatoes before roasting them?
No, you don’t need to peel New Red Potatoes before roasting. Their thin skins add to the texture and flavor of the dish. Simply wash the potatoes thoroughly and remove any dirt or debris before proceeding with the recipe.
What seasonings can I use for Roasted New Red Potatoes?
The seasoning options for Roasted New Red Potatoes are versatile. You can use a combination of olive oil, minced garlic, salt, black pepper, dried herbs like rosemary, thyme, or oregano. Some recipes may call for paprika, garlic powder, or onion powder for added flavor.
How long do I roast the potatoes, and at what temperature?
The roasting time and temperature may vary based on the recipe and the size of the potatoes. Generally, you can roast New Red Potatoes in a preheated oven at around 400-425°F (200-220°C) for about 25-35 minutes, depending on the size of the potatoes. To ensure they are fully cooked and crispy, you can check their doneness by piercing them with a fork. They should be tender on the inside and golden brown on the outside.