High in moisture and low in starch, red potatoes are GREAT for roasting and skillet cooking. The skins are so thin, you can leave them on and they won’t impede in the flavor or texture of the potato. PLUS, they’re full of fiber, B vitamins, iron, and potassium. If you have your own herb garden, potatoes are the best compliment. Here’s a classic roasted red potato recipe that’s a sure hit for you, your partner, and/or your entire family!
Photo: Michelle | BrownEyedBaker
Ingredients
Serves 8-10
3 lbs petite red potatoes (scrubbed and halved, quartered if extra large)
4 TBS olive oil
6 cloves garlic (minced)
1½ tsp kosher salt
1 tsp ground black pepper
1 tsp dried thyme
½ tsp dried oregano
½ tsp dried basil
⅓ cup grated Parmesan cheese
2 TBS unsalted butter (cut into small cubes)
2 TBS minced fresh parsley
Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
Bake for 45 minutes to 1 hour, turning with a spatula two or three times, until golden brown and crisp. Pull the tray out and sprinkle the butter over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.
Recipe from Michelle, BrownEyedBaker
