Roasted Red Potatoes With Skin On
Crispy roasted red potatoes with fragrant rosemary and black pepper deliver a flavorful side perfect for family dinners or casual gatherings, highlighting simple, wholesome ingredients.
Ingredients
Instructions
- Scrub the red potatoes and dry them thoroughly.
- Combine olive oil with rosemary and black pepper.
- Roll the potatoes in the olive oil mixture until well coated.
- Place the coated potatoes on an oiled sheet pan.
- Bake at 400°F (200°C) until the potatoes are tender when pierced with a toothpick.
- Optionally, cook tiny yellow squash using the same method.
Tips & Substitutions
For extra flavor, consider adding garlic powder or paprika to the olive oil mixture. If you prefer a different herb, thyme or oregano can be great substitutes for rosemary. Make sure the potatoes are of similar size for even cooking. If you want a crispy skin, increase the baking time slightly, checking for tenderness regularly. This dish complements American recipes well, making it a versatile side.
Serving Suggestions
Roasted red potatoes make a fantastic side dish for grilled meats or fish. They pair beautifully with Baked Fish With Mushrooms for a delightful meal. Consider serving them alongside a fresh salad or a dipping sauce to enhance the flavors. For a complete dinner, serve with a refreshing drink like Hot Berry-Brandy Punch.
Storage & Reheating
Store leftover roasted red potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them in a single layer on a baking sheet and warm them in a preheated oven at 350°F (175°C) until heated through, about 10-15 minutes. This helps retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Red Potatoes With Skin On contains roughly 379 calories, with 9g protein, 56g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (132% of the Daily Value), iron (96% of the Daily Value), and calcium (63% of the Daily Value), and a good source of protein. It also contributes 37g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, while red potatoes are ideal for their waxy texture, you can use Yukon Gold or new potatoes as alternatives. Just keep in mind that cooking times may vary slightly depending on the type of potato used.
How can I make these potatoes spicy?
To add some heat, try incorporating cayenne pepper or chili powder into the olive oil mixture. You can also toss in some sliced jalapeños before roasting for an extra kick.
Can I prepare the potatoes in advance?
Absolutely! You can scrub and coat the potatoes in the olive oil mixture a few hours ahead of time. Just cover and refrigerate until you're ready to bake them. This allows the flavors to infuse.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).