Roasted Red Potatoes

12 Mar

I don’t normally like red potatoes. I don’t know what it is. Maybe it’s because every time I eat them it’s at some fancy-pants restaurant that boils them and makes them taste like grossness. If you’re going to eat a red potato, you have to roast it. That’s all there is to it.

This is a great recipe to use if you want to turn out some perfect taters. Salt, pepper, and olive oil is all you need to have a delicious irresistible starch sitting on your dinner plate.

Serves 4

Prep Time: 5 minutes

Total Time: 50 minutes

If using very small potatoes, cut them in half instead of into wedges and flip them cut-side up during the final 10 minutes of roasting.

  • 2 pounds red potatoes (6 medium), scrubbed and cut into 3/4-inch wedges
  • 3 tablespoons olive oil
  • Salt and Pepper

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Toss the potatoes with the oil and season with salt and pepper. Arrange the potatoes in a single layer on a rimmed baking sheet, with one of the cut sides facing down. Cover with foil and roast for 20 minutes.

Remove the foil and continue to roast until the sides of the potatoes touching the pan are crusty and golden, about 15 minutes. Flip the wedges over using a spatula, and continue to roast until they are crusty and golden on both sides, about 8 minutes longer.

America’s Test Kitchen Family Cookbook, 3rd Edition
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2 Responses to “Roasted Red Potatoes”

  1. My Grandparents' Kitchen March 13, 2011 at 12:10 am #

    A gourmet who thinks of calories is like a tart who looks at her watch. ~James Beard

  2. Rufus' Food and Spirit Guide March 13, 2011 at 3:12 pm #

    I love red potatoes, but yukon gold, blech… And the ones we had in Germany were just inedible. Different climate. Different tastes.

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