How to Roast Red Potatoes
Start with high quality red potatoes., Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). , Wash your potatoes in a strainer under running water., Place the potatoes on a cutting board and chop them into uniform pieces with a sharp...
Step-by-Step Guide
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Step 1: Start with high quality red potatoes.
Buy those that are firm, with smooth skin.
Stay away from any potatoes that are wrinkled, soft or green.
Buy red potatoes in the produce section of your grocery store, or at produce stands and farmer's markets. -
Step 2: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
, Scrub off any dirt and let them dry for a few minutes before you begin cutting them.
Wash red potatoes only when you are ready to use them.
If you wash them and then store them, they can begin to decay or rot quickly. , Keeping the sizes even will ensure they finish cooking at the same time. , Add olive oil and toss the potatoes until they are all coated with oil.
Use any olive oil that you have on hand.
Since they will be roasting for a long time, there is no need to use expensive or exotic oil. , Mix the potatoes with those seasonings until they are evenly coated with the oil, salt and pepper. , You can use any herbs or flavors you like.
Popular recipes call for thyme, rosemary, sage, oregano, cayenne pepper and others. , Try chopped onions, garlic cloves, bell pepper, celery, squash, carrots or other vegetables that roast well. , Allow the potatoes to roast for 60 minutes.
They should be crispy and brown on the outside and soft on the inside.
Overcook your potatoes if you like them extra crispy.
Leaving them in the oven for an extra 15 minutes will give them a dramatic, crunchy texture and a roasted taste without burning them. , They should be shiny with oil, crispy and hard on the ends and smelling wonderful. ,, You can microwave them for another meal, lunch the next day or a quick and nutritious snack. -
Step 3: Wash your potatoes in a strainer under running water.
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Step 4: Place the potatoes on a cutting board and chop them into uniform pieces with a sharp knife.
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Step 5: Pile the red potatoes into a heavy
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Step 6: shallow baking dish or roasting pan.
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Step 7: Add salt and pepper to the dish of potatoes.
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Step 8: Chop fresh herbs or sprinkle dried herbs onto the dish of potatoes.
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Step 9: Add other vegetables to the baking pan with your red potatoes for added flavor.
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Step 10: Place the baking pan on a middle rack in the hot oven.
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Step 11: Pull the baking pan out and stir the potatoes with a spoon.
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Step 12: Allow the roasted red potatoes to cool for 10 minutes
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Step 13: but serve them hot.
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Step 14: Store leftover roasted red potatoes in Tupperware or storage containers that are sealed.
Detailed Guide
Buy those that are firm, with smooth skin.
Stay away from any potatoes that are wrinkled, soft or green.
Buy red potatoes in the produce section of your grocery store, or at produce stands and farmer's markets.
, Scrub off any dirt and let them dry for a few minutes before you begin cutting them.
Wash red potatoes only when you are ready to use them.
If you wash them and then store them, they can begin to decay or rot quickly. , Keeping the sizes even will ensure they finish cooking at the same time. , Add olive oil and toss the potatoes until they are all coated with oil.
Use any olive oil that you have on hand.
Since they will be roasting for a long time, there is no need to use expensive or exotic oil. , Mix the potatoes with those seasonings until they are evenly coated with the oil, salt and pepper. , You can use any herbs or flavors you like.
Popular recipes call for thyme, rosemary, sage, oregano, cayenne pepper and others. , Try chopped onions, garlic cloves, bell pepper, celery, squash, carrots or other vegetables that roast well. , Allow the potatoes to roast for 60 minutes.
They should be crispy and brown on the outside and soft on the inside.
Overcook your potatoes if you like them extra crispy.
Leaving them in the oven for an extra 15 minutes will give them a dramatic, crunchy texture and a roasted taste without burning them. , They should be shiny with oil, crispy and hard on the ends and smelling wonderful. ,, You can microwave them for another meal, lunch the next day or a quick and nutritious snack.
About the Author
Michelle Graham
Dedicated to helping readers learn new skills in practical skills and beyond.
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