Thursday, June 16, 2011

Roasted Red Potatoes

Roasted Red Potatoes recipe by Barefeet In The Kitchen
Crispy on the outside, soft and fluffy on the inside, these potatoes are sure to become a regular feature on our menu. The kids absolutely loved them.They were simple to make and I adjusted the cooking times so that I could bake them at the same time as the chicken and then just broil them for a little while at the end of the cooking time. If you don't like them quite so brown or crispy, just adjust the cooking time to your liking.

* Updated 6/23/2012 Roasted Red Potato Re-Do - check out the great new tip I discovered!

Roasted Red Potatoes
(printable recipe)

6 medium size red potatoes, washed and cut into 8 slices lengthwise
2 tablespoons olive oil
1/2 teaspoon garlic
1/2 teaspoon freshly cracked black pepper
1 teaspoon kosher salt
Optional: 1/2 teaspoon chili powder, I used NM hot red chili powder

*adjust all the seasonings to taste, this is approximately what I used.

Preheat oven to 350. Combine olive oil and all the spices in the bottom of a large bowl. Add the potatoes and toss gently with your hands to coat all of the potato slices. Coat a large baking sheet with olive oil and then spread the potatoes out across it. Bake at 350 for about 30 minutes, turning the potatoes with a spatula once while cooking. Then turn the oven to broil and let the potatoes get crispy. This was about 8 additional minutes for my oven. Enjoy!

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