Roasted Red Potatoes
Servings
Prep Time
Cook Time
Ready In
Recipe: #509
October 14, 2011
Categories: Dinner, Side Dishes, Vegetables, Potatoes, Italian, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Father's Day, Passover, Rosh Hashanah, Sunday Dinner, Thanksgiving, Weeknight Meals, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"You can use red fingerling potatoes or mini red roasting potatoes also, just make sure you poke them with a fork before cooking them to allow the flavors to go through the skin."
Ingredients
Nutritional
- Serving Size: 1 (244.1 g)
- Calories 249.3
- Total Fat - 12.2 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 412.7 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 6.2 g
- Sugars - 0.1 g
- Protein - 6.4 g
- Calcium - 75.3 mg
- Iron - 7.7 mg
- Vitamin C - 26.1 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Combine all ingredients in large bowl. Toss to coat on all sides.
Step 3
Transfer onto a large, rimmed baking sheet and bake for 35 to 40 minutes, or until potatoes are tender inside and browned and crisp on the outside.
Step 4
Stir them every 15 minutes so potatoes cook evenly and do not stick to bottom of baking sheet
Step 5
Serve immediately.
Tips & Variations
No special items needed.
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