Roasted Red Potatoes Recipe

Introduction

Roasted red potatoes are a simple yet flavorful side dish perfect for any meal. Crispy on the outside and tender inside, they’re infused with garlic and thyme for a deliciously aromatic touch.

Ingredients

• 4 lb. baby red potatoes, halved
• 3 tbsp. canola oil
• 12 large cloves garlic, crushed
• 1 tbsp. freshly chopped thyme
• 2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper

Instructions

1. Step 1: Arrange racks in the upper and lower thirds of the oven and preheat to 450°F.
2. Step 2: In a large bowl, toss the halved potatoes with canola oil, crushed garlic, chopped thyme, kosher salt, and black pepper until evenly coated.
3. Step 3: Spread the potatoes in an even layer, cut side down, on two rimmed baking sheets.
4. Step 4: Roast the potatoes, rotating the baking sheets from front to back and top to bottom halfway through cooking, until the bottoms are crisp and golden brown, about 25 to 30 minutes.

Tips & Variations

• For extra crispiness, avoid overcrowding the baking sheets so the potatoes can roast evenly.
• Swap thyme for rosemary or oregano for a different herbal flavor.
• Add a sprinkle of parmesan cheese in the last 5 minutes of roasting for a cheesy twist.
• Use olive oil instead of canola oil for a richer taste.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 400°F for about 10 minutes to regain crispness, or microwave if in a hurry, though this may soften them.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, fingerling or Yukon gold potatoes work well for roasting and will yield a similar texture and flavor.

Should I peel the potatoes before roasting?

There’s no need to peel baby red potatoes as their thin skins become tender and add a nice texture once roasted.