The United States Department of Agriculture notes that red potatoes hold their shape well during the cooking process, making them the ideal spuds for roasting. Red potatoes have thinner skins and smoother flesh than russet or Idaho potatoes, and are larger than the also-red "new" potatoes. In general, potatoes which are cooked whole in the oven are considered "baked potatoes," while those which are cut into pieces and tossed with oil, lard or butter are called "roasted."
Fat and Calories
Fat and calorie content of roasted red potatoes depends on the amount and type of fat with which you roast the spuds. Mayo Clinic's version, which uses 1 tsp. butter and 1 tbsp. olive oil, contains 152 calories per 4-oz. serving and 1 g saturated fat and 4 grams heart-healthy monosaturated fat.
Carbohydrates and Fiber
One 4 oz. serving of red potatoes, skin on, contributes about 25 g carbohydrates and 2 g dietary fiber. Peeled vegetables contain less fiber than those cooked and eaten with their skins intact.
Vitamins and Minerals
Roasted red potatoes are high in several key nutrients, especially potassium and vitamins B6 and and C. One 4 oz. serving provides at least 8 percent of thiamin, niacin, vitamins B6 and C, copper, iron, manganese, magnesium and potassium. In addition, using olive oil as your roasting fat contributes heart-healthy omega-3 fatty acids, which are linked to lowering cholesterol levels.
Sodium
By themselves, potatoes contain a minimum amount of natural sodium---less than 1 percent of the recommended limit. But the sodium content of the finished dish depends on the preparation. Omit salt altogether when seasoning the potatoes, or use sea salt, which contains less sodium.
Preparation
To prepare roasted red potatoes, preheat your oven to 400 F. Using a vegetable brush, scrub potatoes under cool running water to removed dirt. Remove green spots, sprouted "eyes" or other discolorations with a knife or vegetable peeler. Slice potatoes into wedges or quarters. Toss the potato wedges with olive oil, herbs and seasonings; use about 1 tbsp oil for 1 lb of potatoes. Pepper, salt, garlic and fresh or dried rosemary, thyme, savory and marjoram are traditional roasting seasonings for potatoes. Place the coated potatoes in a roasting pan and cover the pan with aluminum foil. Cook in the oven for 25 minutes, then remove foil and stir or flip the potatoes. Cook an additional 25 minutes until the potatoes brown. If desired, add 1 tsp butter just before serving.
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