Roasted red potatoes offer a tasty alternative to standard potato dishes. These small, round, red-skinned potatoes are a relatively low-fat source of dietary fiber. They are also excellent sources of potassium. Because of their smaller size, they can often be cooked more quickly than traditional potatoes; they are also very tender when fully cooked. Quick cooking techniques for red potatoes include boiling and microwaving, but for a flavorful, tender potato side dish, roast them in the oven with your choice of seasonings.
Preheat the oven to 350 degrees Fahrenheit.
Wash the potatoes under cool running water. Pat dry with paper towels.
Remove a strip of the red skin from around the center of each potato, using a vegetable peeler or a paring knife. Leave the skin on the rest of the potato.
Spray a baking dish lightly with cooking spray. Place the potatoes in a single layer in the baking dish.
Mix olive oil, garlic salt and rosemary in a small bowl. Drizzle this mixture evenly over the potatoes in the baking dish. Sprinkle dried dill over the seasoned potatoes.
Place the potatoes in a preheated oven. Roast for 35 to 40 minutes until golden brown and tender when tested with a fork.
Things You'll Need
1 1/2 pounds small new red potatoes
Shallow baking dish
Small mixing bowl
2 to 3 tablespoons olive oil
1 teaspoon garlic salt
1 teaspoon dried rosemary
1 teaspoon dried dill
For a tangier version, sprinkle shredded sharp cheddar cheese, crumbled feta cheese or crumbled blue cheese on the potatoes for the last three to four minutes of cooking time.