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.
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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.