Basic Roasted Red Potato Recipe
4 cups small red potatoes, unpeeled, scrubbed and cut into 1 inch cubes
1/4 cup olive oil
1 tablespoon fresh rosemary chopped or 1 1/2 teaspoon dried
1 1/2 teaspoons paprika
Kosher salt and freshly ground pepper to taste
Pinch cayenne pepper, optional
Preheat oven to 350F. Spray a roasting pan with the cooking spray until well coated. Prick the potatoes several times with the tines of a fork. In a large bowl, combine the potatoes with the rest of the ingredients and toss to
coat the potatoes evenly.
Pour the potatoes into the prepared pan, leaving a little space between them. Bake about 35-45 minutes or until the potatoes are tender, golden and crisp. Sprinkle with salt while still warm.
Serve with Griilled Salmon Salad
Roasted Red Potatoes for a Crowd
17 pounds red potatoes, unpeeled, cut into chunks, or cut in half if small
1 pound 8 ounces light olive oil
2 ounces salt
1 tablespoon cracked black pepper, more or less to taste
1 large head garlic, peeled and minced (optional)
Place potatoes in large bowl. Pour olive oil over potatoes. Stir to coat. Drain excess oil from potatoes if necessary.
Sprinkle salt, pepper, and garlic over potatoes. Stir to coat. Spread potatoes in a single layer on oiled baking sheets. Roast potatoes at 400°F until tender and golden brown, 30-35 minutes.
Spicy Roasted Mustard Potatoes
5 tablespoons Dijon-style mustard
3 teaspoons paprika
1 teaspoons ground cumin
1 1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper, or to taste
20-24 small red potatoes, unpeeled, scrubbed
Kosher salt, optional
Preheat oven to 400F. Spray a roasting pan with the cooking spray until well coated. Put the mustard, paprika, cumin, chili powder, and cayenne pepper in a large bowl. Stir to blend well.
Prick the potatoes several times with the tines of a fork and add tem to the bowl. Toss to coat the potatoes evenly.
Pour the potatoes into the prepared pan, leaving a little space between them. Bake about 45 minutes to 1 hour or until the potatoes are fork tender. Sprinkle with salt while still warm. Serve hot or warm
1 1/3 pounds medium red potatoes, skin-on, cut into 1-inch chunks
1 tablespoon olive oil
1 large clove garlic, minced
1 tablespoon butter
1/2 cup half & half
1 teaspoon dried sage
Salt and pepper to taste
In 2-quart saucepan cook potatoes until tender. Drain and shake potatoes in pan over low heat until dry. Smash potatoes lightly with fork, leaving mostly in large chunks. Lightly mix in butter, milk and sage and return to heat briefly until hot. Season with salt and pepper.
Easy Pesto Potatoes
1 pound red potatoes
2 tablespoons prepared basil pesto
2 minced garlic cloves
Cut potatoes in half or quarters depending on size. Toss potatoes in pesto and garlic to coat. Place on nonstick baking sheet. Roast in preheated 425-degree oven 15 to 25 minutes, or until golden brown and tender.