Roasted Red Potatoes

Bowl of chopped roasted and seasoned new potatoes with a red checked towel and a wooden spoon to the side and text

Roasted Red Potatoes are not only a delicious and easy side dish, but they can be used to whip up Roasted Red Potato Salad in a matter of minutes. Using roasted potatoes instead of boiled potatoes in potato salad gives a wonderful depth of flavor, and because it doesn’t need many extra flavorings, it can be made in 10 minutes.

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Bowl of chopped roasted and seasoned new potatoes with a red checked towel and a wooden spoon to the side and text Roasted Red Potatoes

Roasted Red Potatoes


  • Author: Mary Ann
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 1x

Description

These roasted red potatoes are always a hit and they make amazing potato salad.


Scale

Ingredients

  • 4 lbs. small red potatoes
  • 2 Tbsp. olive oil
  • 3 Tbsp. Italian seasoning such as Rosa Maria (affiliate link)

Instructions

Preheat oven to 425 degrees. Wash potatoes and half or quarter so that pieces are uniform in size. Dry with a paper towel as much as possible. Add olive oil and toss to coast. Sprinkle with seasoning and mix well. Bake, stirring periodically, for 25-30 minutes or until tender inside and somewhat crisp outside.

Notes

  1. This recipe makes enough potatoes to serve for a meal and use 2 lbs. in Roasted Red Potato Salad.
  • Category: Side
  • Method: Oven
  • Cuisine: American

Nutrition

  • Calories: 155

Keywords: roasted red potatoes, herbed potatoes, rosa maria

Bowl of chopped roasted and seasoned new potatoes with a red checked towel and a wooden spoon to the side and text Roasted Red Potatoes


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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