Description
These oven roasted red potatoes are crispy on the outside and soft on the inside, making them a perfect side dish for any meal.
Ingredients
Scale
- 5 medium red potatoes, cut into chunks
- 1/4 cup extra virgin olive oil
- 1 tablespoon garlic powder or minced garlic
- 2 teaspoons chili powder
- Salt to taste, about 1 to 1 1/2 teaspoons
- Optional: 1 teaspoon dried rosemary or thyme, freshly cracked black pepper, 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Wash and chop the red potatoes into 1-inch chunks, keeping the skin on.
- Pat the potato pieces dry with paper towels.
- In a large bowl, toss the potatoes with olive oil, garlic powder or minced garlic, chili powder, and salt.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
- Let rest for 2 to 3 minutes before serving, and finish with fresh parsley if using.
Notes
For best texture, reheat in a hot oven or a skillet rather than the microwave. Store cooled potatoes in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg