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Roasted Red Potatoes

I love a good potato. Not french fries, but roasted or baked ones with minimal toppings that have good flavor. These roasted red potatoes make a good side dish for meal that you don’t want to take away from the main flavor, like my broiled scallops.

Sometimes I will cook them a little longer than recommended to crisp them a little. I also like to eat them reheated in the microwave the next day with other leftovers.

Roasted Red Potatoes
by Michelle Maskaly, The Adirondack Chick

6 red potatoes
1-2 tablespoons paprika
garlic salt
fresh ground pepper
Olive oil

Preheat oven to 400 degrees. Coat the bottom of a large baking dish with olive oil. Dice the potatoes and put them in the baking dish.

Sprinkle the potatoes with the paprika, garlic salt and fresh ground pepper. I love fresh ground pepper, so I coat the potatoes pretty well, but just a little works, too. Drizzle more olive oil and gently stir.

Bake for about 30-40 minutes or until they reach your desired tenderness. Stir several times while they are in the oven.

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