I was introduced to the concept of roasting vegetables a few years ago. Prior to that, I steamed, boiled, or mashed. While I still utilize these techniques, I find roasting the best way to cook root vegetables and winter squash and this is the perfect time of year to enjoy both types of produce. Today’s recipe, Roasted Red Potatoes, is a favorite for the following 3 reasons:
- It satisfies my occasional cravings for french fries in a pinch and are much healthier than fast food.
- Local organic potatoes are easy to find as they are in season year round in Oregon – to learn what types of produce is in season now, check out this link and look up your home state and here is a great article from the BBC for my UK followers in this link.
- It is so easy! Wash, chop, season and pop in the oven.
Roasted Red Potatoes
Ingredients and Nutrition Information:
- 4-6 medium to small red potatoes (1 lb)
- 5 spritzes of olive oil (I put my Extra Virgin Olive Oil in a spray bottle to help manage how much I’m cooking with)
- Salt / Pepper to taste
- Fresh rosemary (optional – see substitutes below)
- Set oven to 350 degrees
- Wash the potatoes and pat dry
- Chop into bite size portions (I leave the skin on!)
- Spread potato bites in oven safe glass dish
- Spritz with olive oil and season with salt & pepper and any other seasoning – I used fresh rosemary since I had some on hand
- Stir the potatoes around to ensure oil / seasoning coverage
- Pop in the oven for about 30 min – time may vary depending on how big your potato bites are; the biggest the bite, the longer it will take to roast. I will usually check on them after 15 and stir them around in the dish so they don’t stick to the bottom.
- This is done when potatoes begin turning golden brown and looking a little crispy – a quick taste test to ensure the spuds are no longer raw and are crispy on the inside, soft on the inside means they are done!
- Try different kinds of seasoning. Consider fresh parsley and / or chopped garlic. If you like spicy, consider chilli power or cumin. Grated Parmesan cheese also adds a different flavor. Please note depending on which and how much seasoning you add, nutrition information may change.
- While I serve this primary as a side dish with dinner, it also goes great with eggs for breakfast – something to consider if you have any leftovers!
- Finally, of course, you can substitute other types / colors of potatoes! Purple potatoes are a fun option:
Question for you: Do you have a favorite Winter Roasting recipe you’d like to share? Please post a comment and let me know and you can be a guest blogger!