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Oven Roasted Red Potatoes

by Lori on June 10th, 2011

Roasted potatoes, take one
Potatoes deserve the Nobel Peace Prize. Put them on the table to end any argument. Potatoes make everyone happy no matter how you serve them — whether it is mashed, fried or oven roasted.

The Story

Although potatoes typically bring peace, they also start many debates at our house.

First, there is the French fry debate. This debate is about whether a particular fry is ketchup worthy. I believe all fries should be treated equally and all are worthy of dunking in large amounts of ketchup. Ken thinks only certain types of fries are suitable for pairing with ketchup. I can’t remember if it is shoestring fries or thick-cut ones that are ketchup worthy. Maybe it is waffle fries.
Ketchup

Then there is the debate about potato skin. I believe it is not fit to be eaten. When I have a baked potato, I won’t eat the skin. Ken believes I’m leaving the best part behind. He eats his potato skin and all. He claims the skin is packed with nutritional value. I found out that is myth. According to the Washington State Potato Association, the most nutritional value is inside the potato, not the skin. Nutritional value is no reason to eat potato skin.

The only reason to eat the skin is if it tastes good. Once I discovered how to oven roast red potatoes in their skins with olive oil, garlic salt and rosemary, the great potato skin debate came to an end. These potato skins are good enough to eat.

These oven roasted potatoes might even go well with ketchup. Or you could serve them with pork chops and asparagus.
Pork and potatoes, take two

About the Recipe

I usually roast potatoes in olive oil and dry onion soup mix. One day I was out of soup mix. I improvised with onion, garlic salt and rosemary. This recipe is the end result.

The Cast of Characters

Red potatoes take the lead in this production.
Washing potatoes

The Play-by-Play

Wash your potatoes and cut them into quarters.
Chopping potatoes

Slice your onion.
Slicing onions

Toss the potatoes and onion into a bowl.
Onions and potatoes

Sprinkle with rosemary.
Adding rosemary

Season with garlic salt.
Garlic salt

Drizzle with olive oil.
Adding olive oil, take two

Stir everything together.
Stirring potatoes, take two

Spread the potatoes and onion on a baking sheet.
Stirring potatoes, take one

Bake for 35-40 minutes.
Baking potatoes

Remove from the oven when golden brown and fork tender.
Tossing potatoes, take two

Recipe: Oven Roasted Red Potatoes

Summary: Red potatoes and onion roasted in olive oil, garlic salt and rosemary.

Ingredients

2 pounds red potatoes, quartered
½ large yellow onion, sliced
1 tablespoon dried rosemary
½ tablespoon garlic salt
1 ½ tablespoons olive oil

Instructions

  1. Preheat oven to 425 and line a metal baking sheet with tinfoil.
  2. In a large bowl, mix together the potatoes and onion.
  3. Add rosemary, garlic salt and olive oil, and stir to coat the potatoes and onion.
  4. Spread the potatoes and onion onto the baking sheet.
  5. Bake for 35-40 minutes or until the potatoes are fork tender.

The Footnotes

  • Lining the pan with tinfoil: This makes cleaning up much easier. Just throw away the foil.
  • Crushing the rosemary: Crush the rosemary between your fingers before adding it to the potatoes. This helps bring out the flavor of the rosemary.
  • Testing potatoes for doneness: Potatoes are done, or “fork tender,” when you can pierce them easily with a fork.

Baking time (duration): 40 minutes

Number of servings (yield): 4

Meal type: dinner

My rating: 4 stars:  ★★★★☆ 1 review(s)
This is good, but I like it with onion soup mix even better.

Do you prefer your potato with the skin on or off?


2 Comments
  1. These look wonderful and I have all the ingredients sitting in my kitchen right now! I think I know what we’ll be having for lunch today!

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