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Roasted Red Potatoes

December 11, 2013

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Of all the fancier food choices in the world, sometimes a girl just wants her meat and potatoes.  Or a nice, juicy steak cooked to perfection alongside creamy, crunchy, buttery roasted red potatoes, and baby mixed greens tossed in olive oil and white balsamic vinegar.  Same difference right?

Roasted Red Potatoes on a dinner plate with steak and salad.

The great thing about these roasted red potatoes is that they go well with so many main dishes, and they are hard to mess up.  I’ve made these when my husband came home from work later than I expected, and I just turned the oven off and left the potatoes in there while we waited for him.  I think they tasted even better than usual that night, maybe just because we were all so hungry!  It’s really more of a method than a recipe, and everyone loves them!  Feel free to experiment with your favorite herbs.

Roasted Red Potatoes in a serving bowl.

I like to use my stoneware baking dish because it encourages the outside of the potatoes to crisp, so if you have one be sure to use it.  If you don’t have one, maybe add it to your Christmas wish list.

Roasted Red Potatoes on a dinner plate with steak and salad, next to a serving bowl with Roasted Red Potatoes in it.
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Roasted Red Potatoes

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  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Roast
  • Cuisine: American
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Description

Crispy and buttery on the outside, and creamy on the inside, these roasted red potatoes are great as a side for holiday dinners.


Ingredients

Scale
  • 1 1/2– 2 pounds red potatoes
  • 1/4 cup butter melted
  • 2 tablespoons olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried sage
  • pepper to taste

Instructions

  1. Preheat oven to 450 degrees.
  2. Wash potatoes well, and place them in a large pot of water. Turn heat to high, and when the water is boiling, set timer for 7 minutes.
  3. In the meantime, in a small bowl mix together butter, olive oil, garlic salt, dried parsley, sage and pepper.
  4. When potatoes have boiled for 7 minutes remove them from the water and let them cool slightly so they are easier to handle.
  5. Cut the potatoes into bite sized pieces and place them in a baking dish. I like to use my 9 x 13 stoneware baking dish.
  6. Pour the butter mixture over the potatoes and stir to coat.
  7. Roast the potatoes at 450 degrees for 30-40 minutes watching for them to turn golden brown on the outside and fork tender inside.


Nutrition

  • Serving Size: 1 Serving
  • Calories: 244
  • Sugar: 2.2g
  • Sodium: 344mg
  • Fat: 12g
  • Saturated Fat: 5.5g
  • Unsaturated Fat: 6.1g
  • Trans Fat: 0.3g
  • Carbohydrates: 30g
  • Fiber: 2.9g
  • Protein: 3.7g
  • Cholesterol: 20mg

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Filed Under: Healthy, Potatoes, Sides

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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