Roasted Red Potatoes

These are one of the simplest preparations for roasted potatoes. You can make any kind of potatoes this way. If the potatoes are large, cut them into chunks. I used the teeniest tiniest baby red potatoes and so I did not cut them, but for normal baby red potatoes you may want to halve them or quarter them. These are great with the Mushroom Gravy recipe. My mom makes a dressed up version of these–lemon horseradish potatoes–which are to die for and maybe, if you’re lucky, that recipe will appear on the site. You can certainly throw in some of your favorite herbs if you want these potatoes to have a little something extra–a fresh sprig of rosemary, some sage, thyme, etc.

The Recipe

baby red potatoes

lemon juice

olive oil

salt and pepper

garlic powder

Preheat the oven to 350 F. Quantities are not included here; just approximate how many potatoes you want for the number of people you are serving. Wash the potatoes and cut off any blemishes.

Drizzle a little olive oil in an oven safe baking dish. Use a baking container with a lid (I used an enamelled cast iron dutch oven) or, alternatively, you can use a regular baking pan covered with aluminum foil. Add the potatoes to the pan/dish and drizzle a little more olive oil over the top. You want the potatoes to be lightly coated with olive oil, but not swimming in it! Add a pinch or two of salt, plenty of freshly ground pepper, and a few shakes of garlic powder. Stir around to coat the potatoes with the seasonings. If you’re adding herbs, now is the time to toss those in, too.

Bake for 50 minutes with lid on. Remove the lid and add lemon juice (use less lemon juice for a smaller batch and more for a larger batch). Bake for an additional 5-10 minutes with the lid off.

Serve and enjoy! These are great with a green vegetable, mushroom gravy and whatever other hearty fall/winter side dish you think sounds good.

What is your favorite way to eat potatoes?