Oven Roasted Red Skin Potatoes
My favorite recipe for oven roasted red skin potatoes, tossed with your favorite herbs, a bit of ground black pepper and lots of delicious Parmesan cheese.
Ingredients
- 2 pounds small red skin potatoes
- 1/4 cup olive oil
- 1 tablespoon dried herbs thyme, oregano, marjoram and rosemary
- 1/4 cup grated Parmesan cheese
- 1/2 teaspon ground black pepper
- 2 to 4 cloves garlic finely minced
- 1/2 teaspoon salt optional
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Wash the potatoes well, and remove any damaged spots.
- Pat the potatoes dry with a clean cloth.
- Baby potatoes can be left whole, while any potatoes larger than 2 inches should be cut in half or thirds.
- Place the washed potatoes into a large mixing bowl and toss with the olive oil.
- In a small bowl, mix together your herb mixture, Parmesan cheese and black pepper. Parmesan cheese is quite salty so you may not need to add any salt.
- Sprinkle the herb and spice mixture over the potatoes and toss until well coated.
- Place the potatoes on a large baking sheet. To really make sure my potatoes don't stick to the bottom of the pan I usually give it a light coating of non stick cooking spray.
- Bake the potatoes for 20 minutes then remove the pan from the oven and carefully stir in your finely minced garlic.
- Place the pan back in the oven and back for another 20 to 30 minutes. Large potatoes will take longer to cook through so adjust your time accordingly.
- Remove the tray of oven roasted red skin potatoes from the oven and place them in a decorative bowl before serving.
- For really cheesy potatoes, offer your guests extra Parmesan cheese on the side.
Notes
