Oven Roasted Red Potatoes Recipe
This Oven Roasted Red Skin Potatoes recipe is one of the most simple and versatile side dishes that you can make. They’re crispy on the outside, soft in the middle and perfectly seasoned to go with just about anything.
Servings: 8 people
Calories: 160kcal
Ingredients
- 3 pounds red potatoes washed and quartered
- 3 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian herbs dried
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Place quartered potatoes in a large bowl or a freezer bag and drizzle them with the avocado oil. Toss the potatoes until evenly coated, then add the garlic powder, onion powder, Italian herbs, salt, and pepper and toss again.
- Remove potatoes from the bowl or freezer bag and transfer to a baking sheet, squeezing out as much of the seasoning from the inside of the bag as possible. Place the potatoes in an even layer.
- Bake in your preheated oven for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.
- Once the potatoes are soft on the inside and crispy golden brown on the outside, remove from the oven and season with additional salt and pepper to taste. Serve immediately and enjoy!
Notes
Don’t crowd the pan. If your potatoes are touching too closely, they’ll begin to steam and you won’t be able to get a nice roast on the potato skins.
Leave the skins on. They add a ton of flavor and texture.
Cut into even pieces. No two potatoes are exactly the same size! The larger potatoes may need to be cut into 1” pieces while the smaller ones may only need to be cut in half, so use your best judgement.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Sodium: 162mg | Potassium: 707mg | Fiber: 4g | Vitamin A: 10IU | Vitamin C: 20.4mg | Calcium: 53mg | Iron: 5.5mg