Red potatoes are often overlooked in cooking, but they are absolutely perfect roasted with herbs. The larger, brown Russet potato is typically what people think of for baking, frying, roasting or boiling. If you try the red potato, you'll be pleasantly surprised. Smaller and firmer, with a thin skin, red potatoes shine when they are cooked with moist heat. This recipe is easy to make and great for both beginner and seasoned cooks. The addition of herbs adds a distinct, fresh flavor to the red potatoes.
Don't be surprised when your red potatoes shrink as they cook. Also, you won't need to skin them. Just give them a good scrubbing under tap water before cooking. Use fresh herbs whenever possible, but substitute dried herbs if fresh aren't in season. If you use dried herbs, cut back by one teaspoon as dried herbs are stronger in flavor than fresh. Store unused portions in a container for up to four days in the refrigerator. This recipe serves six.
Ingredients and Supplies
Preheat the oven to 450 degrees. Wash the potatoes thoroughly and drain. Cut each red potato in half. Do not remove the skins. Put the red potato halves in a large mixing bowl. Mince the rosemary and parsley. Crush the rosemary with the wooden end of your knife. Mince the garlic. Add the garlic, rosemary, parsley, sea salt and black pepper to the red potatoes. Add the garlic powder. Pour the olive oil on top of the red potatoes and mix. Put the potatoes into the baking pan. Spread out evenly. Bake in the oven for about 30 minutes, turning once. The potatoes are cooked when you can easily cut through them. Serve immediately!