Crunchy Roasted Red Potatoes
Roasted red potatoes can be the side dish that steals the show on your table!
A little crunchy, a little salty, a whole lot of potato goodness, these little spuds are virtually indestructible and don't even require you to peel them!
From raw to finished takes about an hour, but most of that time is hands off. Which means, you have plenty of time to steam the broccoli, cook the salmon, or finish up the rest of your food. (Or just read a good book and consider the potatoes your full dinner!)
Add a side salad with some leftover quinoa, and you've got a pretty decent meal.
Please note, this article includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.
Did you know?
Red potatoes are almost identical to white potatoes in terms of nutrition.
Both kinds of spuds are high in potassium, vitamin C (surprise!), and carbs.
For many people, potatoes can be a healthy part of your eating plan because of the type of carbohydrates that they contain. Potatoes contain resistant starch, which is similar to fiber in that your body can't digest it.
Resistant starch passes undigested through your stomach. When it gets to your large intestine, it begins to ferment.
You know that "healthy guy bacteria" you've heard about? Fermented potatoes in your intestines feed your good gut bacteria! This is very good news for keeping your whole system balanced and healthy.
The potassium in potatoes is great for you, too. Many people in America don't consume the recommended amount of potassium.
According to a report in Annals of Medicine, the potassium in potatoes may improve your heart health by helping to lower blood pressure, reducing the levels of bad cholesterol and potentially decreasing inflammation.
How to Make Roasted Red Potatoes
As we mentioned, this side dish could not be easier.
After preheating your oven and washing your potatoes, cut the potatoes into quarters. Toss them with a bit of garlic and olive oil in a bowl.
Lay them on a pan, making sure there's a bit of space around each one.
The type of pan you use matters. It must be big enough that there's space around each little potato. If any potatoes overlap, they will likely steam rather than roast. Steaming can leave potatoes mushy.
If you really love bronzed veggies, consider a dark colored pan like this one, which can help food get lots of toasty brown bits.
Then you simple roast! Easy peasy!
So Easy, So Delicious, So On-The-Menu
If you need more reasons to give these little spuds a try, did we mention that they are crispy, crunchy, and don't even need to be peeled?
Roasted red potatoes taste great with everything-- and don't even need to be peeled! Give this quick and easy recipe a try.
Want More Yummy Food?
If you love tasty, fresh, healthy recipes, we invite you to try out our Mediterranean Meal Plans.
Created by our Dietitian, our meal plans incorporating Mediterranean Diet Principles throughout each week.
You get a well-balanced diet, designed by an expert. Each meal plans comes complete with an organized grocery list to save you time and hassel!
Roasted Red Potatoes
Roasted red potatoes can be the side dish that steals the show on your table! A little crunchy, a little salty, a whole lot of potato goodness, these little spuds are virtually indestructible and don't even require you to peel them! From raw to finished takes about an hour, but most of that time is hands off. Which means, you have plenty of time to steam the broccoli, cook the salmon, or finish up the rest of your food. Or just read a good book and consider the potatoes your full dinner. Add a side salad with some leftover quinoa, and you've got a pretty decent meal.
- 1.5 lbs red potatoes
- 2 TBS olive oil (or more, as desired)
- 1 TBS minced garlic
- salt and pepper (we recommend 1/2 tsp of each)
- Preheat the oven to 400 degrees.
- Cut the red potatoes into quarters. Toss the potatoes olive oil and garlic in a bowl until they are well coated.
- Lay the potatoes on a pan, making sure that nothings overlaps. Sprinkle with salt and pepper.
- Roast in the preheated oven for 45 minutes until the potatoes are brown and crispy. Flip occassionally during the cooking process. Enjoy immeditately!