Red potatoes contain more sugar than starch, which gives them that perfect tender, light texture when roasted. They require minimal preparation because there's no need to peel the thin red skin. Roasting at a high temperature provides dry heat, so the potatoes don't become soggy from steam. Use small new potatoes or medium red potatoes that haven't begun to sprout or shrivel to ensure the best flavor from roasting.
Preheat the oven to 450 degrees Fahrenheit.
Scrub the potatoes with a vegetable brush under cool running water. Scrub new potatoes gently so you don't rub of the skin. Leave small potatoes whole or cut medium and large potatoes into 2-inch chunks.
Line a rimmed baking sheet with parchment paper or foil. Brush the pan with a thin layer of olive oil or another cooking oil.
Toss the potatoes with just enough olive oil to coat them thinly. Add salt and pepper to taste. Spread the potatoes out in a single layer on the prepared baking sheet.
Roast the red potatoes in the preheated oven for 20 minutes. Turn the potatoes so both sides cook evenly. Cook for an additional 10 to 20 minutes, or until the potatoes are golden and tender.
Tips & Warnings
- Sage, thyme, rosemary and most other savory fresh and dried herbs complement the flavor of the potatoes when added before roasting. A sprinkling of orange zest or fresh Parmesan after roasting also work well with potatoes.
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