Roasted Red Potatoes
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Roasted Red Potatoes
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These roasted red potatoes are crispy and golden on the outside! They are buttery soft and creamy inside. This quick and easy recipe is great as an appetizer or side dish. Pair it with your favorite grilled meat, chicken, steak, seafood, and more!
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Ingredients
- 2 pounds baby red potatoes cut in half
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
- fresh herbs optional
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Instructions
- First, preheat your oven to 425 degrees Fahrenheit. Slice potatoes in half or quarters.
- In a large bowl, add halved potatoes, oil, garlic powder, sea salt, and pepper. Toss to combine.
- Arrange the potatoes in an even layer on a rimmed baking pan.
- Bake for 40 minutes, flipping halfway through.
- Finally, remove from oven when the potatoes are fork tender. Garnish with fresh herbs if desired.
Notes
- Nutrition Facts
- Nutrition Facts Roasted Red Potatoes Amount Per Serving Calories 224 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 332mg14%Potassium 1044mg30%Carbohydrates 37g12%Fiber 4g17%Sugar 3g3%Protein 4g8% Vitamin A 17IU0%Vitamin C 20mg24%Calcium 25mg3%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Nutrition Facts Roasted Red Potatoes Amount Per Serving Calories 224 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 332mg14%Potassium 1044mg30%Carbohydrates 37g12%Fiber 4g17%Sugar 3g3%Protein 4g8% Vitamin A 17IU0%Vitamin C 20mg24%Calcium 25mg3%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 224
- Calories from Fat 63
- % Daily Value*
- Fat 7g
- 11%
- Saturated Fat 1g
- 6%
- Polyunsaturated Fat 1g
- Monounsaturated Fat 5g
- Sodium 332mg
- 14%
- Potassium 1044mg
- 30%
- Carbohydrates 37g
- 12%
- Fiber 4g
- 17%
- Sugar 3g
- 3%
- Protein 4g
- 8%
- Vitamin A 17IU
- 0%
- Vitamin C 20mg
- 24%
- Calcium 25mg
- 3%
- Iron 2mg
- 11%
- If time permits, soak these potatoes in water for 30 minutes beforehand. This removes the excess starch and creates crispier potatoes.
- Slice potatoes into no larger than 1-inch cubes.
- Toss the potatoes until fully coated in oil and seasonings.
- Do not overlap the potatoes. Arrange in an even layer on a rimmed pan.
- Flip after 20 minutes.
- Store leftovers in the fridge for up to 4 days.
- Reheat in the oven or air fryer at 350 degrees Fahrenheit.
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