Roasted Red Potatoes
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5.0
12 reviews
Excellent
Roasted Red Potatoes
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This Roasted Red Potatoes recipe is baked until lightly browned and finished with butter and fresh dill for a simple side dish that’s ready in just 30 minutes. Honestly, they might be my new favorite way to serve potatoes, they’re that good.
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Ingredients
- 1 ½ pounds baby red potatoes
- 3 tablespoons olive oil
- 2 tablespoon unsalted butter
- 2 tablespoons minced fresh dill
- coarse salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 425°.
- Start by slicing the baby red potatoes in half width-wise.
- Add the potatoes to a large bowl and toss with olive oil, salt, and pepper.
- Place the potatoes spread out on a sheet tray lined with parchment paper and bake at 425° for 22 to 25 minutes or until lightly browned and cooked.
- Transfer the potatoes to a separate large bowl and toss with butter and fresh dill.
- Serve with additional chopped fresh dill as an optional garnish.
Notes
- I highly recommend, if you're making my roasted red potatoes recipe, to stick with a high oven temperature. I always roast them at 425°F because it gives that perfect contrast, crispy on the outside and soft on the inside.
- Use parchment paper: It prevents sticking and makes cleanup easy, plus it helps the potatoes brown evenly without burning.
- Toss while hot: Right after roasting, toss the potatoes with butter and fresh dill. The warmth melts the butter just right and helps the dill cling to each piece.
- Serve soon after roasting: These are best fresh from the oven when the edges are still crisp and the centers are soft. You can reheat them, but nothing beats that just-roasted texture.
- Optional but tasty upgrades: Add 2 to 3 tablespoons of freshly grated Parmesan or pecorino for a savory finish, or switch the dill for Italian seasoning if you want a different flavor profile.
- Make-Ahead: These are meant to be eaten within an hour of you making them.
- How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze well, so I advise against them as they will be too mushy upon thawing.
- How to Reheat: Place the roasted red potatoes in a pan or on a metal tray and bake at 350° for 8 to 10 minutes or until warmed and crispy.
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
32mg
(1%)
Potassium
777mg
(22%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
202IU
(4%)
Vitamin C
15mg
(17%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 32mg | 1% |
| Potassium | 777mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 15mg | 17% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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