Roasted Red Potatoes

Ingredients

• 6 mediumred potatoes, washed and cut into 8 slices lengthwise
• 30 ml (2 tablespoons)olive oil
• ½ teaspoongarlic
• ½ teaspoonfreshly ground black pepper
• 1 teaspoonkosher salt
• ½ teaspoonchilli powder (optional)

Instructions

1. 1

   Season the potatoes

   Heat the oven to 200°C (400°F). Arrange the sliced potatoes on a large, rimmed baking tray and drizzle with the oil. Sprinkle over all the spices, then toss by hand until the potatoes are thoroughly coated.

2. 2

   Roast until tender

   Roast for 40 minutes, until tender and lightly browned at the edges. Take the tray out of the oven and stir the potatoes or turn them over with a thin spatula.

3. 3

   Brown and serve

   Return the tray to the oven and roast for a further 10–20 minutes, until the potatoes are deep golden brown. Serve on their own or with dipping sauces of your choice.

What are roasted red potatoes?

Roasted red potatoes are a simple American-style side dish: potatoes are cut into wedges, seasoned and cooked in a hot oven. Red-skinned potatoes are often used for their firm texture, which helps the pieces keep their shape as they roast.

This version relies on olive oil and a short list of seasonings. Turning the potatoes after the first roast gives the other sides more direct contact with the tray for the final browning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 191 calories, 4g protein, 34g carbs, 5g fat.

Most of the carbohydrates come from the potatoes, while the olive oil supplies most of the fat; the potatoes contribute a modest amount of protein. Pair a serving with a protein-rich main and a non-starchy vegetable to make a more balanced plate.

Choosing and cutting the potatoes

Red potatoes: Wash them well, as the recipe keeps the skins on. Cut each potato lengthwise into 8 slices so the pieces are ready to season and roast.

Seasoning and coating

Olive oil: Drizzle it over the potatoes before adding the seasonings, then toss thoroughly by hand. Even coverage helps the spices cling and encourages the potato surfaces to brown.

Seasonings: Garlic, black pepper and kosher salt provide the savoury base; chilli powder is optional. Sprinkle all of them over the tray before tossing.

Getting the texture right

Tenderness: After the first 40 minutes, the potatoes should be tender and lightly browned at the edges. Stir or flip them with a thin spatula before continuing.

Colour: The additional 10–20 minutes is for deeper browning. Use the recipe’s deep-golden colour cue to judge when they are ready.

Timing the roast

First roast: Give the potatoes 40 minutes at 200°C (400°F) before turning them. The recipe then calls for another 10–20 minutes, so allow for that range when planning the meal.

What to serve alongside

Dipping sauces: The recipe suggests serving the potatoes with sauces of your choice, or simply serving them on their own. They also fit alongside a main dish and other vegetables for a fuller plate.

Recipe notes & tips

• Cut each potato lengthwise into 8 slices as directed so the pieces are ready to roast.
• Use a large, rimmed baking tray to hold the potatoes in a single layer.
• Toss the potatoes thoroughly by hand so the oil and seasonings coat them.
• Turn or stir the potatoes after the first 40 minutes with a thin spatula.
• Check the colour during the final 10–20 minutes and take them out when deeply golden.

Variations

• Skip the heat: Leave out the optional chilli powder for a milder flavour.
• Add a dip: Serve the roasted potatoes with your choice of dipping sauce.
• Adjust the pepper: Use more or less freshly ground black pepper to suit your taste.
• Change the seasoning: Keep the salt and garlic, and vary the optional chilli powder to adjust the flavour.

Common mistakes to avoid

• Uneven cuts: Slice each potato into 8 lengthwise pieces so they cook at a similar pace.
• Patchy seasoning: Toss the potatoes thoroughly by hand after adding the oil and spices.
• Skipping the turn: Stir or flip the potatoes after 40 minutes to brown the other sides.
• Stopping too soon: Continue roasting for 10–20 minutes after turning, until deeply golden.
• Over-browning: Check the potatoes during the final roasting window and remove them once they reach the stated colour.

How to store

Refrigerate leftover potatoes in a covered container and use within 3–4 days. Reheat in an oven until hot, so the edges can crisp up again.

Frequently asked questions