I’m a huge fan of potatoes. In fact, my sister once gave me a cookbook filled exclusively with potato recipes. Now that’s my kind of cookbook! Although I love to make (and eat) mashed potatoes, I appreciate the versatility of roasted potatoes. What are roasted red skin potatoes with rosemary? They are a terrific side dish that goes with just about anything and they don’t require any gravy. I make them a lot more these days, thanks to an awesome daughter-in-law who shared her technique with me. Are you ready to learn how to make this delicious side-dish? Here’s how to make roasted red skin potatoes with rosemary!
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What Are Red Skin Potatoes Good For?
Do you skin red potatoes? No, and I enjoy using red skin potatoes precisely because they don’t require peeling. If there is a way to substitute regular russet (also known as white) potatoes with red skin potatoes in a recipe, I will do it. Whether it’s the family’s favorite potato salad or my go-to make-ahead mashed potatoes, I don’t mind including the colorful red skin. It adds variety and more fiber to a dish. Are red-skinned potatoes considered white potatoes? Generally, white potatoes are the kind that have brown skin. I could go on endlessly about the different types of potatoes and have even been known to grow a blue variety in our garden. Are red or white potatoes best for roasting? Do red skin potatoes cook faster than russets? The main difference is not in the cooking time, but different potatoes are more well-suited for different purposes. Russet potatoes are great for baking. Which type of potatoes are best for roasting? The red potatoes are my favorite kind to roast because they are so easy to prepare, and the skin doesn’t get tough.
Ingredients for Roasted Red Skin Potatoes with Rosemary
2 pounds red skin potatoes
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced garlic
2 teaspoons dried rosemary or 2 tablespoons fresh rosemary, chopped
Directions for Roasted Red Skin Potatoes with Rosemary
Preheat the oven to 400 degrees. Should you wash red potatoes before cooking? Yes, then cut the potatoes into halves or quarters, depending upon their size. Tip: If you want to ensure your potatoes are as crispy as they can be, dry them a bit with a paper towel after cutting. Place the potatoes in a mixing bowl, then add all of the other ingredients.
Toss the potatoes to coat evenly with the oil and seasonings. Pour the potatoes out onto a rimmed metal baking sheet.
Place the potatoes in the oven. Turn with a spatula after about 20 minutes, then turn again after about 40 minutes. When the hour is up, remove from the oven and serve immediately for optimum crispness.
Roasted Red Skin Potatoes with Rosemary
- 2 pounds red skin potatoes
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon minced garlic
- 2 teaspoons dried rosemary or 2 tablespoons fresh, chopped
- Preheat the oven to 400 degrees.
- Wash the potatoes.
- Cut potatoes in halves or quarters.
- Pat potatoes dry with a paper towel to ensure crispiness.
- Place the potatoes in a mixing bowl, then add all of the other ingredients.
- Toss the potatoes to coat evenly with the oil and seasonings.
- Pour the potatoes out onto a rimmed metal baking sheet.
- Place the potatoes in the oven.
- Turn with a spatula after about 20 minutes, then turn again after about 40 minutes.
- When the hour is up, remove from the oven and serve immediately for optimum crispness.
What Pairs Well with Roasted Potatoes?
Roasted red skin potatoes with rosemary are very versatile, pairing well with other vegetables such as asparagus or broccoli. What meat goes with roasted red skin potatoes? They are delicious with salmon, steak, roasted chicken, or Smoked Pork Chops with Orange Glaze. I have also served them alongside bratwurst to round out a meal. Although we often have potato salad with burgers, roasted red skin potatoes make a nice alternative.
How Do You Make Roasted Potatoes Crispy?
There are a couple of little tricks to making crispy roasted red skin potatoes. First, the potatoes need to be dried with a paper towel after cutting. Just pat dry the potato halves or quarters before tossing with the other ingredients. Also, make sure to use a metal baking sheet, not a glass baking pan. The third hint is to avoid keeping the potatoes warming in the oven after cooking. It’s better to take the roasted potatoes out of the oven when they are finished, and if they cool off too much before serving, just pop them back in the hot oven (400 degrees) for a very brief time, like 10 minutes.
Need a Fabulous Fourth of July Side Dish?
What is a good side dish to bring to a festive July 4th cookout? Roasted red, white, and blue potatoes, naturally! All you have to do is substitute some of the red skin variety for some russet potatoes. Add in some blue potatoes (You can grow your own!) and you will have a very patriotic side dish.
Some Tips About Using Rosemary
We are fortunate to have a few rosemary plants growing in our yard, so I have a ready supply of rosemary year-round. Our rosemary bushes didn’t always do well, and it’s because they were in a place that got too wet. It’s good to keep in mind that rosemary likes Mediterranean-type growing conditions. Well-drained soil and full sun are best. can you eat rosemary stems? Generally, rosemary stems are too tough and woody to eat, but they do make excellent skewers for shishkebabs. How else do you use rosemary? Rosemary makes a savory addition to soups and pairs well with bay leaves. Placing sprigs of rosemary inside a roasted chicken along with a lemon makes a delicious flavor combination. Do you have to dry rosemary before you use it? No, fresh rosemary is fine to use in recipes. For this recipe, you can use fresh or dried. I often end up using dried rosemary when I am rushed and don’t have time to go outside to harvest the fresh leaves.
Some Tips About the Minced Garlic
Although we have a nice little patch of garlic in our yard, I’m don’t harvest it and use it as often as I should. If you want the best flavor, certainly freshly-minced garlic is the way to go. If you struggle with peeling the fresh cloves, just use a knife handle to press down on the clove and crack the outer skin. It should peel easily after that. Another way to make it easier to mince fresh garlic is to use a handy garlic press. If you have quite a few cloves to mince, a cushioned handled version, like this one, would be very nice. If there is an easy cleaning feature built-in, such as this one has, that’s even better.
Sometimes there isn’t time to press the cloves yourself. In that case, minced garlic in a jar is a very good substitute. A little jar of minced garlic is handy to have around for those times when you need an extra dash of savory flavor.
Are You Excited to Make Roasted Red Skin Potatoes with Rosemary?
This delicious recipe is calling my name. If you decide to try these roasted red skin potatoes, I’d love to see pictures. If you do make this recipe, take a picture and tag me on Instagram! I’ll feature the photo in my Instagram story.
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