Monday, March 28, 2011

Jen's Oven Roasted Red Potatoes

These potatoes are a Spring/Summer staple food in our house. We all love these. I usually roast them in the oven, but they are also great on the grill. I make a large bag out of nonstick foil, place the seasoned potatoes in it (sometimes with a chopped onion) and seal it well. Grill over medium-high heat for about 30 minutes or until tender, flipping the bag every 10 minutes. When my family and I are camping, I like to reheat the leftover potatoes the next morning for breakfast as hash browns. Yum! I can't wait for the snow to finally be gone and the warmer weather to stay so we can go camping! It has been a very long winter here in New England!

Jen's Oven Roasted Red Potatoes

All the measurements are approximate (I just eye-ball it), so please feel free to use less or more seasoning to your desired taste!

2-3 lbs red skin potatoes, skin left on
2 T extra virgin olive oil
1 T seasoned salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Italian seasoning

Preheat oven to 450 degrees. Line a baking sheet with nonstick foil or spray regular foil with cooking spray so the potatoes don't stick.

Once the potatoes are washed, cut into slightly larger then bite size pieces. Then place into a large mixing bowl.

Then add the oil and toss to coat potatoes well. Add the remaining ingredients to the potatoes and mix well so that each piece is well seasoned.

Spread the potatoes onto the lined baking sheet in a single layer. Roast in the oven for about 20-25 minutes, until tender. Then, for extra browning and crispness, turn the oven to HIGH broil and cook for another 1-2 minutes. Watch this closely because the potatoes will easily burn!

Remove from the oven and let sit for 2 minutes before serving. Enjoy!

1 comment:

  1. these are soooo good! Adam loves it when I make your potatoes!