Soft on the inside and crispy on the outside, these Roasted Red Potatoes are bound to become a family favorite.
As much as I love dining out, our date nights are usually spent at home enjoying a simple meal in the company of old records, candlelight, the glow of our fireplace, and a good bottle of wine. It’s a ritual we’ve religiously upheld since we became parents nearly 26 years ago. Even after our daughter moved out, our Saturday night dinner à deux has remained something we very much look forward to.
The fun begins with a morning visit to the market in search of culinary inspiration. We love letting the seasons guide our menu. In the summer, that means plenty of tomato-based dishes, while autumn brings a focus on mushrooms and pumpkins. One thing that rarely changes, however, is serving potatoes. Not only does this humble tuber offer myriad possibilities, but it is affordable and delicious.
Take this easy roasted red potatoes recipe, for example. Once the potatoes are tossed with olive oil, fragrant garlic, zesty Parmesan, and salt and pepper, they are dotted with butter and roasted to tender perfection. A scattering of finely chopped chives for color and flavor, and you’ve got a deliciously aromatic side dish that goes well with everything from a plant-based steak to an elegant French soufflé. Just goes to show that when it comes to effortless dishes, potatoes are really one of the biggest gourmet stars.
Delicious variations
Though we’ve kept this recipe quite simple, there are plenty of ways you can adjust it to suit your tastes or use whatever you have on hand. If you’re not partial to chives, for example, flat-leaf parsley will work well, too. You can also omit the Parmesan or substitute it with another type of hard, savory cheese, such as Pecorino Romano or even ricotta salata. Personally, I love adding a little element of heat to my potatoes with just a dash of hot smoked paprika powder. Another great idea is to finish them with a touch of lemon zest and a scattering of fresh dill. Prepared this way, they make a lovely side dish to salmon. For a truly special treat, toss the potatoes in truffle oil and serve them with either truffle mayonnaise (trust me on this one!) or garnish them with a few delicate shavings of black truffle. Talk about restaurant-worthy!
How do I store leftovers?
Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to 4 days. You can also freeze the potatoes in a freezer-safe container or Ziploc bag for up to 3 months. Thaw overnight in the fridge. To reheat the potatoes, place them in a single layer on a baking sheet in a 350°F oven for 15 minutes, or until they sizzle.
Serving suggestions
This easy and delicious side dish pairs well with a Pan-Seared Steak or Crispy Skin Salmon and Sautéed Asparagus. If you’d like to keep your meal meat-free, serve the potatoes alongside a Spinach Omelette or as a delectable dipper for baked Camembert. In that case, don’t forget a green salad served with our zingy Easy Balsamic Dressing Recipe and a bottle of white wine!
Roasted Red Potatoes
Ingredients
- 3 pounds red-skinned potatoes washed
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1/2 cup Parmesan grated
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 stick of butter in 4 pieces
- 2 tablespoons chives chopped
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Cut your potatoes into quarters if you have large potatoes or into halves if they are small, making sure they are all a similar size so that they cook at the same time.
- Toss the potatoes in a large bowl with the olive oil, garlic, Parmesan, salt, and pepper until they are coated all over.
- Spread the coated potatoes out over the baking sheet in a single layer, dot with the butter, and place in the oven to roast for 35-40 minutes, or until tender and a little crispy on the outside.
- Transfer to a serving dish, sprinkle with the chives, and serve.
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