I say this all the time but I could seriously eat roasted potatoes every day! I don’t really follow a recipe for them and have made them several different ways in the past. But I decided to go ahead and post them here. This is how I made them today but on other days I might use any of the following: thyme, rosemary, low sodium soy sauce, sliced onions, and minced garlic. It depends on my mood!
Roasted Red Potatoes
- about 15 small red potatoes, quartered
- 2 tablespoons olive oil
- 2 teaspoons italian seasoning
- 1 teaspoon paprika
- kosher salt and pepper
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender. Drain potatoes and transfer to a mixing bowl. Add oil and seasonings; mix gently. Spread potatoes on a cookie sheet and bake on the top rack at 375 degrees until brown, about 20 minutes. For crispier potatoes, cook at 400 degrees and add a few minutes to cooking time, if necessary.