Potatoes are a hearty, healthy and versatile food, delicious prepared a variety of ways. Although the best use for potatoes depends on the variety of potato, the high moisture level and low starch content of red potatoes makes them especially suitable for boiling, frying and roasting. Red potatoes are smooth, with tender, white flesh. When roasted and seasoned lightly with herbs, red potatoes are deliciously moist on the inside and crispy on the outside.
Instructions
1. Start with 1 1/2 lbs. of red potatoes, or about 6 medium-sized potatoes. Use well-shaped, smooth potatoes with no wrinkles, bruises, blemishes or cracks. Avoid potatoes with a green tint, or potatoes with sprouts. Turn your oven to 425 degrees Fahrenheit, and allow the oven to preheat while you prepare the potatoes.
2. Scrub the potatoes thoroughly with a vegetable brush, then cut the potatoes in half. Don't peel the potatoes. Place the potatoes in a large bowl.
3. Drizzle 3 tbsp. of olive oil over the potatoes, then add salt, freshly ground pepper and garlic salt to taste. Include about 1/4 tsp. of fresh rosemary, parsley or thyme. Stir until the potatoes are coated with oil and herbs. Add a bit more olive oil, if desired.
4. Oil a baking sheet. Alternatively, line the baking sheet with parchment paper, then spray the paper lightly with nonstick cooking spray. Spread the potatoes on the baking sheet in a single layer.
5. Bake the potatoes for 40 to 45 minutes, turning the halfway through the baking time. Remove the baking pan from the oven when the potatoes are tender, crispy and golden brown. Serve hot.
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