Flavorful and easy to make these oven roasted red potatoes bake up tender on the inside and golden on the outside. From casual to elegant, they’re a great simple side dish for picnics, parties, holiday get-togethers and gatherings of kinds!
Scrub potatoes well, slice in half and cut into quarters (if using baby potatoes you may rather just cut them in half).
Place potatoes on sheet pan, drizzle with oil, herbs and spices, toss well to coat and spread in a single layer.
Place baking sheet in the oven, on middle rack, and roast for 45 minutes to 1 hour, stirring 2 – 3 times.
Remove from oven, let cool a few minutes and serve warm with chopped parsley sprinkled overtop.
Serves 6 – 8
Pair these roasted red potatoes with this The Ultimate Vegetable Lentil Loaf, or serve as a mono meal or side drizzled with this Garlic Aioli, Sriracha Cashew Sauce or Creamy Lemon- Herb Hemp Dressing!
In place of fresh thyme, you can use fresh chopped rosemary, parsley, or even oregano. Dried herbs are just as good. I use 1 teaspoon, but feel free to add more or less.
Use a little more garlic powder if you like, I used 1/2 teaspoon which was just right for me, and not overpowering.