Roasted Red Skin Potatoes

Rose Mary Mogan


I made this simple but tasty dish to go with my veggie Plate dinner. My husband of course had meat but I merely enjoyed the variety of veggies that I made for dinner, the potatoes are always a welcome addition to our dinner table.

If you have never made Roasted potatoes, you will wonder why after using this simple & easy recipe. They certainly are tasty and even great when reheated if you are lucky enough to have left overs. Give them a try and you will be making this simple recipe quite often.

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6 or more average portions


25 Min


50 Min




3-4 lb
red skin potatoes quartered or eights
1/3 c
extra virgin olive oil (evoo) 5 tablespoons
1 Tbsp
granulated garlic (good quality)
1 Tbsp
chopped chive,optional
1 1/2 Tbsp
steak seasoning (like montreal)

Directions Step-By-Step

Preheat oven to 425 degrees F. Use 1/4 cup olive oil for 3 pounds potatoes or 1/3 cup for 4 pounds potatoes. Spray a jelly Roll pan with cooking spray and set aside till needed.
Wash quarter small potatoes and cut the larger ones into eights, for uniformity in size. Then place on paper towel and dry so potatoes will be crisp when roasted.
Add to a large bowl, the toss in the spices, olive oil and herbs and toss to coat evenly on all sides,
Spread into a single layer on prepared baking pan. Then place into PREHEATED OVEN and roast for about 45 to 50 minutes or until potatoes are tender when pierced with a sharp knife or fork. Turn potatoes about half way through cooking time then return to oven to continue cooking.
I just love vegetables and this was my vegetable dinner plate.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy