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.

☆☆☆☆☆ 0 votes
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)

How to Make Roasted Red Skin Potatoes


  • 1Preheat 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.
  • 2Wash 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.
  • 3Add to a large bowl, the toss in the spices, olive oil and herbs and toss to coat evenly on all sides,
  • 4Spread 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.
  • 5I just love vegetables and this was my vegetable dinner plate.

Printable Recipe Card

About Roasted Red Skin Potatoes

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