I honestly crave these roasted red potatoes. They’re golden on the outside and fluffy on the inside, with the characteristically earthy flavor you’d expect from red potatoes. My mom often served red potatoes as a side dish when I was growing up, and this roasted version tastes extra special.
After some trial and error in the kitchen, I’m sharing all the tricks for roasting perfect red potatoes! Here’s a rundown:
- Use parchment paper to prevent the potatoes from sticking to the pan.
- Cut the potatoes into rather large two-inch chunks so you can enjoy the contrast between the creamy interiors and crisp exteriors.
- Toss the potatoes with olive oil and garlic powder for irresistible seasoning. Fresh garlic burns, so powder is a better choice.
- For proper browning, use relatively high heat and roast starting with the flat sides down.
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