Roasted Red Potatoes Recipe
This roasted red potatoes recipe and oven baked until browned and finished with butter and fresh dill for an amazingly easy-to-make side dish.
Ingredients
- 1 ½ pounds baby red potatoes
- 3 tablespoons olive oil
- 2 tablespoon unsalted butter
- 2 tablespoons minced fresh dill
- Coarse salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 425°.
- Start by slicing the baby red potatoes in half width-wise.
- Add the potatoes to a large bowl and toss with olive oil, salt, and pepper.
- Place the potatoes spread out on a sheet tray lined with parchment paper and bake at 425° for 22 to 25 minutes or until lightly browned and cooked.
- Transfer the potatoes to a separate large bowl and toss with butter and fresh dill.
- Serve with additional chopped fresh dill as an optional garnish.
Notes
Make-Ahead: These are meant to be eaten within an hour of you making them.
How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze well, so I advise against them as they will be too mushy upon thawing.
How to Reheat: Place the roasted red potatoes in a pan or on a metal tray and bake at 350° for 8 to 10 minutes or until warmed and crispy.
Try tossing the potatoes with 1 tablespoon of Italian seasoning before baking for enhanced flavors. If you do this, there is no need to finish with fresh dill.
Finish the potatoes with 2 to 3 tablespoons of freshly grated pecorino Romano or parmigiana Reggiano.
Nutrition
Calories: 262kcalCarbohydrates: 27gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 15mgSodium: 32mgPotassium: 777mgFiber: 3gSugar: 2gVitamin A: 202IUVitamin C: 15mgCalcium: 19mgIron: 1mg