Roasted Red Potatoes

Red roasted potatoes (especially made with garlic) are one of my favorite ways of cooking potatoes – better than Russett Boat Potatoes; even better than mashed potatoes or hash browns – and I love them all!  I particularly like to serve this recipe when I make a Rack of Lamb, which I did this past weekend.  Often when I serve these potatoes someone invariably asks for the recipe and I say “Yes of course I will email to you” but then forget to actually do it.  So ladies, as promised, I am posting the recipe. The potatoes have a lot of flavor, and are really easy, easy, easy to prepare – another reason you gotta love em!

Ingredients:
2 lbs small red potatoes

3 Tbl. Olive oil

2 tsp. lemon zest

1/2 tsp. Kosher salt

Dash of onion powder

Dash of garlic powder

6 cloves garlic – mashed

2 Tbl. Parsley

2 Tbl. Chives

Paprika

Method:

1. Pre-heat oven to 425 degrees.
2. Peel a ring around center of the potatoes (this is done for looks only), put in colander and rinse them.  If you get the bag of small potatoes, you leave them whole – if you can’t find the small ones, cut the large ones into quarters.
3. Using a glass baking dish, pour 2 Tbl of olive oil in bottom of pan and add the potatoes, moving them around a bit so they are covered with the olive oil.  Sprinkle both onion and garlic powder, kosher salt, and a light sprinkle of paprika.  Chop fresh chives, parsley, and mash 6 cloves of garlic – add to potatoes.
4. Using a small lemon, grate the entire lemon (should give you about 2 tsp of zest) over the potatoes and put them into a 425 degree oven.  Bake for 30 to 45 minutes, turning over the potatoes every 15 minutes and adding olive oil to the pan if needed.
5. They are done when you pierce them with a fork in center of potato – they should be soft but still hold their shape.

Serves: 6 portions