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!
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
- Pre-heat oven to 425 degrees.
- 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.
- 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.
- 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.
- 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