Best 6 Tasty Oven Taters Roasted Seasoned Red Potatoes Recipes

OVEN ROASTED BABY RED POTATOES

Steps:

• Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
• In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
• Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
• Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

HOW TO MAKE ROASTED RED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
• Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
• Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
• Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

SEASONED RED POTATOES

Steps:

• Peel a strip from around each potato. Place potatoes in an ungreased 3-qt. baking dish. In a small bowl, combine the oil, butter and seasonings; drizzle over potatoes. , Bake, uncovered, at 350°, for 50-55 minutes or until tender, stirring every 15 minutes.

TASTY TATERS (AKA OVEN ROASTED POTATOES)

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Put potatoes, oil and soup mix in a plastic bag; close and shake until potatoes are coated.
• Put coated potatoes in a 13x9 inch pan; bake uncovered for 40 minutes until potatoes are golden brown.

OVEN ROASTED RED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
• Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.

TASTY OVEN TATERS (ROASTED, SEASONED RED POTATOES)

Steps:

• 1. Preheat oven to 400. Place scrubbed, cut potatoes and onions into gallon zip bag. While you don't want to cut the potatoes too small, they do get done faster if they're not too big. My husband chokes easily from a medical condition, so I do mine in about 1 inch chunks. At any rate, keep the potato cuts as uniform as possible so they'll get done evenly.
• 2. Stir together remainder of ingredients except for butter and pour into bag with potatoes. Close bag securely and thoroughly work oil mixture into potatoes. If the mixture is too dry, add a little more olive oil or you could even use a couple of tablespoons water. Pour into large pan (I use a jelly roll pan and it gives ample room for roasting without overcrowding. Lining the pan with aluminum foil makes cleanup a little easier if you prefer. I've also divided the potatoes into two large cast-iron skillets and this also works well.
• 3. Roast for 35-45 minutes, depending on your oven and preference of doneness, giving the potatoes one or two stirs during roasting time. Once potatoes are tender, cut butter into pieces and stir into potatoes. Turn broiler on and broil for a few minutes until nice and brown. Note: if you'd like, sample one to see if this is seasoned enough to suit you; and if needed, add additional salt/pepper to taste. Careful...they're hotter than a two-dollar pistol! Variation: include 1/4 cup balsamic vinegar in the oil mixture, and finish with a light sprinkling of parmesan cheese before serving.