Roasted Red Potatoes

Praise the Lord I don’t have a potato intolerance!!!!! I LOVE potatoes!!! I don’t think I’ve ever eaten a potato dish I didn’t like… My friend Steph introduced me to this red potato recipe and I’m eternally grateful to her for it! It’s easy and produces the most fragrant, flavorful roasted potatoes… EVER!!

Hurry up and check out the recipe cause you’re gonna wanna make them tonight πŸ™‚

Start with a couple of pounds of baby red potatoes. Wash them up nicely since you won’t be peeling them…

Quarter them lengthwise so they are in little wedges… oh, they’re just so cute!

Preheat your oven to 375. Add a few cloves of finely diced garlic to the bowl…

and some lemon juice. My junior assistant poured it opposite of the camera so you gotta trust me that it’s in there πŸ™‚

now for the melted butter… seriously… melted butter, garlic and potatoes… how bad could this be πŸ˜‰

Season generously with salt and pepper. Have your shirtless junior chef stir or you can do it yourself… up to you on the dress code… We had just experienced a major water spill incident. We will do our best to keep the kitchen up to code from now on πŸ™‚

Cover a baking sheet with foil… this will make cleanup a snap… and dump in the contents of the bowl.

Now grab some grated parmesanΒ and give it a good sprinkling… cover completely with foil making sure seal it up good and tight. Pop into the oven for 30-40 minutes…

or however long it takes for them to be fork tender. Then crank on your broiler and remove the top foil. Return them to the oven for 3-4 minutes.

This will make them good and brown and crispy and delicious!! You can serve these with anything… Yes, even ice cream… there I go with my salty and sweet problem again πŸ™‚

Roasted Red Potatoes

2 lbs baby red potatoes, scrubbed clean
1/2 stick (1/4 cup) melted butter
3 cloves finely chopped garlic
Juice of 1 lemon (about 2 Tbs)
1 tsp salt
Grated Parmesan cheese

Heat oven to 375. Quarter potatoes lengthwise and put into large bowl. Add garlic, butter, lemon juice, salt, and pepper. Toss to coat. Cover baking sheet with foil. Dump contents of bowl on to pan. Cover with foil completely. Bake for 30-40 minutes or until fork tender. Remove foil and brown under broiler for 3-4 minutes or until golden brown.
ground pepper

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5 Responses to Roasted Red Potatoes

  1. Dacia says:

    Yummy. I make roasted potatoes with olive oil and rosemary but these look amazing. I will definitely try this recipe!

  2. Caitlin says:

    I made these tonight. Super yummy!

  3. Pingback: Potatoes for Breakfast! | The Kitchen Tutor

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