Roasted New Red Potatoes

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: SunFlower

"These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection."

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

3 pounds small red new potatoes, halved
1/4 cup olive oil
1 teaspoon Salt and freshly ground black pepper

READ REVIEWS (152)

DIRECTIONS

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

This recipe was originally featured in the USA WEEKEND article A Holiday Feast - One Meal, Two Traditions on April 13, 2003.

Find the Perfect Recipe from Pam Anderson .

Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over .

REVIEWS

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Reviewed on Oct. 21, 2006 by TygirlJojo

VERY good! Only things I changed was that I cut the potatoes into smaller more bite-sized friendly cubes, added two medium cloves of minced garlic, and kept them in the oven at a lower temp for slightly longer. Also, covered with foil, but took the foil off for the last 10-15 mins to give them a slightly crispy texture. Awesome & I will keep this recipe!

10 users found this review helpful

Reviewed on May 8, 2007 by Fallinrose

WOW!! This was amazing as it was easy! I improvised alot just using what I had on hand. Garlic infused olive oil, kosher salt, fresh ground black pepper, tyme and oregeno. I did cut them into smaller bites as one user had suggested and tossed in some onions. Only one change if you are going to use onions (and you should...YUMMY) put them in about 10 min before taking the potatoes out or else they will just be crunchy and burnt. The high heat is a MUST and everything came out PERFECT!!!

6 users found this review helpful

Reviewed on Mar. 27, 2006 by FoodieGal

I've been roasting vegetables for years now, and this recipe is a great intro to roasted veggies. The high temperature is a must, just keep a close eye on the oven. I used sea salt, freshly ground black pepper, olive oil, and fresh chopped parsley. It's quick and easy, and a great accompaniment to any main dish. Plus, while your meat is resting, you can use your hot oven by uping the temperature and roasting the veggies, and then everything is ready at the same time. Try this recipe with asparagas - I promise you'll love it!

6 users found this review helpful

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