Roasted Red Potatoes
For perfectly roasted red potatoes with crispy, golden exteriors, and a fluffy interior, there is a simple yet essential trick - parboiling them before roasting. After parboiling, toss the potatoes in oil and seasonings, then roast them at 425° F until golden crispy.
Equipment
- 1 large pot
- 1 colander
- 1 Baking pan
Ingredients
- 1.5-2 pounds red baby potatoes
- 1-2 liters water for parboiling
- 2 tablespoons olive oil
- ½ teaspoon salt add more to taste
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line the baking pan with parchment paper.
- Wash small red potatoes thoroughly. Cut them in half; quarter the larger potatoes.
- Place the potatoes in a large pot and fill it with water enough to cover the potatoes. Bring the water to a boil, then reduce the heat to low and simmer them for about 7-9 minutes or until the potatoes are just tender
- Drain the potatoes in a colander and let them dry. The steam will dry them in about 3-4 minutes, or you can use paper towels to gently pat them dry.
- Transfer dried potatoes to a large bowl. Toss them with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon paprika , ¼ teaspoon garlic powder, ¼ teaspoon onion powder , and ¼ teaspoon black pepper.
- Arrange the seasoned potatoes on a prepared baking pan. Roast for 15-20 minutes, or until golden brown and crispy. Serve and enjoy.
Notes
You do not need to peel red potatoes, as their skins are very soft.
If you are not using parchment paper, you can roast them at 450°F.
You can adjust the seasoning amount or use different seasoning mixes.
It is better to reheat them in the oven to maintain their crispiness.
Nutrition
Calories: 262kcalCarbohydrates: 44.4gProtein: 5.2gFat: 7.1gSodium: 318mgFiber: 4.1gSugar: 3.2g
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