What’s for Dinner: Roasted Red Potatoes
Today, to serve alongside with another variation on my oven-fried chicken [this time I also used thyme alongside the rosemary and basil] for dinner, I roasted small red potatoes, mixing a combination of herbs and spices that made them wonderful.
The aroma as they were in the oven was amazing, and so was the aftermath.
Preheat your oven to 350 degrees. Line your baking sheet with foil [for easy cleanup].
I used about 15-20 small red potatoes and halved them.
Then, spray your halved small red potatoes (or whatever type of potatoes you are using; just make sure they are all cut to the same size for even cooking time) with non-stick cooking spray [or use oil if you want and prefer that].
For the spice and herb mixture, I combined:
- 1 and 1/4 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of dried basil
- 1/2 teaspoon of thyme leaves
- 1/2 teaspoon of red pepper flakes
Mix well with your hands, making sure all the potatoes are coated nice and evenly.
Face all potatoes skin side up. Bake in the oven, initially, for 25 minutes.
After the first 25 minutes, take them out, and turn all the potatoes over (facing skin side down now). Bake for another 20-25 minutes.
Total cooking time: will be around 50 minutes.
Check out other things I’ve made recently:
Cheddar Bay Biscuits
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.