Roasted Herb Red Potatoes
Is it just me, or does anyone else ever crave roasted herb red potatoes? Maybe it’s because I am a carboholic, but I definitely had a craving for them today, and had to make a bunch. Luckily I had just purchased a 5 lb bag of red potatoes from Aldi’s, and they needed to be used up :). I created a nice spice blend to coat the potatoes using the best secret ingredient ever…smoked paprika! Ever since I cooked with this spice for the first time in my Smoky Lentil Stew, I have been keeping my eyeballs peeled for other places where it could be used. After perusing other recipes for roasted red potatoes, I came up with this roasted herb red potatoes recipe. Up here in the Northeast we are getting ready for Nor’easter #3, and after making these roasted herb red potatoes, I can now say that my winter storm preparations are complete! 🙂
Are red potatoes good for roasting?
Yes, red potatoes are great for roasting! You can roast them with the skins on or off. I prefer to leave the skins on when roasting, because not only is the prep work easier, but you get additional nutrition from the potato skins.
Is it safe to eat potato skin?
Yes, it is generally safe to eat potato skins. Potato skins not only contain nutrition, but they add more flavor to your dish. However, there are some cases when the skin should be removed. Potatoes with visible insect damage, blackened areas, green areas, or surface mold, should have these sections removed prior to cooking. For a more thorough discussion on what to look for and how to properly prepare your potatoes in these cases, please check out this article.
Are potato skins digestible?
Yes, but only partly. The part that is indigestible contains insoluble fiber which is important in stool formation and proper operation of your digestive system. Ok, I just realized how gross it was to talk about poo on a food blog… 😉
Step 1. Preheat oven to 400F. Prep your red potatoes by scrubbing them and drying them thoroughly. Cut them into ~1 inch cubes and transfer them to a baking sheet. In a small bowl, combine garlic, basil, thyme, oregano, smoked paprika, salt, pepper, and extra light olive oil. Mix until combined.
Step 2. Drizzle the herb oil mixture over the potatoes on the baking sheet. Toss the potatoes with your hands until the potatoes are evenly coated. Spread the potatoes out in a single layer on the baking sheet. Bake for 45-60 minutes, or until potatoes are golden brown, removing the baking sheet from the oven and stirring the potatoes every 15 minutes.
Roasted Herb Red Potatoes
- 3 pounds red potatoes, washed and dried
- 6 garlic cloves, minced
- 1/2 teaspoon basil
- 1 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- Freshly ground Himalayan pink salt and freshly ground black pepper to taste
- 3 tablespoons extra light olive oil
- Fresh parsley, chopped (optional)
- Preheat oven to 400F.
- While oven is preheating, cut potatoes into ~1 inch chunks and transfer to a baking sheet.
- In a small bowl, combine garlic, basil, thyme, oregano, smoked paprika, salt, pepper, and olive oil. Mix until combined.
- Drizzle herb oil mixture over the potatoes, and stir until they are uniformly coated.
- Bake for 45-60 minutes, until the potatoes are golden brown, stirring every 15 minutes with a spatula.
- If desired, top potatoes with fresh parsley and enjoy!
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