Best 10 Tasty Oven Taters Roasted Seasoned Red Potatoes Recipes

RED ROASTED POTATOES

Steps:

• Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. , Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.

OVEN ROASTED BABY RED POTATOES

Steps:

• Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
• In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
• Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
• Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

SEASONED RED POTATOES

Steps:

• Peel a strip from around each potato. Place potatoes in an ungreased 3-qt. baking dish. In a small bowl, combine the oil, butter and seasonings; drizzle over potatoes. , Bake, uncovered, at 350°, for 50-55 minutes or until tender, stirring every 15 minutes.

HOW TO MAKE ROASTED RED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
• Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
• Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
• Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

OVEN ROASTED RED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
• Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.

TASTY TATERS (AKA OVEN ROASTED POTATOES)

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Put potatoes, oil and soup mix in a plastic bag; close and shake until potatoes are coated.
• Put coated potatoes in a 13x9 inch pan; bake uncovered for 40 minutes until potatoes are golden brown.

ROASTED RED POTATOES

Steps:

• Preheat oven to 425°F.
• Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer, and season with salt and pepper.
• Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside (about 30 minutes).

SMASHED ROASTED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and cover with cool water by at least 1 inch. Generously season the water with salt and stir in the baking soda. Bring the water to a boil and cook the potatoes for 18-20 minutes, until a fork can be easily inserted into a potato, but they are not so soft that they fall apart when pierced. Drain the potatoes and let cool until safe to handle, about 20 minutes. Transfer the potatoes to an airtight container and refrigerate overnight for best results.
• Preheat the oven to 425°F (220°C).
• Melt together the butter and 3 tablespoons of olive oil in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic, and salt. Cook for 30-60 seconds, until fragrant, then remove the pot from the heat.
• On a clean surface, evenly press down on each potato using a flat-bottomed 1-cup measure or plate until they are about ¼ inch thick.
• Brush 2 large baking sheets with about 2 teaspoons of olive oil each. Arrange the smashed potatoes on the baking sheets in a single layer, spacing evenly. Using a pastry brush or small spoon, top each potato with some of the butter-herb mixture. Season with the black pepper.
• Roast the potatoes for 35-38 minutes, gently flipping once, until golden brown and crispy.
• While the potatoes are roasting, make the whipped feta dip: Add the feta, crème fraîche, olive oil, lemon zest, lemon juice, and salt to a food processor. Process until completely smooth, about 2 minutes, scraping down the sides of the bowl occasionally. Transfer the dip to a small bowl and top with a drizzle of olive oil, black pepper, lemon zest, and minced rosemary.
• Arrange the potatoes on a platter and top with any remaining butter-herb mixture, if desired. Serve with the whipped feta dip.
• Enjoy!

TASTY OVEN TATERS (ROASTED, SEASONED RED POTATOES)

Steps:

• Preheat oven to 400. Place scrubbed, cut potatoes and onions into gallon zip bag. While you don't want to cut the potatoes too small, they do get done faster if they're not too big. My husband chokes easily from a medical condition, so I do mine in about 1 inch chunks. At any rate, keep the potato cuts as uniform as possible so they'll get done evenly.
• Stir together remainder of ingredients except for butter and pour into bag with potatoes. Close bag securely and thoroughly work oil mixture into potatoes. If the mixture is too dry, add a little more olive oil or you could even use a couple of tablespoons water. Pour into large pan (I use a jelly roll pan and it gives ample room for roasting without overcrowding. Lining the pan with aluminum foil makes cleanup a little easier if you prefer. I've also divided the potatoes into two large cast-iron skillets and this also works well.
• Roast for 35-45 minutes, depending on your oven and preference of doneness, giving the potatoes one or two stirs during roasting time. Once potatoes are tender, cut butter into pieces and stir into potatoes. Turn broiler on and broil for a few minutes until nice and brown. Note: if you'd like, sample one to see if this is seasoned enough to suit you; and if needed, add additional salt/pepper to taste. Careful...they're hotter than a two-dollar pistol! Variation: include 1/4 cup balsamic vinegar in the oil mixture, and finish with a light sprinkling of parmesan cheese before serving.