This is such a classic go-to potato side dish recipe. There are only a few things you have to do, and if you do those things, you're talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich.
I always thought roasting 'taters was sooo easy. Truth is, sometimes they were good and sometimes, not so much. This requires more time but less stressing over sticking and burning. The outside of the potatoes were nicely browned and the insides were smooth and soft. Don't rush this but keep an eye on them the last 15 minutes, mine were cut a bit smaller and were done beforehand. I just used my iron fry pan in the oven and it worked very well. Thanks, Chef John!
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Flavor was great but the potatoes stuck to the Dutch oven despite the oil. I tried them on a baking sheet the next time and they cooked far more quickly than anticipated. The third time I was a bit gun shy and they should have been in longer. I didn t get the great crispy skin shown in the pics. Oh well I am just a hack after all:-)
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I always thought roasting 'taters was sooo easy. Truth is, sometimes they were good and sometimes, not so much. This requires more time but less stressing over sticking and burning. The outside of the potatoes were nicely browned and the insides were smooth and soft. Don't rush this but keep an eye on them the last 15 minutes, mine were cut a bit smaller and were done beforehand. I just used my iron fry pan in the oven and it worked very well. Thanks, Chef John!
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Excellent recipe. I used 1 pound of potatoes seasoned with salt, freshly ground black pepper, thyme and red pepper flakes. After the first 30 minutes I added one whole cut up large red bell pepper and four sliced garlic cloves. My DH and I thoroughly enjoyed these potatoes.
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I made this recipe last night as a side to the Chicken Cordon Bleu II recipe on this site. (also an awesome recipe!) I'm not a potato lover in general b/c I think they are too starchy and bland. This recipe was delicious and super flavorful! I followed the recipe exactly with only two changes. I substituted Savory (dried) because I did not have fresh or dried rosemary or thyme on hand. I used it generously. And since I'm not wild about potatoes, I cut the red potatoes into bite-sized pieces, so you get less potato center in proportion to the crusted browned edges. Use a small metal spatula to get under the potatoes without breaking them up instead of a spoon. Oh, I also added yellow peppers to the red ones suggested. It made the dish so pretty! A wonderful recipe that I will definitely make again, especially for company since holding them only enhances the flavor!
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Tried as written the potatoes were good by the dish was lacking. Made them again when my daughter and her famiuly came over. Added brussel sprouts onions and parmesan. It was great even the baby (5yo) wanted more. P.S. everything is better with garlic......
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I followed the recipe as written and these potatoes turned out perfectly. Crispy and nicely browned on the outside but moist and yummy on the inside. Served this with Sage Pork Chops from this site. I wanted to take a photo but they were gone before I had the chance...
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OMG!!! About says it all. I left off the thyme and bell peppers ( my husband doesn't like green things ) and added some garlic. These are now our favorite potatoes. Thank you so much Chef John!!
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Flavor was great but the potatoes stuck to the Dutch oven despite the oil. I tried them on a baking sheet the next time and they cooked far more quickly than anticipated. The third time I was a bit gun shy and they should have been in longer. I didn t get the great crispy skin shown in the pics. Oh well I am just a hack after all:-)
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I always thought roasting 'taters was sooo easy. Truth is, sometimes they were good and sometimes, not so much. This requires more time but less stressing over sticking and burning. The outside of the potatoes were nicely browned and the insides were smooth and soft. Don't rush this but keep an eye on them the last 15 minutes, mine were cut a bit smaller and were done beforehand. I just used my iron fry pan in the oven and it worked very well. Thanks, Chef John!
Excellent recipe. I used 1 pound of potatoes seasoned with salt, freshly ground black pepper, thyme and red pepper flakes. After the first 30 minutes I added one whole cut up large red bell pepper and four sliced garlic cloves. My DH and I thoroughly enjoyed these potatoes.
I made this recipe last night as a side to the Chicken Cordon Bleu II recipe on this site. (also an awesome recipe!) I'm not a potato lover in general b/c I think they are too starchy and bland. This recipe was delicious and super flavorful! I followed the recipe exactly with only two changes. I substituted Savory (dried) because I did not have fresh or dried rosemary or thyme on hand. I used it generously. And since I'm not wild about potatoes, I cut the red potatoes into bite-sized pieces, so you get less potato center in proportion to the crusted browned edges. Use a small metal spatula to get under the potatoes without breaking them up instead of a spoon. Oh, I also added yellow peppers to the red ones suggested. It made the dish so pretty! A wonderful recipe that I will definitely make again, especially for company since holding them only enhances the flavor!
Tried as written the potatoes were good by the dish was lacking. Made them again when my daughter and her famiuly came over. Added brussel sprouts onions and parmesan. It was great even the baby (5yo) wanted more. P.S. everything is better with garlic......
I followed the recipe as written and these potatoes turned out perfectly. Crispy and nicely browned on the outside but moist and yummy on the inside. Served this with Sage Pork Chops from this site. I wanted to take a photo but they were gone before I had the chance...
OMG!!! About says it all. I left off the thyme and bell peppers ( my husband doesn't like green things ) and added some garlic. These are now our favorite potatoes. Thank you so much Chef John!!
Flavor was great but the potatoes stuck to the Dutch oven despite the oil. I tried them on a baking sheet the next time and they cooked far more quickly than anticipated. The third time I was a bit gun shy and they should have been in longer. I didn t get the great crispy skin shown in the pics. Oh well I am just a hack after all:-)
