I had intended to serve roasted red potatoes with the Chicken-Fried Tofu I made last week. But I was wavering between mashed potatoes or something else. I decided roasted potatoes would be good but then the oven was busy with the tofu.
Both taste best hot right out of the oven when they’re nice and crispy. If only I had a fancy kitchen with two ovens, but I don’t so I didn’t make the potatoes until later and had it as a snack.
Roasted Red Potatoes
Serves 2 as part of a meal
1 pound red potatoes
1 tablespoon olive oil
1 teaspoon dried rosemary
Salt and pepper
Preheat the oven to 425 degrees.
Wash and scrub the potatoes with the skin on. Cut into 3/4″ – 1″ wedges and put into a mixing bowl. Add the olive oil, rosemary, salt and pepper to taste. Toss well to coat each piece, then pour out onto a baking pan.
Roast for about 15 – 20 minutes on each side, flipping over the potatoes about halfway through until the potatoes are tender on the inside and nicely crisp and golden on the outside.
Goodness, those look perfect, crispy, and brown.
Thanks Lisa!
I always do that too, plan a meal that requires baking two things at different temps then have to change plans. It’s not so bad if you end up with roasted potatoes as a snack though.
Yup, us poor planning people do end up with some tasty snacks. :-)