Roasted red potatoes are a popular side dish that complement many meals. They are easy to prepare by washing and scrubbing, tossing in oil and seasonings, and roasting in the oven. Red potatoes have less starch and stay firm after cooking. Different varieties of red potatoes have varying shades of skin and flesh colors.
Roasted red potatoes are red potatoes in their skins or red that have been roasted in an oven. They are often eaten as a side dish and complement many different vegetables and meats as part of a larger meal. Red potatoes often have less starch than oven potatoes, making them ideal for roasting because they stay firm after cooking.
There are hundreds of potato breeds, although most are not readily available outside South America, where potatoes are endemic. The most commonly eaten variety of red potato is known as the round red potato or red skinned potato and has medium reddish skin and white flesh. Other red potatoes can have skin in varying shades of red and flesh that can range from bright white to deep orange or red.
Potatoes should be washed and scrubbed just before cooking as cleaning potatoes can remove the natural protective layer that allows potatoes to keep well over a long period of time. You don’t need to peel red potatoes before they’re roasted, as long as they’ve been cleaned well. Once cleaned, the potatoes can be tossed in oil and other seasonings. Larger potatoes can be cut before roasting, usually into 1-inch cubes.
Once the potatoes have been coated in oil, they should be placed in a roasting pan and then placed in a hot oven. Oven temperatures can vary considerably, although most cooks make roasted red potatoes between 350 and 450 degrees Fahrenheit (177 to 232 degrees Celsius). The time it takes to roast potatoes depends on the oven temperature and the size of the potatoes or potato chunks, but most roasted red potatoes are fully cooked in less than an hour. When they’re done, the red potatoes will be soft enough for a butter knife to easily slide inside, yet firm enough to hold their shape.
There are several herbs and spices that can be added to roasted red potatoes. Many cooks toss potatoes with salt, pepper, onion powder, rosemary, minced garlic, or cayenne seasoning. Any variety of these or other flavors can be roasted alongside the potatoes. Once cooked, potatoes can be dipped in ketchup, sour cream, or other toppings.
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