August 19 is National Potato Day and even though we are smack dab in the middle of August and therefore certain to be hot, I can’t resist sharing my favorite go-to hot recipe for potatoes. Is there anything better than roasted red potatoes, crispy on the outside and creamy-good inside? I think not. They remind me of a cross between a baked potato and a French fry. Irresistible!
Red potatoes work so well for roasting: In addition to that lovely skin (no peeling required), the potato itself has enough starchiness to roast well. For this batch, I purchased a supply of mixed red and yellow potatoes from a local grocery store branded The Little Potato Company. These are described as “creamer” potatoes, with “buttery soft flesh and a silky fluffy texture.” SOLD!
The advantage of “baby” or “little” potatoes is that they’re similar sized and only need to be cut in half. If you use much larger red potatoes, simply cut them into similar sized pieces (less than two inches) in order to ensure uniform cooking times.
If you’ve seen my other posts for roasting carrots and Brussels sprouts, this first step will seem familiar: I put the cut potatoes in a one-gallon Ziploc bag, add olive oil and mix well.
I love this method for evenly coating vegetables with oil. If preferred, the potatoes can instead be tossed with oil right on the baking sheet.
Once the potatoes are evenly coated, spread out uniformly (I use a silicone mat under for ease in clean up). Then, salt and pepper lightly before roasting.
I like to start roasting with the cut side down. That way, when I flip midway through the cooking time I can easily judge how well the cut side is crisping up. It’s also more obvious to see which potatoes have not been turned. 😏
I have found that oven times can vary greatly for roasting vegetables. If you have a “convection roast” option, this will cook the fastest. The “bake” setting on conventional ovens may take longer. In this case, use the 30-minute total cooking time as an estimate. The potatoes should be turned at the 20-minute mark, so take that opportunity to judge how quickly your spuds are cooking and adjust accordingly.
In my oven at 20 minutes.
Once cooked through, the potatoes will be creamy inside (and “buttery soft” with a “silky fluffy texture”), contrasted by the delicious crispy-brown texture outside.
A “can’t miss” hot recipe, even in August.
Roasted Baby Potatoes
- 2 LB small red new potatoes halved
- 2 TB olive oil
- Salt and pepper to taste
- Heat oven to 450 degrees.
- Toss potatoes with oil. Add salt and pepper as desired.
- Arrange potatoes, cut side down, on rimmed cookie sheet, leaving space between potatoes if possible.
- Roast for 20 minutes, then flip the potatoes with a spatula. The cut edge should be starting to brown. If very brown, the cooking time may need to be shortened. If there is no browning, the time may need to be lengthened. Estimated additional time is 10 minutes but monitor closely based upon how quickly the potatoes cook.