Saturday, October 31, 2015

Roasted Redskin Potatoes

Whenever I get a side of roasted potatoes in a restaurant, they are so deliciously seasoned with crisped skin and soft insides. I usually end up liking the potatoes better than whatever meal I ordered! It seems an easy enough side to make - even the cafeteria at our work does a decent job :-P

I did some quick research on baking potatoes, and then adjusted the spice scheme and voilĂ ! Homemade, droolworthy, restaurant-caliber (in my opinion) roasted redskin potatoes!


6-8 redskin potatoes
~2 TBSP canola oil (or olive oil)
~1 TBSP garlic powder
~1 TBSP parsley
~1 tsp paprika
salt and pepper to taste
grated Parmesan cheese (optional)

Heat oven to 400F.

Wash the potatoes and chop them into roughly 1-inch cubes. Mix the oil and spices together in a bowl or bag, then toss the potatoes in the spice mixture until the pieces are evenly coated.


Spread evenly in a baking dish, in a single layer if possible. Bake 30-50 minutes (times vary depending on how many potatoes you have) until the skins are wrinkled and insides are browned, stirring once or twice to get a good crisp on all sides.


Serve up with a sprinkling of Parmesan cheese and enjoy!


Note: You can also add Parmesan cheese to the potatoes for the last 10 or so minutes of bake time for some melted cheesy goodness.

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Crispy-skinned garlicky roasted potatoes - a restaurant worthy side for any meal!

Posted by The Cooks of Cake and Kindness on Saturday, October 31, 2015

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