Simple and flavorful roasted red skin potatoes make the perfect side dish for any dinner!
I’ve been a big slacker lately. Here’s my lame, but truthful, excuse – our anniversary was at the beginning of the month and Mr. Williams & I took some vacation days. During those days, we did a lot of eating out and not a lot of cooking. Then, it seems we’ve had birthday dinners/events every few days that have kept me out of the kitchen. I have cooked, a little bit, just nothing new.
Like tonight, I’m making crock pot roast beef, which is a repeat, but at least I’m trying a new side. Enter roasted red skin potatoes. Mmmm, potatoes.
DO YOU PEEL RED POTATOES BEFORE ROASTING?
No, you don’t peel red potatoes before roasting them. You should scrub them thoroughly and remove any eyes, but skins can stay on.
ARE ROASTED RED POTATOES HEALTHY?
Red potatoes are filled with fiber, B vitamins, iron, and potassium. Most of the nutritional value is found in the skin, which is why you shouldn’t peel them before roasting.
WHAT ARE RED SKIN POTATOES
Red skin potatoes have lower starch content than other types of potatoes. The skin varies from red, to pink, to coppery. They hold their shape well when cooked/boiled.
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Roasted Red Skin Potatoes
- 1 oz dry onion soup mix (1 envelope)
- 2 pounds red skin potatoes cubed
- 1/3 cup olive oil
- Preheat oven to 450 degrees. Line a baking sheet with foil or use a silicone baking mat.
- In a large plastic bag, add the soup mix, potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
- Pour potatoes onto the prepared sheet and bake 40 minutes in the preheated oven, stirring occasionally.