Roasted Redskins Recipe

Preheat and wash

Preheat the oven to 425°F (220°C). Wash the redskin potatoes thoroughly under cold water to remove dirt. Pat them dry with a clean towel.

Cut the potatoes: halve the small potatoes and quarter any larger ones so pieces are roughly 1 to 1 1/2 inches. Uniform pieces roast evenly.

Melt butter: in a small microwave-safe bowl or in a small saucepan over low heat, melt the unsalted butter just until liquefied. Combine with olive oil in a large mixing bowl.

Add aromatics and spices: to the oil-butter mixture add the minced garlic, chopped rosemary, thyme leaves, smoked paprika, kosher salt, and freshly ground black pepper. Whisk or stir to combine.

Toss potatoes: add the cut potatoes to the bowl and toss thoroughly so each piece is evenly coated with the oil-herb mixture. Use your hands or a spatula to ensure the garlic gets distributed but not smashed.

Arrange on baking sheet: spread the seasoned potatoes in a single layer on a rimmed baking sheet or roasting pan. Ensure pieces are not crowded (use two pans if necessary) so they brown instead of steam.

Roast: place the pan in the preheated oven. Roast for 20 minutes, then remove and use a spatula to flip or shake the pan so potatoes brown evenly. Continue roasting for another 15–20 minutes until potatoes are golden brown and tender when pierced with a fork (total roast time about 35–40 minutes depending on size).

Broil for extra crisp (optional): for an extra-crispy exterior, switch the oven to broil for 2–3 minutes at the end—watch closely to prevent burning.

Finish: remove the potatoes from the oven. Immediately toss gently with the chopped fresh parsley and, if using, the lemon juice to brighten the flavor.

Taste and adjust: taste a potato and add additional salt or pepper if needed. Transfer to a serving dish and serve hot.