Red Skin Potatoes Recipe
Make Red Skin Potatoes Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Method
Preparation
- 1
Wash and Cut Potatoes
Thoroughly wash the red skin potatoes under cool running water to remove any dirt. Cut each potato into halves or quarters, depending on their size, ensuring even pieces for uniform cooking.
- 2
Prepare Garlic and Rosemary
Peel and mince the garlic cloves. Rinse the fresh rosemary under water, pat dry, and chop finely.
Cooking
- 3
Preheat Oven
Preheat your oven to 425°F (220°C). This will ensure that the potatoes roast evenly and become crispy.
- 4
Mix Ingredients
In a large mixing bowl, combine the cut red skin potatoes, minced garlic, chopped rosemary, olive oil, salt, and black pepper. Toss everything together until the potatoes are evenly coated with oil and seasonings.
- 5
Arrange on Baking Sheet
Spread the coated potatoes in a single layer on a baking sheet. Make sure they are not overcrowded to allow for proper roasting.
- 6
Roast Potatoes
Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes, or until they are golden brown and fork-tender. Toss the potatoes halfway through to ensure even browning.