These oven-roasted potatoes are simple to prepare, so with little effort, you can have a tasty side dish. You can use dried herbs but use them if you’ve got fresh at hand, by all way. I consider that high temperatures can burn fresh garlic, so roasted potatoes are one of the only times I like to use garlic powder instead of fresh ones. Feel free to be creative on these simple oven potatoes with the seasonings, it goes well, with pretty much everything.
Ingredients:
(1) bag (5 lbs) Red Potatoes, cut in chunks
(4) cloves Garlic, minced
(1) whole Onion, peeled and chopped
(2) pcs. green bell pepper seeded and chopped
(2) pcs. red bell pepper, seeded and chopped
1/4 cup Olive Oil
1/2 stick Land O’ Lakes Butter, Melted
1 tsp Lawry’s Seasoned Salt
1/2 tsp Cayenne Pepper
Kosher Salt And Freshly Ground Black Pepper
Directions:
1. Preheat the oven at about 425 degrees.
2. Put all the ingredients together in a large bowl, then pour the potatoes onto two rimmed baking sheets. Bake, shaking the pan twice, for 25 minutes.
3. Raise the heat at about500 degrees F. And bake, tossing twice, until it was crisp and golden for 15 minutes.
4. Sprinkle with salt and pepper before serving
Tips:
1. Although before roasting, you can peel the potatoes, or you can choose not to peel them. I love adding the skin flavor from russet or Idaho potatoes, and I love the red skin potatoes look and color too.
2. You can only cut the potatoes in half if you use them or if they are small, give them a poke, a bowl, or a knife before they are bake so that the steam escapes.
3. The good thing about making roasted potatoes is that at almost any temperature, you can roast them, and they are much easier to bake than baked potatoes. I consider the best results for a cropped outside and a fluffy interior with a higher temperature.
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