Prep time: 15 mins | Cooking: 40 mins | Total: 55 mins | Servings: 8 | Yield: 8 servings
My favorite side dish of all time might be roasted red potatoes. We have them, if not more, at least once a week. They go with just about any meal – chicken, fish, pork and so on. It is a classic side dish and easy to make. If you love red potatoes, you will love this recipe for sure. They ‘re perfect for meals on holiday, Sunday dinner, or every night of the week.
They carry a healthy side of cheeky goodness, and we love them even more because they are so plain. Nonetheless, I’m still a potato addict, but these bad boys are so simple that anyone can make them. These red potatoes are seasoned with olive oil and dry onion soup mix. Those three ingredients make something extraordinarily delicious. I love the crunch and crispness of roasted red potatoes in the oven, which is my favorite way of cooking red potatoes. One of the qualities that I like about this recipe is the fact that it’s so versatile that it just goes with every meal.
1 (1 ounce) envelope dry onion soup mix
2 pounds red potatoes, halved
⅓ cup olive oil
1. Preheat oven at about 450 degrees F (230 degrees C)
2. Combine soup mix, red potatoes, and olive oil in a large bowl. Close the bag, and shake until potatoes are fully covered.
3. In a medium baking dish, pour the potatoes and bake for 40 minutes in a preheated oven, stirring occasionally.
If you have any leftovers, roasted red potatoes are super easy to reheat the next day. Just hold them in the fridge in an airtight container for up to 2 to 3 days. When you’re about to eat them, just pop them for 30 to 60 seconds in the microwave until heated. Together with some chicken and broccoli, these are great for a healthy lunch idea.
Per Serving: 170.9 calories; 0 mg cholesterol; 316.8 mg sodium; 2.4 g protein; 20.2 g carbohydrates.
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