Description
Savory Roasted Red Potatoes are perfectly seasoned quartered new potatoes tossed with olive oil, fresh rosemary, Worcestershire sauce, garlic, paprika, and spices, then roasted to golden, crispy perfection. This easy and flavorful side dish complements any meal and is perfect for weeknight dinners or special occasions.
Ingredients
Scale
Potatoes
- 12 small new potatoes, unpeeled and quartered
Seasonings and Sauce
- 3 Tbsp olive oil
- 2 Tbsp minced fresh rosemary (or 2 tsp dried rosemary)
- 1 Tbsp Worcestershire sauce
- 1 tsp minced garlic
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to ensure it is hot and ready for roasting the potatoes evenly.
- Toss Potatoes with Seasonings: In a large bowl, combine the quartered new potatoes with olive oil, minced fresh rosemary, Worcestershire sauce, minced garlic, paprika, salt, and black pepper. Toss thoroughly until every piece is evenly coated with the flavorful mixture.
- Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer on a foil-lined 15×10-inch baking pan. This spacing allows for even cooking and crispiness on all sides.
- Roast Potatoes: Place the pan in the preheated oven and bake uncovered for 45 to 50 minutes, or until the potatoes are golden brown and tender inside, stirring halfway through if desired to ensure even roasting.
Notes
- Using fresh rosemary enhances the flavor, but dried rosemary is a suitable substitute.
- Make sure the potatoes are cut to a uniform size for even cooking.
- Line your baking pan with foil for easier cleanup.
- For extra crispiness, you can broil the potatoes for the last 2-3 minutes watching carefully to avoid burning.
- Leftover roasted potatoes can be refrigerated and reheated, maintaining good flavor and texture.
