roasted red potatoes recipeThis is the perfect rustic red potatoes recipe and it is one of the healthiest since it uses red potatoes. As a starchaholic, I have joyfully subsisted on potatoes my whole entire life. So much so, that my grandfather referenced my love of his creamy mashed version in my graduation speech. So it comes to no surprise to anyone who knows me that I have the best recipes known to man for potatoes at my disposal.

Each summer, when my family spends a week at the beach, it is automatically assumed that I will be preparing a large batch of these heavenly red roasted potatoes. Of course, I multiply the recipe, considerably. Here is my absolute favorite manifestation of potato goodness.


20 Mini red potatoes
? White or Yellow Onion
Olive Oil
Kosher Salt
Ground Black Pepper


Cut the potatoes in halves or fourths depending on the size. The idea is to keep the potatoes in halves as much as possible so as to keep the side with the meat of the potato flush to the pan. Chop & dice the onion.

Line a baking sheet with foil and coat with a thin layer of olive oil. Pour some olive oil in a bowl or cup & coat each piece of potato liberally. Place the coated potatoes on the baking sheet, meat side up, skin side down. Sprinkle and coat with a liberal amount of kosher salt and lightly with pepper & then flip potatoes over, so that the meat side is facing down and the skin side is up. Sprinkle & coat the skin side with a light coating of kosher salt. Take diced onion and fill in the gaps between the potatoes on the baking sheet

Bake at 400 degrees for 45 minutes or when potatoes are soft & browned. I like to brown them to the point that they stick to the foil and crisp slightly. Enjoy your rustic potatoes


1 Comment

  1. SocialMom

    Yum, I have tried these a couple of times. The first time was the perfect potato recipe. The next time, I didn’t have onions, so I grabbed my bottle of onion salt and left out the sea salt since the salt was already in the seasoning. Big mistake, yes, they were potatoes and still good, but not nearly as good as the original recipe. Do yourself a favor and go out and get an onion! This is making me hungry, think I’ll go make some now 🙂

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