This 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.
INGREDIENTS FOR ROASTED RED POTATES:
20 Mini red potatoes
½ White or Yellow Onion
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