Whenever I want a comfort food for the cold winter months, these roasted red skin potatoes come to mind. They are rich and hearty, and they include some of my favorite ingredients—garlic, spices, and butter! This recipe originated a few years ago out of my husband and my experimentation making dishes for holiday dinners. I am not a fan of mashed potatoes (it’s a texture thing), which everyone always seems to make for family gatherings, but I love seasoned potatoes. I also love the way a red potato looks. They are so pretty and appetizing even before they are cooked! So one day we gathered all of the ingredients in our pantry that we thought would go well with roasted potatoes and experimented until we got the perfect combination.
Prep Time: 15 minutes. Most of the time is spent cutting the vegetables.
Cook Time: 1-2 hours.
- 3 lb. bag of petite red potatoes
- 1/4 cup olive oil, or enough to coat the potatoes in a baking dish
- 2 cups coarsely chopped carrots
- 1 small red onion, coarsely chopped
- Italian seasoning (or just mix equal parts basil, marjoram, oregano, rosemary, and thyme)
- 3 t salt
- 2 t pepper
- 2 t garlic powder
- 2 t onion powder
- 2 T minced garlic (for convenience, I buy jarred minced garlic in olive oil)
- 1/4-1/2 t cayenne pepper
- 1 stick of butter
The list of ingredients may seem long, but believe me, most of this recipe is just pouring things into the casserole dish. First, preheat your oven to 375. You want it to have time to get nice and hot. These potatoes take a while to cook, but it is worth it because you want them to have enough time to burn off some of the water and allow them to get a bit crispy and for the onions to caramelize. Now you bring out the ingredients. Rinse and dry the potatoes.
Cut the potatoes into about 3/4-inch chunks, like this:
Next, coarsely chop the carrots and onion. Note: my husband, Sam, and I do not generally eat the onions or carrots. We just like the flavor they add. Sometimes a carrot or two will slip onto my fork, but I usually eat around the onions. If you want to cut the carrots and onions more bite-sized, please feel free to do so! After adding the carrots and onions to the potato mixture, add the olive oil and mix until the vegetables are well coated. Now for the seasoning…
Add all of the spices (Italian seasoning, salt, pepper, garlic powder, etc.) to the potatoes and mix again. It should look like this:
Finally, slice the butter into thin equal segments and place on top of the potatoes, like this:
Pop that baby into the preheated oven and wait about 2 hours for the delicious goodness to be ready.
While it is cooking you should mix it occasionally (every 20 minutes or so) with a spatula or wooden spoon. Be careful not to smash the potatoes while you mix them. Try to scrape the bottom of the pan when you mix them, too, so they don’t burn. They will take about an hour to start browning the way my husband and I like them. You will know they are done when they start to get a little crispy on the edges and begin to darken, like this:
The carrots and onions should also be soft enough to eat at this time. Note: Your casserole dish may end up looking black on the edges like ours, but do not fret. Just soak it for a while in the sink with some mild dish soap and it should clean right up. You can store these potatoes in the refrigerator to eat later, but I prefer to eat them right out of the oven when they are the crispiest on the top.