Roasted Red Potatoes
Red potatoes are in season right now. Typically potatoes are in season in the middle of summer, but for some reason I am seeing red potatoes every where in the grocery stores right now. I grabbed a bag and wanted to make a traditional roasted red potato recipe to go as a side dish with my main protein. I do not eat regular potatoes often, but since they are Whole 30 compliant I do eat them from time to time. I love to cook with red potatoes because they tend to be smaller and cook faster than their brown russet counterparts. The red skins are also healthy for you, containing fiber, B vitamins, and potassium. So this recipe requires no peeling of potatoes! Wooo! This recipe was simple, with Italian seasoning and olive oil, a throw back to my childhood.
6-7 small red potatoes, diced into 1 inch cues
2 tablespoons olive oil
1 tablespoon pre-made Italian seasoning
1 teaspoon salt
Preheat your oven to 400 degrees. Dice the potatoes into 1 inch cubes. In a large bowl, coat the potatoes equally in olive oil.
Place the potatoes onto a baking sheet and spread evenly over the pan. Sprinkle the seasoning and salt over the potatoes and pop into the oven for 20 minutes.
Once the potatoes are done, remove from the oven an allow to cool for a few minutes before you eat them. Enjoy!
MEG'S AFTERTHOUGHTS: Don't have any pre-made Italian seasoning, but want to have some on hand at all times? In a mason jar, combine dried rosemary, ground black pepper, sea salt, parsley, oregano and red pepper flakes and seal tightly. Dried herbs keep for a long time and it is easy to make your own simple Italian seasoning mix.