Name: Roasted Red Potatoes
Comments: 12/10/2012 - 25 minutes left the potatoes a little soft
8/9/2017 - The potatoes had a nice crispness after 20 minutes.
5/24/2018 - In the toaster oven, the highest setting is 450ºF. After 30 minutes, the potatoes were done, but not crispy.
9/9/2018 - I used 24 oz of whole, petite red potatoes. They did not get evenly coated with the seasonings. After 21 minutes, they were done, but not quite crispy.
2/14/2019 - Roasted for 30 minutes, some of the potatoes were crispy; others were simply cooked. I also roasted carrots at the same time. I pealed them, cut them in half, and cut the largest ones in half lengthwise. I coated them with olive oil and dried dill weed. They were not crisp, but they were cooked.
2/14/2019 - I used 8 red potatoes, cubed, in their skins, and coated with the spices in the recipe. There were too many to make a single layer in the pan. The oven was set at 490ºF and the potatoes cooked for about 22 minutes. I forgot to turn them so they were only brown on one side.
3/6/2021 - I roasted one Yukon potato, unpeeled and divided into quarters lengthwise. There were more spices that I needed and the mixture was so thick I had to apply it by my fingers instead of by a brush. The potato was roasted for 30 minutes at 475º. It was done, but did not have a crispy skin. I added 1/2 teaspoon of lemon juice to each wedge.
6/12/2021 - I had a 1.5 pound bag of petit golden potatoes. I cut them in halves, quarters, and more as needed. I used 3 tablespoons of oil with the seasonings, and roasted the potatoes for about 36 minutes at 450º in the toaster oven. They did not have a crust, but tasted fine.
6/12/2021 - I used 1.5 pounds of small, but not petit, Yukon gold potatoes, that I quartered. The seasonings were too thick with the 1/8 cup of oil, so I added another tablespoon. Roasting in the oven for 30 minutes at 475º worked well.
Source: Adapted from http://allrecipes.com/recipe/oven-roasted-potatoes/
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