Few side dishes can beckon people to the dinner table faster than a dish of red potatoes. If you want to whip up your next batch in an oven frying pan, you may be planning to set the pan in the middle of your table or kitchen island, hand everyone a fork and encourage them to dig in. No matter what your serving style, don’t forget a side of sour cream — a satisfying touch to the bountiful, sweet flavor of red potatoes.
Things You'll Need
Spray the oven frying pan with nonfat cooking spray and set it aside. Turn your oven to 400 degrees Fahrenheit.
Cut each red potato in quarters, meaning you cut it in half and then half again. This smaller size helps the potatoes cook thoroughly and gives you bite-sized mouthfuls. If you’re short on red potatoes, add some cut-up baking or Yukon yellow potatoes. The variety will enhance the flavor of the dish.
Make a seasoning mixture for your red potatoes with several tablespoons of olive oil or butter, whichever you prefer. Add some minced garlic, salt and a little pepper, if you like. Or, try some seasoning salt — the somewhat sweet flavor may surprise you. If you wish, add about 1 tablespoon of a dried herb, such as rosemary or thyme, but be mindful that it will define the flavor of the otherwise mild red potatoes.
Coat the potatoes with the seasoning mixture, reserving some for midway through the cooking. Put the pan in the oven and bake the potatoes for 15 minutes. Turn the potatoes and add more of the seasoning mixture. Bake the potatoes for another 15 or 20 minutes, or until the potatoes are fork-tender and just starting to brown.
Remove the potatoes from the oven. If you like cheese, sprinkle the potatoes immediately with a few handfuls of mozzarella cheese. The heat of the potatoes will somewhat melt the cheese to create a hazy topper. Sprinkle the potatoes with some dried parsley or chopped green onion, if you like. Put some sour cream in side dishes and serve.
Grill a few slices of bacon and some chopped onion on your stovetop, if you wish. Add this tasty medley to the potatoes during the last 15 minutes of cook time, spooning off any grease first.
Red potatoes complement so many main courses, but don’t forget about their original merger with eggs. If you have leftover potatoes, heat them for a few minutes in a small skillet. Push the potatoes to one side and then cook your eggs in the manner you like best for a meal that will be welcome at any time of the day, and not just breakfast.
References and ResourcesBetty Crocker: Roasted Red Potatoes
Epicurious: Roasted Baby Red Potatoes with Rosemary
Better with Reds: Roasted Red Potatoes with Garlic Butter & Thyme