Does any one have a tried recipe for roasted redskin potatoes, using dried herbs?

Happy Labor Day ! ! !

Here’s my really simple, quick and dee-licious way to prepare red potatoes....

Rosemary Roasted Potatoes with Garlic...

12 whole Small Red Potatoes, Coarse Diced

3 sprigs Fresh Rosemary, Chopped

1 Tablespoon Fresh Garlic, Minced

Black Pepper, Freshly Ground To Taste

Kosher Salt To Taste

2 Tablespoons Pure Olive Oil

Preheat your oven to 400 degrees, and line a baking sheet with parchment paper. (Makes clean up that much easier. I said this was an “easy side.”)

Wash and coarsely dice the potatoes. There’s a whole lotta flavor in those skins, so leave ‘em on. If you want to save time and dice the taters in advance, just be sure to store them in a bowl of cold water to prevent them from oxidizing, and be sure to drain them well before continuing.

Move potatoes to a mixing bowl, and add the rosemary, garlic, a few grinds of pepper, a few pinches of kosher salt, and then drizzle on about 1-2 Tbsp. of the olive oil. Stir to combine.

Spread the potatoes out onto the parchment-lined baking sheet, being sure to spread everything out to a single layer.....

Roast at 400 for about 20-30 minutes, depending on your oven....

Oven Roasted Redskin Potatoes

I don't have a RECIPE per se' I just do what sounds good at the time. Usually it involves washed and quartered new potatoes, some dried chives and dill weed, butter, salt and pepper to taste and of course some minced dried garlic and dried onion flakes. I mix the herbs and spices with some olive oil and then toss the potatoes to coat then bake at 350 until done. My dried herb choice varies with what I'm cooking, sometimes oragano is used but mostly I like the dill and chives, I'm not so much of a fan of rosemary though I know lots of people like it. Hope this helps and happy labor day to you too!

I think they would get to mushy, Try this recipe its good HERB-ROASTED NEW POTATOES Yield: 6 Servings 1 lb 14 oz small red potatoes, .unpeeled (or russets) 1/4 c Chopped fresh basil or 1 tsp .dried basil 1 tb Chopped fresh oregano or 1 .tsp dried 1 tb Olive oil 1/2 ts Salt 1/4 ts Black pepper 2 1/4 oz Grated parmesan cheese 1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each. 2. In a large bowl, combine the basil, oregano,oil,salt and pepper. Add the potatoes and toss to combine. 3. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese. 4. Bake for 20-25 minutes of until tender and golden brown. VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow potatoes, both of which have yellow flesh. Substitute 2 t. chopped dried rosemary for the basil and oregano. Serving size: 1 cup. Per serving: 1/2 F, 1/2 Protein, 1 bread. Nutritional values: 185 calories per serving, 7 gm protein, 6 gm fat, 26 gm carbohydrates, 8 mg cholesterol, 391 mg sodium.

Roasted Red Potatoes .Roasted to a tender texture and seasoned with flavorful herbs, this potato dish is a delicious and easy way to prepare small red potatoes. You can also try potato salad recipes as another way to benefit from the great taste of small red potatoes.

Ingredients Directions

- 2 pounds small red potatoes, scrubbed and cut in half (do not peel)

- 3 tablespoons olive oil, more if desired

SEASONINGS TO TASTE:

Garlic salt

Fresh ground pepper

Salt

Dried rosemary, crushed

Dried parsley

Dried or fresh minced garlic

Container: Large baking pan, covered with foil and sprayed with no-stick cooking spray.

Preheat oven to 425ºF.

Fill large bowl with cut potatoes.

Drizzle oil and seasonings over potatoes, stir to coat.

Place potatoes in a single layer on prepared baking sheet.

Bake uncovered 40 to 45 minutes, turning half way through baking time.

Potatoes should be a light golden brown and tender.

Serve warm.

Experiment with other seasonings if desired.

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Oven Roasted Red Skin Potatoes

Ingredients

4-5 small-medium redskin potatoes, cubed

1 tbsp olive oil

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried basil

1/4 tsp dried sage

1/4 tsp dried oregano

1/4 tsp dried rosemary

1/4 tsp dried thyme

salt & pepper to taste

crushed red pepper to taste

How to make it

Preheat oven to 425F.

Place potatoes in a large mixing bowl. Pour olive oil over top, add seasonings and toss well to coat. Pour potatoes into an 8x8 casserole. Place in oven. Bake for 20 minutes, remove from oven and stir well. Place back in oven and bake for an additional 10-20 minutes until they are soft in the center and crispy on the outside.

http://www.grouprecipes.com/123053/oven-roasted-re...

I like to use olive oil and those dried onion soup packets. Just mix with potatoes and cook. It's super yummy! I know you asked about using dried herbs but I mean It can't be much different maybe use like garlic or onion and black pepper. Oh paprika sounds good too.

I do it like Caligirl....but just sprinkle dried rosemary on instead. (I never measure anything...just eyeball all the seasonings to taste, mix well with the oil and either bake OR wrap all in aluminum foil pouch and do on the grill that way).

Only when using white potatoes will I sprinkle some paprika on. And I use sea salt.

Yes, just put salt, pepper, oil, garlic, and dry herbs on the potatoes and put them in the oven.