Red Skinned Potatoes – Roasting them, what else?


I got some red skinned potatoes the other day and decided I needed to make some tonight to go with our dinner. I really wish I could remember where I read someone had used breadcrumbs when mixing up their potatoes to roast – because I would love to give them credit, but alas, I read so many different blogs and websites, that I don’t remember where. Please feel free to leave me a comment and let me know if you do this too!

What I did tonight – and will do from now on – was the following:

6 red skinned potatoes, cleaned, diced into chunks
2 tablespoons olive oil
generous shaking of garlic salt
generous shaking of onion powder
ground pepper to taste
3 tablespoons Italian bread crumbs
Freshly grated romano cheese (to taste)

After I diced the potatoes, I put them in a bowl. I poured the oil oil, and applied the seasonings. I then tossed in the bread crumbs and spread the potatoes out onto a cookie sheet. Once on the sheet, I used my microplane zester and grated fresh romano cheese over top. I then gave it another good stir and baked in the oven for 35-40 minutes at 375 degrees.

These were the BEST oven roasted potatoes I have ever had. Nice and crispy on the outside and tender on the inside – with tons of flavor. Go ahead…you know you wanna!

Comments

  1. says

    I’ve never added bread crumbs to my roasted potatoes, but could see how this is a genius idea! I’m most definitely trying this next time. One thing I do love is adding rosemary to mine.

  2. says

    Oh, I wish I had a heaping serving of these. I'm trying to cut back on the "meat & potato" dishes and eat a lot of salad (boohoo!). You know what, i should just make these anyway, it's not like I'm losing any weight – just depriving myself of my favorite foods. These look wonderful.

    xoxox Amy

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