Quick to make, Oven Roasted Potatoes are simple to make. The usual recipe – garlic & Rosemary is nice, but gets a bit old. This is one I’ve been using for quite a long time, and is full of interesting flavors, as well as texture and color. Not only tastes great, but plates nicely.
Oven Roasted Red Potatoes with Peppers, Cilantro and Thyme
1 1/2 pounds small new red potatoes (about 15), washed well
1/4 cup vegetable oil (or olive oil, if you have it)
4 to 6 cloves garlic, crushed
2 tablespoons fresh cilantro
2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme
1/4 cup diced red bell peppers
1/4 cup diced green bell peppers
Salt and Pepper, to taste
Preheat the oven to 375 degrees F.
Wash well, and then dice the potatoes into bite sized pieces – about 1 inch. I hardly ever peel the potatoes. I like to leave it intact, as it gives good flavor, and texture.
In a large bowl mix the oil, garlic, and cilantro and thyme. Add the potatoes and peppers and toss well.
Transfer the potatoes to a shallow baking pan, and arrange into a single layer. Roast until potatoes are tender when tested with the tip of a knife, which should be between 25-30 minutes.
Serve hot, or cold, as these are great leftover.
I have sometimes made a ‘potato’ salad with the leftovers, adding in mayo, and eggs, with a bit of spicy mustard.
Love oven roasted potatoes. Turning them into a salad is a good idea too, especially with all the crunchy, flavorful ingredients you have in here.
Yes..making the leftovers into a ‘potato salad’ after is just yum. I usually do that, as I always seem to make too many roasted potatoes..lol
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