I made these roasted red potatoes during one of the most stressful tests of my life. It was during one of my Culinary Arts final and we had to draw out of a hat what we’d be cooking 3 minutes before we were to start cooking using the best cooking method for the given meat, vegetable, and starch. I drew chicken, red potatoes, and parsnips. I made the chicken and parsnips all right, but the roasted red potatoes were by far the best item on the plate, and it’s not something I learned during class. My mom has been making these potatoes for years. That’s right, no school, just my momma’s home cookin’. Most people received C’s or D’s (yes, the test was THAT hard) but these potatoes got me a B and I have jokingly called them B+ potatoes ever since. They are perfect with anything barbequed or grilled or to bring to a potluck.
- 2-3 lbs red potatoes
- 1 tbsp olive oil
- 1/2 red pepper
- 2 tsp dried rosemary
- 2 tsp seasoning salt
- salt and pepper to taste
- green onions to garnish
- Bake red potatoes at 350 until you can easily insert a fork.
- Remove from oven and cut the potatoes into large dices.
- Heat frying pan over a medium high heat and add olive oil, add potatoes, rosemary and seasoning salt. Fry until the outside of potatoes are lightly browned and crisp.
- Add salt and pepper to taste and green onions.