I go through phases of cooking and then not cooking. Sometimes I get really into it and I love making new dishes. Then other times I throw my hands in the air and declare a pizza night. I’m in the loving-cooking stage right now, and when I’m in this stage, I remember how much I love creating with food. I don’t create difficult or overly complicated dishes. I much prefer easy ones that I know my family will eat and enjoy. Like easy roasted red potatoes…
The first time we received red potatoes in our CSA bag this year, I made potato salad. The second time, I decided to make roasted potatoes. I usually quarter them but this time I wanted to do something different so I thin sliced them and played with the seasonings a bit. While my husband thought the finished product could have been a bit more crispy, I actually really enjoyed them.
Ready for a super simple roasted potato recipe? Let’s do this.
Easy Roasted Red Potatoes
- 2 lbs red potatoes, thin sliced
- 2 Tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp fine grain sea salt
- 1/2 tsp dried chives
- 1/2 tsp fresh ground black pepper
Preheat the oven to 425˚F. Place potatoes in a large bowl. Drizzle with oil, thyme, chives, salt, and pepper. Stir to cover all potatoes.
Spread potatoes on a rimmed cookie sheet in a single layer. Roast for 15 minutes, remove from oven, and turn and stir the potatoes. Return to the oven for another 15 minutes or until potatoes are fork tender and starting to brown.
I love summer — the abundance of fresh fruits and veggies really gets me excited to be in the kitchen or plan a grilled meal. Working with local, fresh produce is fun and delicious. And easy roasted red potatoes make all mouths happy from big to little, and young to old.
TALK TO ME!
What’s your favorite way to eat red potatoes?
Do you cook more in the summer or winter?