Who can resist the lure of perfectly Crispy Roasted Red Potatoes? Whether they’re paired with a juicy steak, grilled chicken, or a fresh salad, potatoes are a versatile and delicious side dish that’s hard to resist.
I love little roasted potatoes, but, let’s be honest – it’s not always easy to get them just right. That’s why we’re excited to share with you the secret to achieving perfectly crispy and flavorful Rosemary Skillet Roasted Red Potatoes every time.
Choosing the Right Potatoes
To achieve perfectly crispy potatoes, selecting the right potatoes is key. Not all potatoes are created equal, and some types are better suited for roasting than others.
For this recipe, we recommend choosing red potatoes because they hold their shape well during cooking and have a slightly sweet and creamy flavor. Yukon Gold potatoes are also another good option, but Russet potatoes should not be cooked using this method. Also, when selecting your potatoes, be sure to choose ones that are firm and without any soft spots or sprouts.
How to Get that Crispy Skin
- The secret to getting that crispy outside skin and tender, soft inside is in preheating the skillet.
- Place a skillet in a cold oven and turn it on to 375°F. Allow the oven to come up to temperature and maintain it for about 5 minutes.
- Then carefully take the pan out of the oven and add about 1-2 Tablespoons of good olive oil in the pan, sprinkle the rosemary, salt and pepper on top of it.
- Place the potatoes flesh side down into the hot oil and seasonings.
- Put the potatoes back in the oven and let them cook for about 20-25 minutes, stirring halfway through to ensure they cook evenly and brown on all sides.
What to pair with skillet roasted potatoes:
- Nothing goes better with these potatoes then our Garlic and Herb Roast Chicken – it is one of the best roast chickens I’ve ever had.
- This Flank Steak recipe is easy enough to make on a weeknight.
- Potatoes aren’t just for dinner, they also go great alongside this Frittata!
SKILLET ROASTED RED POTATOES
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Skillet Roasted Rosemary Red Potatoes
Description
Perfectly roasted red potatoes with a crispy outer skin and soft tender inside. There’s no magical ‘recipe’ for these potatoes. I usually just sprinkle the garlic, salt, pepper and rosemary evenly all over the skillet.
Ingredients
- 8–10 small red potatoes, washed and cut in half
- Extra virgin olive oil
- garlic powder
- salt
- pepper
- fresh rosemary
Instructions
- Place a cast iron skillet in a cold oven and turn it on to 375°F. Allow it to come up to temperature.
- Carefully remove the skillet and add 1-2 Tablespoons of olive oil onto the skillet. Turn the skillet to spread the oil evenly. Sprinkle each of the spices evenly all over the pan and place the potatoes flesh side down to the warmed oil.
- Roast on the middle rack for 20-25 minutes, stirring halfway through.
- The potatoes will be done when they can be pierced with a fork and are deep golden brown.
Did you use fresh or dried Rosemary?
you can use either Michelle. Funny, I just made these last night and it’s been a really long time. All I had was dried and they were still the bomb!
You have so many recipes that look good and I have been trying to go unprocessed, but keep getting hung up on something. Most recipes are made with ingredients I don’t buy, or are to expensive. Do you have a blog for people with just email? I would like to try again, to learn more about healthier eating, without the processed foods.
Thank you
Sherry
Can you name some of the ingredients you are referring to Sherry? Sometimes when you comment on a specific recipe about a specific ingredient it’s easier for people to recommend substitutions. Are there any recipes on this site that you’d like to try but haven’t?
Sheri, you will find that high quality whole foods have a lower net cost for the system in the long run. Just buy the ingredients at your local health food store. Organic if possible. Vote with your dollar and costs will go down as the system improves. Thanks.
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