ROASTED SEASONED NEW RED-SKINNED POTATOES

ROASTED SEASONED NEW RED-SKINNED POTATOES

4 servings

 

  • 12 to 16 very small red-skinned potatoes, each cut in half or quartered, part of peel removed
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons extra virgin olive oil or other cooking oil (corn, canola, or safflower oil)
  • Sea salt or seasoned salt and seasoned pepper or freshly ground black pepper to taste
  • Paprika as desired (optional)
  • Sprigs of parsley for garnish

 

Prepare potatoes for cooking.  Pour oil and butter in a shallow baking dish/pan.  Arrange potato halves in one layer in a shallow baking dish/pan, coating each piece in oil/butter mixture.    Bake, uncovered, in a preheated hot oven (425 degrees F.) for 15 minutes or until potatoes begin to brown.  Season with sea salt or seasoned salt and seasoned pepper or freshly ground pepper to taste.  May lightly sprinkle with paprika, if desired.  Continue to bake, uncovered, for 15 minutes, or until potatoes are fork tender, browned, and the cut side of the potatoes is slightly crisp.

 

Variations: Sprinkle 2 to 3 sprigs finely snipped fresh herbs of choice (rosemary or thyme or basil or oregano or marjoram or lavender) (no stems) over potatoes while roasting.

Sprinkle potatoes with lemon-pepper seasoning or Cavender's Greek Seasoning to taste and a few drops of freshly squeezed lemon juice.

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