The cooler days of fall are the perfect time to fire up that oven for some savory roasted red potatoes.
Roasted Red Potatoes
- Wash red potatoes. Cut in half. Boil until just tender. Drain. Lay on baking sheet, cut side up.
- Brush potatoes with butter and/or olive oil. (I mix both together). Sprinkle with seasonings as desired. (I like Mrs. Dash Onion and Herb blend, onion salt, garlic powder, crushed rosemary, crushed thyme, fresh ground pepper and salt.)
- Roast in oven about 20 minutes at 400 degrees. (If you like more browning, broil for a few minutes more.)
Note: Leftover potatoes are fantastic in a breakfast skillet scramble or in soup.