Roasted Red Potatoes

The cooler days of fall are the perfect time to fire up that oven for some savory roasted red potatoes.

Roasted Red Potatoes

  1. IMG_0762Wash red potatoes.  Cut in half.  Boil until just tender.  Drain.  Lay on baking sheet, cut side up.
  2. 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.)
  3. 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.

bon appetit

Signature Recipe Series by Luanna Diller, RD

About Luanna Diller

Luanna Diller's professional expertise includes nutrition, health behavior change, and wellness. She has three decades of experience in counseling, teaching and motivating thousands of clients to achieve healthier lifestyles. She is a wife, mom to two teenagers, Registered Dietitian and Christian women’s ministries leader. She is a creative cook, loves to dance and recently discovered a knack for hand making glass beads.
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One Response to Roasted Red Potatoes

  1. Pingback: Greek Chicken with Red Peppers and Asparagus | Food and Faith for Women

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