Roasted Red Potatoes

Crispy on the outside, soft and fluffy on the inside, these potatoes are sure to become a regular feature on our menu. The kids absolutely loved them.They were simple to make and I adjusted the cooking times so that I could bake them at the same time as the chicken and then just broil them for a little while at the end of the cooking time. If you don't like them quite so brown or crispy, just adjust the cooking time to your liking.

* Updated 6/23/2012 Roasted Red Potato Re-Do - check out the great new tip I discovered!

Roasted Red Potatoes

6 medium size red potatoes, washed and cut into 8 slices lengthwise
2 tablespoons olive oil
1/2 teaspoon garlic
1/2 teaspoon freshly cracked black pepper
1 teaspoon kosher salt
Optional: 1/2 teaspoon chili powder, I used NM hot red chili powder

*adjust all the seasonings to taste, this is approximately what I used.

Preheat oven to 350. Combine olive oil and all the spices in the bottom of a large bowl. Add the potatoes and toss gently with your hands to coat all of the potato slices. Coat a large baking sheet with olive oil and then spread the potatoes out across it. Bake at 350 for about 30 minutes, turning the potatoes with a spatula once while cooking. Then turn the oven to broil and let the potatoes get crispy. This was about 8 additional minutes for my oven.

Click here for printable recipe