Easy-to-Make Oven-Roasted Red Potatoes

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41 comments

    1. They were really good right out of the oven and warmed over the next day. I love baked potatoes too and this was a nice option. I also liked that they only took a few minutes to prepare and while they were baking I could make another dish.

      1. When you say turn half way through baking time are you referring to dish or actual potatoes?

      2. Apologies for the delay in response; I have been offline for quite some time. But I am back into making and sharing new recipes. Typically I turn the dish halfway through baking since I find it browns the potatoes more evenly. Sometimes I will stir the potatoes half way through baking if I feel they are getting too browned.

  1. delicious…I do potatoes like this with out the spices, just salt and pepper, onions, a bit of cheese…I’m not a huge fan of potatoes but I like them like this.

    1. Heather – that sounds great! I love these quick dishes. I have been seeing a lot of recipes for sweet potatoes that are similar to bake potatoes. Add your favorite seasonings and bake. I might have to try it out. I make sweet potatoes on the stove top – but time to try some new recipes.

  2. Oh, these looks wonderful! I like the combination of herbs with the Parmesan cheese. These would be welcome at the dinner table in our home, especially if I served them alongside a ribeye steak (medium rare)!

    1. I always loved potatoes and got tired of baked potatoes. So the red potatoes are a nice change from russet. The left overs also warmed over nicely the next day.

      1. It’s so easy, delicious and good for me too! I add all sorts of goodies depending on the evening. I’m a vegan and gluten free, so my diet becomes limited.

    1. Thank you! They are wonderful. Plus you could add some carrots or any other root vegetables that you think would roast well together. I like that they are easy to make and you can be preparing the remaining courses while they are baking.

  3. Yum! Always love good roasted potatoes :). We make our own Vegan Parmesan cheese, so will have to try it with this recipe of yours. We often put herbs with our potatoes, but using ‘cheese’ sounds gorgeous. Thanks for liking my blog post: “Warming Winter Spicy Soup (Vegan/Vegetarian/Gluten Free/Dairy Free/Healthy)” Cheers, Suz.

    https://gardentokitchenwithsuz.wordpress.com/

    1. Your vegan parm cheese sounds good! I love this recipe because sometimes I add carrots, turnips and other root vegetables and they are just wonderful! Nothing like roasted vegetables. If I am making a soup I often roast the vegetables first for added flavors. Thanks for stopping by! Bernice

      1. Oh yes, we love our “roast vege salad” we call it too. We have started harvesting our carrots and turnips and the Kohl Rabi is nearly ready – they go nicely roasted in with the other root vege too. Oh, the Rutabuga is about to go in now, nothing like a nice roasted Swede (which is what we call them in NZ.)

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