Psssst. (Picture me using my whisper voice and looking first left, then right.) I have something to confide. Lean in a bit please. Here it is ... I've only recently discovered red potatoes. I mean, of course, I've eaten them, but to be honest I've not really used them in my cooking. I typically pay homage to the good ol' russet and occasionally the yukon gold gems. For some unknown reason, reds just never made their way into my kitchen. That's all changed, though, as I've recently embraced the little red beauties. Potatoes are interesting tubers for sure. As a species, they are an incredibly versatile veggie, lending themselves to boiling, baking, frying, and mashing. They are great standing alone and yet they also play well with other foods. All in all, they are just lovely little orbs.
All three of my kidlin's are potato eaters in one form or another, and my hubbyman definitely qualifies as a meat and potatoes kind of guy. Soooo, a couple weeks ago, I took a chance on some baby reds when I made that incredible salad nicoise. Oh, the little guys boiled up so beautifully and they provided just amazing texture and flavor to the salad. So, when I was shopping at Costco yesterday, I grabbed a BIG sack of the red guys to experiment with some more.
When it comes to my kids, less is more. With that in mind, I thought why not simply roast the little dudes (the potatoes not the kids) and see how they turn out. Well, folks, these potatoes were shout out worthy. I've never heard so many yummy noises emitting from my eaters. No whisper voice needed here. They were, in their simplist form, quite delicious. (Again, the potatoes not the kids.)
Here's the deal:
Shout Out Roasted Red Potatoes
Red Potatoes (I used about 25 potatoes)cut into quarters, or bite sized pieces
In a large ziploc bag, combine the Marinade ingredients:
Canola Oil - 4 Tablespoons
Olive Oil - 2 Tablespoons
Butter - 2 Tablespoons, melted
Fresh lemon juice - 1 Tablespoon
Montreal Steak Seasoning - several shakes
Season Salt - quick shake
Chives - 1 teaspoon
Rosemary sprigs - 2 small
Place the cut potatoes in the bag with the marinade, seal, and combine. Let sit for about 15 minutes.
Drain the marinade, and place the potatoes on a foil lined baking sheet.
Bake for 45 minutes. Turn off the oven, and let the potatoes remain in the oven for another 15 minutes. Remove and serve. See this gorgeous color?
The spices are very light, allowing the potato flavor to shine through. See the spices on the surface? That's the Montreal Steak Seasoning. YUM! Love that seasoning. These are creamy, creamy, creamy on the inside and beautifully golden crispy on the outside. I didn't stir them, and so there is this amazing contrast in colors and texture. Loved these! 
Don't you want to reach out and straighten the wrinkle out of that golden corner! Go on. We'll wait. I want to snare that one in the lower left corner and pop it in my mouth! I think I did! Oh, and naturally this is gluten free, all the way baby. It pared beautifully with pulled pork sandwiches, corn on the cob, and fruit salad. Do you like red potatoes? How do you prepare them?
35 comments:
You Just discovered red potatoes? Say it ain't so! Is there anything else?
I like them roasted with carrots, rutabagas and onions and of course Montreal Steak spice. The thing about this is that I can put my veggies in one roaster and my roast in another and put them in the oven with the timer one and they're ready at the same time. A salad and your done!
Oohh I lurve my reds, in fact that is all I use these days, they are lower in carbs than russets. I roast em with rosemary, etc. I have never heard of the marinade thing on potatoes, I shall be trying that. *sniffle* I am sick and alone *sigh* :)
I love roast potatoes of any description, and these look sensational, Paula.
I can't believe you've only just discovered red potatoes, but I bet you're glad you did.
Personally, I won't eat anything except redskinned potatoes. I roast mine with the meat, drizzled with oil and coated with whatever spices are on the meat. Yum!
Those are perfectly golden, what great color. I love reds, they seem to have a more potatoey flavor.
As usual your photos are making me as hungry as a wolf, horse, well you know what I mean.
Glad you discovered the moist, firm red guy! I can't eat a Russet, I'm spoiled on moist and waxy!
You don't have to ask me twice to eat my potatoes. These look crunchy and yummy! I love it.
this variety of red potatoes is completely unknown to us where i live. we have a very limited potato range available to us on the market
Red potatoes are one of my favorites!! Roast them up and I'm a very happy girl!
I love red potatoes! How can you not like them?
Those potatoes look GOOD! Did you save some for me??!
Just found your blog, love the title. These potatoes look delicious. I love when they get all crisp and brown around the edges.
you sure do tickle my funny bone, being all furtive and secretive. don't worry, you can quickly make up for lost red-potato-time, and this is an excellent start. :)
You fixed one of my favorites. Yours came out perfect. One thing about roasting these little beauties is you can change up your seasonings because they are so versitile.
Crispy outside, fluffy inside..the perfect spud!
Good Morning Everyone! Hope you had a great weekend.
Hi Linda: Great idea about the roaster! I've not tried rutabagas either! I've some catching up to do!
Cheryl: I hope you are feeling better. How many more days 'til hubby comes home? The potatoes gave up a LOT of liquid in the marinade bag; I've not had that happen with russets. Whatever the reason for that, I'm glad because the potatoes roasted up crispy outside and creamy inside. YUM!
Jan: I sure am glad. I spent some time this weekend reading up about the different types of potatoes!
Marjie: Do you ever peel them first or just slice and roast? I'll need to double check your heart attack recipe ... I want to try those next with the reds!
Pam: I agree, they had a great potato flavor. The texture is what really grabbed me, too!
Nita: I'd love to try some of those potatoes in your larder! I still love the russet, but I think they will find themselves relegated to being baked potatoes!
Noble: We loved these! I've already rec'd requests to make more!
Mediterranean Kiwi: Hi Maria, Oh, I wish you could try these! They are really good and a great accompaniment to many dishes.
Deborah: I was definitely a happy girl after eating these!
Blonde Duck: I get such a kick every time I see your name! These are definitely in the "like em" catagory!
Jan: Next time I'll make a double batch!
Marc: Thanks! They tasted great and were so easy to prepare, too!
Grace: They were worth the wait, and now there are so many dishes I want to make with them!
Katherine: I think these are my favorite now, too! I can see how these red guys are so popular! I feel the need to make a roast and toss in a few reds to go with it!
Peter: They had just the most amazing texture and flavor! I loved these spuds!
I love red potatoes. This recipe looks wonderful! What a great idea to marinate everything in a zip lock - it's a great way to make sure the potatoes is evenly coated.
Oh, YEAH! The deliciousness of a roasted potato.
Give me red, white, yukon, or sweet. I'll do 'em all :)
Well, I'm on this blasted routine of eating more protein, so my potato consumption has been reduced a bit. But boy I love them. I'll be making this one soon. Lots of Vitamin C and B6! :o)
I barely use reds myself.. It's always satisfying whenever I pick up a few bags.
I am a red potato fan made in all sorts of ways but yours look delicious. I agree, even in the simplest form, they are fantastic and definitely more appealing to the kids. I think the best way I have ever made the potatoes was when I boiled them up a bit, drained, coated them with semolina and bashed them a bit then roasted them in duck fat. Definitely not an everyday dish but wow, they are addictive!
Hello Potato Fans!
Pam: Welcome back! I love zip lock bags for evenly distributing marinades.
Lo: Like your new photo! Glad to know you're a fellow potato fan!
Lori: Ah, gotta have the protein! I would really miss my new potato friend!
Jude: I still don't know why I never used them. Perhaps I had an undercooked one at some point ... plus the price is a deterrent. Next year I'll be growing them!
Bridgett: Oh my gosh! Forget how I made them ... I want your method! Boy does that sound terrific! YUM!
I love roasted potatoes. Yours look great and sound so good.
I'm so glad you're enjoying the red!
They're awesome smashed with garlic too, but you must leave the skin on!
These are a favorite of my food critic, in fact he had them for supper yesterday :)
I will take a red over a russet any day of the week.
I love roasted potatoes, red, gold or even sweet potatoes. I learned to love red potatoes when we grew our own in Dallas. While potatoes keep a long while there is something wonderfully special about the taste of little red potatoes freshly dug from the garden. I just boiled them gently and tossed them in some butter and fresh chives. Yum!
Good Morning Fans of the Potato!
Debbie: These roasted gems are a new favorite here, too!
Proud Italian Cook: Mmmmmm, smashed with garlic sounds goooood!
Ohio Mom: Seems like these red skinned spuds are a favorite in your home and many others, too!
Lisa: Freshly harvested potatoes are amazing! And your method of boiling and tossing in butter and chives sounds wonderful!
These potatoes are definitely my favorite...and I love them exactly how you made them!!
I love red potatoes - and any other kind. I made some on my most recent post - these look great!
-DTW
www.everydaycookin.blogspot.com
Paula these look so fabulous, I love the red skin they are just so pretty and I bet the taste was lovely. :-)
Those roasted potatoes look nice and golden brown and good!
I like so roasted potatoes and these look wonderful Paula!! xGloria
Mmmm looks good to me. I would do a lot of what you're doing to the potatoes, but I might use olive oil, and put in some breads crumbs to make a nice crispy coating. Steak spice is very clever idea!
Love red potatoes. Slather them in duck fat and a little salt and roast them whole on some fresh rosemary. Nothing better.
looks so appetizing... :) a perfect side dish...
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