Every protein on earth goes well with a potato, and these Roasted Red Potatoes are the perfect crispy-on-the-outside, tender-on-the-inside addition to any main.
Maybe it’s because I’m British, or maybe it’s because these starchy, fluffy apples of the earth are so easy to cook, but I’ve found that any meal is made at least thirty percent better when you add potatoes to it.
After living with a South African for as long as I have, I’ve come to realize that their highest form of compliment is being called the King/Queen of [insert food, dish, or ingredient here]. While my partner is consistently the King of the Braai in his family, I’ve recently been gifted the title, “The Queen of Potatoes,” for my roasties, and I shan’t be putting down my crown any time soon.
They melt in your mouth, have a soft crunch that is only accentuated by their crispy skins (never, ever peel your roasties, thank you), and can be dressed up or dressed down depending on the occasion.
Are Roasted Red Potatoes Healthy?
We don’t hold any carb judgment in this corner of the internet! Potatoes are indeed healthy, and specifically, red potatoes can be considered healthier.
While all carbs should be enjoyed in moderation as part of a balanced diet, opting for whole foods like potatoes instead of processed grains can support a healthy gut and keep you feeling full for longer. Just remember one thing: don’t ever peel your roast potatoes, because the best nutrients are in the skins!
Red potatoes are a good source of vitamin C, which supports immune function and skin health. They also contain B vitamins like B6 and niacin, which are needed for energy metabolism and nerve function. Alongside being high in potassium and fiber, they also contain vital antioxidants including anthocyanin.
What are anthocyanins and are they good for you?
Anthocyanins are a type of antioxidant that give certain foods their distinctive red-purple color. As well as red potatoes, you’ll also find them in fruits and veggies like purple cabbage, black beans, blueberries, grapes, pomegranate, plums, blood oranges, and purple cauliflower.
If I had to pick a single color to eat for the rest of my life, I would pick purple! Anthocyanins are anti-inflammatory, meaning that this group of fruits and veggies is great for helping people lower their blood pressure and cholesterol, manage their weight, and ease conditions associated with chronic inflammation.
However, it’s important to note that no single color group of foods should be relied on for complete health, and variety is key to getting a wide range of nutrients. As the South Africans believe, you should eat the rainbow!
FAQs & Tips
These potatoes will turn out even crispier if you make them ahead! To do so, just boil them until they only slightly resist a fork poked into the flesh, let them steam for 15 minutes in a strainer, and store them in an airtight container in the refrigerator for 3 to 4 days or until you’re ready to roast them. Doing this helps to remove as much moisture as possible, which will result in a crispier exterior!
Once roasted, place leftovers in an airtight container in the refrigerator for up to 4 days. They won’t be as crispy as they were fresh, so chop them up into an omelet, or slather them in mayo to make a potato salad.
Yes, made-ahead potatoes can be healthier! When you cook and cool starches like potatoes, rice, bread, or pasta, it encourages the formation of something called resistant starch. Simply put, it’s a type of starch that resists digestion in the small intestine and instead ferments in the large intestine, which helps feed your good gut bacteria and reduces the blood sugar spike you get from the meal.
Just boil the potatoes until they only slightly resist a fork poked into the flesh, and once they have fully cooled for 24 hours, you can roast them as usual and they will still maintain some of the resistant starch benefits they developed overnight.
Yes, you can. You may need to cook the potatoes in batches depending on the size of your air fryer basket, and toss them often during cooking so that they crisp up on all sides. I usually throw them in at 390°F and shake them every 15 minutes until they’re perfectly golden brown.
Serving Suggestions
What can’t you serve these potatoes with?! While I’m normally serving them with all my favorite barbecue dishes like this Miso Butter Steak, some Thai-Inspired Chicken Skewers, and a Greek Cucumber Salad, these potatoes can fit into any meal seamlessly!
From Air Fryer Fish to Vegan Meatloaf, there really isn’t a protein that won’t be complemented by a side of these potatoes. The vibrancy from the lemon zest also makes them a great secondary side to any salad or Oven-Roasted Veggies.
Recipe
Ingredients
- 3 lbs red-skinned potatoes washed
- 1/4 cup olive oil
- 6 cloves garlic minced
- 1 lemon zested
- 1 tablespoon sea salt
- 1 teaspoon black pepper freshly ground
- 3 sprigs fresh rosemary
- Parmesan cheese for garnishing
Instructions
- Preheat the oven to 375°F.
- Quarter your potatoes if they are large, or halve them if they are small. Just make sure all the pieces are a similar size to ensure they cook consistently.
- Toss the potatoes in a large bowl with olive oil, garlic, rosemary, lemon zest, salt, and pepper until they are completely coated.
- Spread the coated potatoes on a baking sheet in a single layer and roast in the oven for 35 to 40 minutes or until soft inside and crispy on the outside. Shake the baking tray halfway through cooking to get them brown on all sides, and let them cook for an extra 15 minutes if you like them extra-crispy.
- Garnish with additional lemon zest and freshly grated Parmesan cheese before serving.
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