These roasted red potatoes with garlic parmesan are simple and fast to make. A perfect side dish to any dinner and sure to please.
They are toasted with olive oil, minced garlic, along with a little Himalayan salt and black pepper.
You can also mix dried thyme, oregano, and basil if you wish.
Once they’re done let them cool a few minutes then toss them with more grated parmesan if desired and garnish with some chopped parsley (cilantro well work as well).
The History of Red Potatoes
The Red potato was first cultivated in the mountains of Peru.
Spanish explorers brought the potato with them on returning voyages and introduced them to Europe in the 1560s.
When the potato became popular and spread across Europe, they were also carried to the new world or North America.
Why Red Potatoes Are Red
The color in red potatoes is due to anthocyanains, a common pigment which is associated with being rich in antioxidants and anti-inflammatories.
Antioxidants make the spuds more nutritious and a diet rich in antioxidants helps to lower your risk of cancer.
The Potatoes Nutrition
You will receive the most nutritional benefits from red potatoes by eating their skin along with the white flesh.
Red potato are a good source of vitamin-C, vitamin B-6, magnesium, phosphorus and potassium.
According to Harvard Medical School, your body needs vitamin-C to form collagen, which is an essential connective-tissue protein.
Vitamin-C also helps fight infections, maintain healthy bones, and helps with iron and copper absorption.
They are also fat, sodium and cholesterol free.
These potatoes have less of a starchy texture and more of a waxy one. This makes them excellent for use in salads, soups, roasted or boiled.
They also keep their color when cooked as well as their shape. Therefore, no need to peel them.
Roasted Red Potato’s with Garlic Parmesan
1 1/2 lbs red potatoes
2 tbsp. oil
2 cloves garlic minced (1 tsp.)
½ tsp. salt or to taste
¼ tsp. freshly cracked black pepper or to taste
¼ cup. freshly grated parmesan
2 tbsp. chopped parsley for topping
1/4 tsp. oregano
1/2 tsp. thyme
1/2 tsp. basil
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non stick cooking spray or line with parchment paper and set aside.
Rinse and scrub potatoes well. Cut each potato into bite sized chunks. Use a paper towel to pat potatoes dry.
In a large bowl, toss potatoes with the oil, minced garlic, salt, and pepper making sure they are fully coated (at this step optional to mix in other herbs).
Spread potatoes evenly across baking sheet and bake for 35-40 minutes, stirring about halfway through.
Remove potatoes from oven and transfer them to a plate lined with paper towels to blot off any excess oil. Allow to cool for a few minutes.
Toss potatoes with the freshly grated parmesan cheese, garnish with parsley.
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