Ingredients with Measurements:
- 2 pounds of small red potatoes
- 3 cloves of garlic, minced
- 1 tablespoon of crushed red pepper flakes
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and dry the potatoes. Cut them into quarters.
3. In a mixing bowl, combine the potatoes, minced garlic, crushed red pepper flakes, olive oil, salt, and pepper. Toss until the potatoes are evenly coated.
4. Line a baking sheet with aluminum foil. Spread the potatoes in a single layer on the baking sheet.
5. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the outside and tender on the inside.
6. Remove the baking sheet from the oven and let the potatoes cool for a few minutes.
7. Serve the roasted potatoes hot as a side dish or a snack.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 32g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of potato instead of red potatoes.
- You can use garlic powder instead of minced garlic.
- You can adjust the amount of crushed red pepper flakes to your liking.
Variations:
- You can add other herbs and spices, such as rosemary, thyme, or paprika, to the potatoes.
- You can add chopped onions or bell peppers to the potatoes for extra flavor.
Tips and tricks:
- Make sure to cut the potatoes into small pieces so that they cook evenly.
- Use a non-stick baking sheet or spray the baking sheet with cooking spray to prevent the potatoes from sticking.
- For extra crispy potatoes, turn on the broiler for the last 2-3 minutes of cooking.
Storage instructions:
- Store any leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted potatoes, place them in a preheated oven at 350°F (180°C) for 10-15 minutes, or until they are heated through.
Presentation ideas:
- Serve the roasted potatoes in a rustic wooden bowl or on a platter.
- Garnish the potatoes with chopped parsley or chives.
Pairings:
- These roasted potatoes pair well with grilled meats, roasted vegetables, or a simple green salad.
Suggested side dishes:
- Grilled chicken or steak
- Roasted carrots or Brussels sprouts
- Caesar salad or mixed greens
Troubleshooting advice:
- If the potatoes are not crispy enough, turn on the broiler for the last 2-3 minutes of cooking.
- If the potatoes are too dry, add a little more olive oil to the mixing bowl before tossing.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the potatoes.
- Store any leftover potatoes in the refrigerator within 2 hours of cooking.
Food history:
- Potatoes are native to South America and were introduced to Europe in the 16th century. They became a staple food in many countries, including Ireland, where they were a major crop during the Great Famine in the 19th century.
Flavor profiles:
- These roasted potatoes have a spicy kick from the crushed red pepper flakes and a savory flavor from the garlic and olive oil.
Serving suggestions:
- Serve these roasted potatoes as a side dish for a family dinner or as a snack for a party or game night.
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