Oven Roasted Red Potatoes

When I make meatloaf, I love to have mashed potatoes & gravy with it for a total "comfort food" meal.  Oven roasted, red potatoes are still pretty awesome and as much of a "comfort food" with meatloaf or any meal, when you know that you really should not indulge in the calories of mashed potatoes & gravy!

If using very small potatoes, cut them in half instead of in wedges and flip them cut-side up during the final 10 minutes of roasting.

2 pounds red potatoes (about 6 medium), scrubbed and cut into 3/4" wedges
3 tablespoons olive oil
salt and coarsely ground or fresh ground pepper
any mixture of herbs -- like minced fresh rosemary, oregano, and/or thyme.
optional minced fresh shallot, grated fresh lemon zest.
minced garlic or make a garlic paste to toss with the potatoes after roasting and before serving


Toss the potatoes with whatever combination of herbs, minced shallot and/or lemon zest and/or garlic..  Arrange the potatoes in a single layer on a rimmed baking sheet with one of the cut sides facing down.  Cover with foil and roast for about 20 minutes in a pre-heated 425 degree oven -- the oven rack shouold be adjusted to the middle position.

Remove the foil and continue to roast until the sides of the potatoes touching the pan are crusty and golden -- about 15 minutes.  Flip the wedges over with a spatula and continue to roast until they are crispy and golden on both sides, about 8 minutes longer.


You could then toss with a paste made from mashed, minced garlic & a bit of lemon juice, if you did not roast with garlic.  The flavor of raw garlic is substantially mellowed and the taste can be more easily incorporated, although I love the flavor of roasted garlic as well.