Description
This is such a classic go-to potato side dish recipe. There are only a few things you have to do, and if you do those things, you’re talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich.
Ingredients
- ¼ cup olive oil, or more if needed
- 2 pounds red potatoes, cut into evenly sized pieces
- 5 fresh thyme sprigs, or to taste
- kosher salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ½ large red bell pepper, seeded and cut into 1-inch pieces
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs
- kosher salt
- black pepper
- cayenne pepper
- and red bell pepper pieces.
- Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don’t try to turn them. Return to oven and bake for 20 more minutes.
- Toss potatoes again
- turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender
- about 15 more minutes.
- Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt
- black pepper
- and cayenne pepper before transferring potatoes to a serving bowl.
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Servings: 6