Oven Roasted Little Red Potatoes

[Omegaman 3.0]

I keep buying bags of these little red potatoes. I keep throwing out these bags of little red potatoes. I don't seem to get around to using them. Tonight, that changes. As I am typing this, I am roasting a dozen little red taters. I don't know how they will come out, but I am confident they will be fine, though the recipe may need to be adjusted to get it just right.

My hope is, that not skinning (peeling) and not slicing/cutting the potatoes, will encourage me to make these more often. The less I have to prep and clean, the more likely I am to do something.

So far, I have taken a small bowl, and put in 1/4 cup of olive oil, and added a little salt, some fresh ground black pepper, some dried oregano, dried basil, and dried minced garlic. I stirred all that together in the bowl, and let it sit awhile, so that the dried ingredients would absorb some of the oil. The picture shows 15 potatoes, but the 1/4 cup I specified, was good for about a dozen (12).

At first, I put all the potatoes in the bowl, and thought I could use my hands to maneuver them around until they were evenly coated with the oil and seasonings. This did not turn out to be the optimum method. I then took the potatoes out and dredged them in this mixture one by one. That was way better - you can see when they are evenly coated, and if there is not enough seasoning on so spots, you can dredge those parts again until it is as you like it. this worked well, and of course one could use different spices than I did.

Prior to baking/roasting:

I was planning on putting them in a baking dish, but I seem to have misplaced mine, so I used a baking tray with foil on the bottom (makes cleanup easier anyway).

Now, the potatoes are in the over at 400 degrees, and I plan on them being there an hour. We'll see!

Stay tuned for updates and adjustments!

Post script. They are done. My impressions are, that they are very tasty, I am a little surprised. I had only a little salt in the mix, and am surprised that these turned out a little on the salty side doe my tastes. Notice thar in my plans/instructions above, I did not specify how much. I knew these would need some fine tuning, and I will try that soon. The "flesh" of the potatoes is done to perfection, I could not have gotten that better. Half of the skins turned out a little too done I think, the rest were fine. Next time I'll try 55 minutes, or maybe 50!  No sense in cooking these any longer than they need. I'll add a picture or two, and perhaps tomorrow, I'll try again and see if I can perfect these. I will say that this is pretty easy, and was worth the effort.

Post-post Script. I am adding some pictures from that 1st batch I described above, but I am going to make may second batch tonight. I won't take pictures of that, but I will not observations after I see what the time adjustment does to them.

Post-post-post script. Okay! 50 minutes at 400 degrees it is! Perfect doneness, perfect skins. This time too, I was able to get 15 potatoes out  of the that 1/4 cup of olive oil!

Here is that first batch, going into the oven:

 

Below is the taters just after coming out of the oven. As you can see, the skins wrinkle a little. 
The foils looks a bit messy. That is because I had just used it to bake two batches of wings.

 

The final image, is to show the interior, the doneness if you can tell by looking.

[ladypeartree]

You can also cook them in a microwave .. I just put them into a microwave bag , add herds ( usually garlic and rosemary or mixed herbs ) add a lump of butter and microwave for about 10 to 20 mins depending on how many in the bag ... if they are big you can slice them in half or poke holes in the skin with a fork so the skins dont burst