Roasted Red Potatoes

Roasted Red Potatoes | The Gluten-Free Homemaker

Potatoes are healthier with their skin on, and red potatoes have a nice edible skin.  Here is one way we like to eat them.  They are easy to put together, but do take a little time in the oven.  You can work on other parts of your meal while they are baking.

You know I like to encourage you to be creative and try different things when cooking.  If you’re not used to doing that and something like my quiche challenge is overwhelming, try making changes to a recipe like this.  Instead of olive oil, use butter, or some other type of oil.  I wonder how coconut oil would be?  Or try changing the seasoning.  We like dill a lot, but I’ve also used Italian seasoning on these which turned out great.
There are plenty of other herbs and spices to try out that I’m sure would be good.

Here is a recipe for those who need it, but I usually don’t measure.  I use enough oil to coat the potatoes and add the amount of seasonings I think we would like.

Roasted Red Potatoes
Recipe type: Side Dish
  • 2 pounds red potatoes
  • 2 Tablespoons olive oil
  • 1 teaspoon dill weed
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  1. Preheat oven to 375 degrees.
  2. Scrub and trim the potatoes. Medium sized potatoes should be cut in quarters, small ones can be cut in half.
  3. Place the cut potatoes in a bowl. Drizzle with olive oil and stir to coat.
  4. Sprinkle on the remaining ingredients and stir.
  5. Put the potatoes in a pan that’s big enough to hold them in a single layer without being too crowded. A jelly roll pan works well.
  6. Bake at 375 degrees about 40 minutes or until tender. The amount of time depends on how small the pieces are. Check them after 20 minutes and then every ten minutes.


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  1. GFree_Miel says

    Yum! Those potatoes look so good! I think potatoes are my favorite vegetables ever. They're the best! I've never had red potatoes though so I'll have to try this.

  2. says

    Those look delicious Linda! I love to roast potatoes and even like to use the Peruvian Purple potatoes sometimes… my kids get a kick out of the color!

    I normally use Olive Oil, Kosher Salt, Dried Minced Garlic and Thyme, I also like to toss some whole Garlic Cloves on the baking sheet, they come out nice and buttery.

    I am definitely going to try the Dill next time, thanks for the inspiration!! :-)

  3. The Not So Perfect Housewife says

    You must have been reading my mind. I just put these on my family menu for this week. YUMMY!

  4. Tasty Eats At Home says

    I love roasted red potatoes. I've recently taken to doing a "quick boil" (boiling the diced potatoes in salted water for about 5 minutes), draining, and then roasting. Fussier, yes. But the texture to me comes out perfect every time. I love your photo, looks drool-worthy!

  5. gfe--gluten free easily says

    Even when I'm trying to go without potatoes, it's hard to resist roasted red potatoes. I love them. Sometimes they are a side in nice restaurants, too, and I'm in heaven. Yours look fabulous, Linda. :-)


  6. the country cook says

    Linda, thanks so much for visiting my blog! I am undergoing an elimination diet right now to find out if I need to go wheat-free, so I may not be making my tortillas like that too much longer. I might have to start playing with other forms of flour to achieve that perfect consistency. I admire your ability to be so creative with gluten free recipes and look forward to visiting your blog again! –

  7. Aubree Cherie says

    Simple is always a winner in my book! Roasted vegetables are a staple for me and potatoes are too. I love the addition of dill weed in this version, I've just started to add it to some of my recipes.

    ~Aubree Cherie

  8. Celeste Jean says

    I made this last night and it was WONDERFUL! Ate leftovers for lunch. I think I just used some thyme instead of the dill weed because that is what I had. Hubby complained that they were a little "hard." So next time I will simply chop them smaller and bake longer. What a winning recipe!

  9. Ellen says

    I saw a recent recipe that included potatoes, carrots (cut into wedges, not circles), my favorite Vidalia onions, and parsnips (cut into wedges like the carrots) roasted together. I never had parsnips before but they were all yummy. I just add whatever herbs are available in the garden (always lots of fresh chives, rosemary, marjoram, and this time some basil) along with sea salt and enough olive oil so they are coated. The tough thing is allowing enough time for the redskins to cook thoroughly; Oh, this last time I also added in some mushrooms that were getting a little old in order to use them up – that was an awesome (surprisingly!) addition. I also am addicted to red and orange peppers so put those in too…Delish!

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