| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 pounds red bliss potatoes, quartered
- 1/2 cup olive oil
- 5 cloves garlic, thinly sliced
- 2 teaspoons red pepper flakes
- 2 tablespoons kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon ground cumin
- 1/4 cup red wine vinegar
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons chopped fresh chives
Instructions
- Preheat oven to 400 degrees F. Put a sheet tray in oven to get hot.
- Toss the potatoes in a large bowl with the olive oil, garlic, red pepper flakes, salt, pepper and cumin. Spread potatoes out evenly on the hot half sheet tray. Roast until tender and nicely browned, about 35 minutes .Remove the potatoes from the oven and put them back into the bowl. Add the vinegar, parsley, cilantro, chives, salt and pepper, to taste. Toss well to combine ingredients evenly. Serve alongside roasted chicken, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 518 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 927 mg |
| Serving Size | 1 of 4 servings |
| Calories | 518 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 927 mg |
Reviews
Delicious a great new way to serve potatoes
My family loved the flavor of the potatoes! This is my new go to recipe.
I am not sure what I must have done wrong but these were over the top off the hook salty. I did use a thicker salt so not sure if that had any effect or not in the end result. I was not happy with the huge amounts of cilantro and parsley. I will say though that the flavor was really good, if I were to put about a 1/3 less of each of the mentioned items I would probably have liked this a lot so it is worth a do-over.
Off the hook good! The flavor is amazing! Wow!!! Will only make red skin potatoes this way from now on!!
Amazing!! forgot about the rest of my meal and only had this for dinner!!!! Way to go Big Daddy!!!
SUPER tasty & easy!! Vinegar & Cilantro sounded weird, but I went ahead with it anyways and man was I surprised! Using your best heavy non-stick sheet pan is essential if you want the potatoes to come out nice and crispy gold on the sides and don’t skip heating the pan in the oven before you put them in.
The vinegar really gives em kick at the end, so let them soak it up a few minutes before serving. We leave the charred pieces of garlic on the potatoes & also mix up ketchup with sweet bbq sauce for dipping – recipe has become a family fav!
The vinegar really gives em kick at the end, so let them soak it up a few minutes before serving. We leave the charred pieces of garlic on the potatoes & also mix up ketchup with sweet bbq sauce for dipping – recipe has become a family fav!
OMG! Aaron you did it again. Yes, please give Aaron a better time slot. I’ve made the Spicy Red Roasted Potatoes several times and continue to get request to make it again. Don’t stop what your doing.
You out did yourself once again. We kept going back for more couldn’t stop!
i am looking for the garlic bread recp. for the chickin 3-way episode b10513
Outstanding Aaron, Another Home Run!!! I did add the red pepper flakes & it just added to the great taste already, but I my family loves spice. Keep up the great work Aaron:-)