Transfer potatoes to a large rimmed non-stick baking pan and place cut side. Spread potatoes in a single layer on baking sheet with cut sides down.
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Set the rack in the preheated roaster and spread the potato chunks on the roaster.
How to make roasted red potatoes. Place potato slices on a baking paper-lined tray into a layer. Preheat the oven to 425 degrees F. Place the tray in the oven at 270 Celsius degrees or 520 Fahrenheit degrees and roast potatoes until golden on the bottom side this takes usually about 20 minutes.
First preheat oven to 425ºF. Then quarter them and place on baking sheet. In a bowl or on a large baking sheet toss potatoes with olive oil.
Season potatoes with some salt to taste. 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 Chef John. Gently Toss potatoes with the seasoning mix until evenly coated it helps to use a large mixing bowl for tossing.
Roast the potato chunks for 15 to 20 more minutes until the potatoes are crispy and brown. Sprinkle generously with salt and pepper and any. Toss the potatoes with the olive oil and salt and pepper and spread out evenly onto a sheet pan being sure to leave space in between the potatoes so that.
Sprinkle with the garlic rosemary salt and pepper. Turn the potato chunks over with a pair of tongs after about 15 to 20 minutes. Bake at 450 until potatoes are golden brown and tender 20-30 minutes.
Brush all potato slices with olive oil on top. Finely dice onion and add to baking sheet and toss with. Toss gently to coat.
Then prepare red potatoes by washing and patting dry.
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