Home > food > Ken’s Roasted Red Skins

Ken’s Roasted Red Skins

red-skinsI’m posting a recipe.  It’s a long time coming.  Besides a few tips on how to better grill a tastier steak or barbecue up some messy baby back ribs, I’ve never been one for handing out recipes.  Then again, besides the usual breakfast goodies or a grilled sandwich, I’ve never cooked a whole bunch until the last year or so.  In other words, I’m still an amateur.  This recipe is simple, quick, and easy enough for me (it’s my own).  If you like potatoes, you’ll love these little gems.

Ingredients: 3 lb. bag of baby red skin potatoes, extra virgin olive oil, fresh ground pepper, and course ground garlic salt (with parsley). 

I found that 1 pound was plenty for 2 servings and then some.     

Rinse potatoes and pat dry with paper towels (leave on skins for flavor).  Cut potatoes in half lengthwise.  Place in a bowl and sprinkle with extra virgin olive oil (1 tbsp. per pound of potatoes).  Mix with your hands until the potatoes are coated.  Place on cookie sheet, cut side up.  Sprinkle with fresh ground pepper and course ground garlic salt (with parsley) to your liking.  Bake @ 400 degrees for 20 minutes or until golden brown (I found it helpful to add a couple extra minutes).

Enjoy as a side with your favorite beef, pork, chicken, lamb, or fish dish.  If you are a vegetarian, serve with whatever you choose.

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