Roasted Ruby Gold Potatoes Recipe

Ruby gold potatoes: These potatoes have a smooth, ruby-red skin and a creamy, golden interior, perfect for roasting.

Olive oil: Adds a rich flavor and helps the potatoes crisp up in the oven.

Salt: Enhances the natural flavors of the potatoes and other seasonings.

Freshly ground black pepper: Adds a touch of heat and complexity to the dish.

Garlic powder: Provides a savory, aromatic flavor that complements the potatoes.

Paprika: Adds a subtle smokiness and a beautiful color to the roasted potatoes.

When roasting potatoes, ensure they are cut into uniform pieces to promote even cooking. Tossing them thoroughly in olive oil and seasonings ensures each piece is well-coated, enhancing flavor and crispiness. For an extra crispy texture, preheat the baking sheet in the oven before adding the potatoes. This initial heat shock helps to create a golden crust.

• ruby gold potatoes - Substitute with red potatoes: Red potatoes have a similar texture and flavor profile, making them a good alternative.

• ruby gold potatoes - Substitute with Yukon gold potatoes: Yukon gold potatoes have a creamy texture and buttery flavor, which can enhance the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, ideal for roasting vegetables.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor compared to regular table salt.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control when seasoning.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used if you want a spicier dish.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor.

• garlic powder - Substitute with onion powder: Onion powder can add a similar depth of flavor if garlic is not available.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing its flavor.

• paprika - Substitute with chili powder: Chili powder can add a bit of heat and complexity to the dish.

• Allow the roasted ruby gold potatoes to cool completely at room temperature before storing. This helps prevent condensation, which can make the potatoes soggy.

• Transfer the cooled potatoes to an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain their crispiness.

• Store the container or bag in the refrigerator. The roasted potatoes will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the potatoes. Spread them out on a baking sheet in a single layer and place in the freezer for about an hour. This prevents them from sticking together.

• Once the potatoes are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, preheat your oven to 400°F (200°C). Spread the frozen potatoes on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat the potatoes in a skillet over medium heat. Add a little olive oil to the pan and cook, stirring occasionally, until they are warmed and crispy.

• Avoid microwaving the potatoes as it can make them mushy and lose their delightful texture.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover roasted ruby gold potatoes on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent the potatoes from drying out.
  4. Heat in the oven for about 10-15 minutes, or until they are warmed through and crispy again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover potatoes to the skillet, spreading them out evenly.
  4. Cook for about 5-7 minutes, stirring occasionally, until they are heated through and crispy.

• Microwave Method:

  1. Place the leftover potatoes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes, checking and stirring halfway through.
  4. Continue microwaving in 30-second intervals until the potatoes are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover roasted potatoes in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through, until they are crispy and warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Spread the potatoes on the toaster oven tray in a single layer.
  3. Heat for about 10-12 minutes, or until they are hot and crispy.

• Oven: Used to roast the potatoes at a high temperature to achieve a golden brown and crispy texture.

• Mixing bowl: Essential for tossing the potatoes with olive oil and seasonings to ensure they are evenly coated.

• Baking sheet: Provides a flat surface for spreading the potatoes in a single layer, allowing them to roast evenly.

• Spatula: Useful for flipping the potatoes halfway through the roasting process to ensure even cooking on all sides.

• Measuring spoons: Necessary for accurately measuring the salt, pepper, garlic powder, and paprika.

• Knife: Used to cut the ruby gold potatoes into quarters for even roasting.

• Cutting board: Provides a safe and stable surface for cutting the potatoes.

Pre-cut potatoes: Cut the ruby gold potatoes in advance and store them in water in the fridge to save prep time.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.

Pre-mix seasoning: Combine salt, pepper, garlic powder, and paprika in a small container ahead of time.

Batch cooking: Roast a larger batch of potatoes and store leftovers for quick reheating during the week.

Microwave start: Microwave the potatoes for a few minutes before roasting to reduce oven time.