This was a Sunday ritual in my family – baked red potatoes! Cut, seasoned and glistening with olive oil, these babies went straight into the oven and cooked until crisp on the outside and steaming soft on the inside. They are so delicious – nothing else really compares! Enjoy!
Potatoes are highly controversial, because they can spike blood sugar levels, which can mess with your mood, weight and overall health. However, in moderation, potatoes are a healthy, nourishing part of your diet. I love potatoes next to a hefty salad and like to keep them relatively plain with no heavy add-ins. This recipe, especially, gets my heart racing.
Here’s why they glow:
Red Potatoes: are rich in iron, potassium and vitamin C, lending to increased energy and the better functioning of cells, tissues and organs. Red potatoes are packed with antioxidants called anthocyanins; in fact, 5-times more than the regular russet potato. Red potatoes also contain protein – about 4 grams per medium-sized potato.
Spiced Baked Red Potatoes
- 10 Small potato
- 4 tablespoons olive oil
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 small onion or 2 medium shallots, finely chopped
- ¼ cup finely chopped red cabbage
- 1 scallion, finely chopped
- 2 garlic cloves, diced
- 1 tablespoon very finely chopped parsley
Directions: Peel the red potatoes and Cut them in halves or thirds, so that all pieces are all the same size. Bring a large skillet up to medium-high heat.
Add the olive oil. Sautee the potatoes until their surfaces are brown. About 4-5 minutes on each side. Transfer them to a casserole baking dish and season with paprika, salt and pepper. Meanwhile, add the onion, red cabbage and scallion into the still-hot skillet in which you sautéed the potato. Cook and stir them for 2 minutes. Turn the heat off and mix the chopped garlic into the mix. Add the veggie mixture to the potatoes in the casserole and fold everything together to evenly distribute spices and veggies.
Put the potatoes a 400 degree oven for about 20 minutes. The key is to keep the oven door ¼” open to release the vapor. This allows the potatoes to being extra crispy on the outside and soft on the inside. After 10-12 minutes, use a spatula to rotate the potatoes gently. If they are not completely cooked after 20 minutes, reduce the heat to 375 degrees Fahrenheit and cook for another 5-10 minutes. After they are cooked sprinkle some chopped parsley and serve.
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