Oven-Roasted Red Potatoes

Red potatoes are a constant struggle for me. Because of my husband's lifestyle eating habits, we eat a lot of them. I just run out of ideas.

These take a while to bake, but the prep is hardly anything at all. These were soft, yet crispy, and had just enough cheese on them to really add a depth to the texture. I didn't specify how much cheese, salt and pepper to include because I think that's your call. I don't know most of your names, let alone whether or not you prefer one or two tablespoons of cheese on your roasted potatoes.

I trust you with this one.


Ingredients (4 servings):

  • 4-5 medium red potatoes
  • Olive oil
  • Italian seasoning
  • Parmesan cheese
  • 5 slices of bacon, cooked
  • Salt/pepper
  • Shredded mozzarella cheese


I know some people would boil their potatoes, but after a long day, I'm just too tired. I microwave my potatoes for about 10 minutes until they're tender.

Cut potatoes into small pieces.

Lightly cover with olive oil.

Sprinkle with Italian seasoning, salt, pepper, bacon crumbles and Parmesan cheese.

Bake at 425 degrees for about 30-40 minutes until potatoes are slightly browned and cheese is melted and somewhat crispy. Top with shredded mozzarella cheese before serving.


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