Oven Roasted Red Potatoes
This Oven Roasted Red Potatoes recipe is a fast, easy and delicious side dish that goes with just about anything. It’s especially good as a side dish with your Tofu Scramble or Vegan Lentil Burger.
This recipe calls for 1/2 pound of red potatoes, but you can easily double the recipe and have plenty of leftovers for the week.
Leave the skins on. They have lots of extra fiber and nutrients.
You can make it using 2 tsp of olive oil without the vegetable broth, but we recommend using oil and vegetable broth together to cut back on the calories and add more flavor.
Like so many of our recipes, this one may have a hard time making it to your plate. We tend to eat most of them while we’re getting everything else ready. May you have better luck with these as a side dish instead of an appetizer!
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time | Passive Time |
| 45 minutes | 5 minutes |
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These Oven Roasted Red Potatoes taste delicious and go well with your veggie burgers. Easy to prepare and lots of leftovers.
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- 1/2 lb red potatoes with skin
- 2 tbsp vegetable broth
- 1 tsp olive oil
- 1/2 tsp salt
- 1 tsp chili powder
- Preheat the oven to 400 degrees.
- Wash and cut the potatoes into small pieces. Leave the skins. They have lots of nutrients. Place in a large mixing bowl.
- Add the vegetable broth to the bowl and toss to coat the potatoes evenly. Let stand 5 minutes so the broth absorbs into the potatoes.
- Spray a baking sheet with nonstick cooking spray.
- Add the oil and seasonings to the bowl and toss to mix well.
- Put the potatoes on the baking sheet and spread evenly.
- Cook for 45 minutes or until golden brown, moving the potatoes around half way through to cook more evenly.
Serving size is about 1 cup of potatoes.
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