How can I roast red potatoes in my oven?

I'm on a diet where we are only allowed: Fresh or dried basil, bay leaf, cinnamon, curry, dill, ginger, lemon, lime, majoram, mint, oregano, paprika, pepper, rosemary, sage, tarragon, thyme, aged balsamic vinegar, and olive oil. Using items from this list only plus my oven, how could I prepare my red potatoes?
How can I roast red potatoes in my oven?
ROASTED RED POTATOES



* 24 very small red potatoes

* 1/2 c. olive oil

* 1 c. Italian parsley

* salt and black pepper to taste



1. Wash potatoes well in lots of cold water.

2. Cut in half or, if potatoes are larger than egg size, in quarters.

3. Let potatoes soak in cold water for 15 to 30 minutes.

4. Drain potatoes and put them in glass baking dish.

5. Distribute parsley over potatoes.

6. Bake at 325 degrees for 1 1/2 hours.

7. Scrape potatoes from bottom of dish and turn about every 20 minutes.

8. Season with salt and pepper.
Reply:Place the potatoes into a glass Pyrex pie plate with 1/2 cup of water and cover with Saran Wrap leave a breathing space for steam.

Cook in microwave oven for 15 minutes for four or five medium sized potatoes



Remove from Micro.

Pour out water and brush with olive oil and season to your taste.

Then roast in oven until tender. Another 10-15 minutes.
Reply:Preheat your oven to 425 and put a large cast-iron skillet in it.



Scrub and cut your potatoes (enough to make a single layer in skillet) into halves or quarters (depending on size). Toss with a small amount of extra virgin olive oil and chopped rosemary (fresh is best). Add salt and pepper if your diet allows. When oven is preheated and the skillet is screaming hot, remove skillet (carefully! it will be SO very hot) from oven, place on stovetop. Pour a thin film of extra virgin olive oil in skillet. Add potatoes, arrange in a single layer and put skillet back in oven. Roast for about an hour (could be more depending on potatoes, your particular oven and the size of your skillet), turning occasionally, or until tender, well-browned and crispy.



Delicous.
Reply:ROASTED RED POTATOES



4 to 5 red potatoes, medium size

1/2 stick of butter

3 tbsp. Lawry's seasoned salt

2 tsp. white pepper

2 tsp. chives, chopped

2 tsp. dill weed



Preheat oven to 350 degrees. Wash and scrub 4 to 5 medium-size red potatoes. Chop potatoes into small pieces approximately 1/2 to 3/4 inch in length and width. Place chopped potatoes into ungreased glass baking dish approximately 8 x 12 inches. Cut one stick of butter into 1/4 inch slices and place over potatoes so that potatoes are covered. Sprinkle 2 tablespoons Lawry's seasoned salt over butter. Sprinkle 3 teaspoons white pepper, chopped chives and dill weed over salt. Roast in oven 45 to 60 minutes, turning potatoes every 15 minutes. Great with roast beef and chicken.
Reply:Wash, dry and slice potatoes in half. Line a baking sheet with aluminum foil. Drizzle a little oil on foil, lay potatoes, sprinkle w/pepper and paprika and drizzle oil all over and bake until done. I don't see parsley on your allowed list of ing, but I think that would make a nice addition. Enjoy
Reply:ROASTED RED POTATOES



4 to 5 red potatoes, medium size

1/2 stick of butter

3 tbsp. Lawry's seasoned salt

2 tsp. white pepper

2 tsp. chives, chopped

2 tsp. dill weed



Preheat oven to 350 degrees. Wash and scrub 4 to 5 medium-size red potatoes. Chop potatoes into small pieces approximately 1/2 to 3/4 inch in length and width. Place chopped potatoes into ungreased glass baking dish approximately 8 x 12 inches. Cut one stick of butter into 1/4 inch slices and place over potatoes so that potatoes are covered. Sprinkle 2 tablespoons Lawry's seasoned salt over butter. Sprinkle 3 teaspoons white pepper, chopped chives and dill weed over salt. Roast in oven 45 to 60 minutes, turning potatoes every 15 minutes. Great with roast beef and chicken.
Reply:Cut your potatoes in half.Mix olive oil,lemon,salt,paprika, pepper and mint.Pour over your potatoes and bake in a foil lined pan til tender about 30-40 mins....
Reply:cut potatoes into bite size peices mix them with olive oil, rosemary and tyme and roast at 375 for about 40 min. or until you can peirce the potatoes with a fork
Reply:coat the potatoes in olive oil and all of your herbs, salt, and pepper. then line a baking sheet with foil. set your oven to 350 degrees and cook the potatoes until they are fork tender.
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