Roasted Red Potatoes with Garlic Parmesan

These roasted red potatoes with garlic parmesan are simple and fast to make. A perfect side dish to any dinner and sure to please.

They are toasted with olive oil, minced garlic, along with a little Himalayan salt and black pepper.

You can also mix dried thyme, oregano, and basil if you wish.

Once they’re done let them cool a few minutes then toss them with more grated parmesan if desired and garnish with some chopped parsley (cilantro well work as well).

The History of Red Potatoes

The Red potato was first cultivated in the mountains of Peru.

Spanish explorers brought the potato with them on returning voyages and introduced them to Europe in the 1560s.

When the potato became popular and spread across Europe, they were also carried to the new world or North America.

Why Red Potatoes Are Red

The color in red potatoes is due to anthocyanains, a common pigment which is associated with being rich in antioxidants and anti-inflammatories.

Antioxidants make the spuds more nutritious and a diet rich in antioxidants helps to lower your risk of cancer.

The Potatoes Nutrition

You will receive the most nutritional benefits from red potatoes by eating their skin along with the white flesh.

Red potato are a good source of vitamin-C, vitamin B-6, magnesium, phosphorus and potassium.

According to Harvard Medical School, your body needs vitamin-C to form collagen, which is an essential connective-tissue protein.

Vitamin-C also helps fight infections, maintain healthy bones, and helps with iron and copper absorption.

They are also fat, sodium and cholesterol free.

These potatoes have less of a starchy texture and more of a waxy one. This makes them excellent for use in salads, soups, roasted or boiled.

They also keep their color when cooked as well as their shape. Therefore, no need to peel them.

Roasted Red Potato’s with Garlic Parmesan

1 1/2 lbs red potatoes

2 tbsp. oil

2 cloves garlic minced (1 tsp.)

½ tsp. salt or to taste

¼ tsp. freshly cracked black pepper or to taste

¼ cup. freshly grated parmesan

2 tbsp. chopped parsley for topping

Optional

1/4 tsp. oregano

1/2 tsp. thyme

1/2 tsp. basil

• Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non stick cooking spray or line with parchment paper and set aside.

• Rinse and scrub potatoes well. Cut each potato into bite sized chunks. Use a paper towel to pat potatoes dry.

• In a large bowl, toss potatoes with the oil, minced garlic, salt, and pepper making sure they are fully coated (at this step optional to mix in other herbs).

• Spread potatoes evenly across baking sheet and bake for 35-40 minutes, stirring about halfway through.

• Remove potatoes from oven and transfer them to a plate lined with paper towels to blot off any excess oil. Allow to cool for a few minutes.

• Toss potatoes with the freshly grated parmesan cheese, garnish with parsley.

Rosemary and Thyme Oven-Roasted Chicken

Our last article on cast iron cookware – 4 Commonly Asked Questions About Cast Iron Cookware – ended with stating..”Come back later  and we will show you how to oven roast a whole chicken using a 10.25 inch cast iron skillet“. Will you came back and here’s the recipe.

Rosemary and Thyme Oven-Roasted Chicken and here is what you will need:

ingredients for Rosemary and Thyme Oven-Roasted Chicken

Most cooks and those that prepare oven roasted chicken will use lemon, but I have chosen to use an orange.

1 whole roasting chicken, approximately 4-5 pounds

1 large yellow onion or 2 medium, cut into uniformly thick slices

1 whole orange, cut into quarters

8-10 cloves garlic, crushed and skins removed

4 tablespoons butter, cut into slices

2 sprigs fresh rosemary leaves removed and chopped, plus 3 whole sprigs

3 sprigs fresh thyme leaves removed, plus 3 whole sprigs

2 tablespoons extra virgin olive oil

Salt

You can opt to make some vegetables of your chose, while roasting the chicken. We will prepare some potatoes with our chicken.

1 batch Oven-Roasted Red Potatoes* (optional)

Preheat the oven to 425˚ degrees.

Remove giblets from chicken cavity and discard. Rinse chicken and pat dry with paper towels.

preparing to roast  potatoes

If you are preparing the potatoes, do so according to the recipe instructions in a 12” pre-seasoned cast iron skillet. As a suggestion the recipe can be for Oven-Roasted Red Potatoes. 

Once potatoes have been browned on the stove top, push them to the outer edge of the pan and placed sliced onions in the center. Otherwise, omit the potatoes and just place sliced onion on bottom of skillet.

place cleaned chicken over potatoes

Set chicken on top of onions and fill cavity with sliced oranges, garlic cloves and whole sprigs of rosemary and thyme. For a nicer appearance, tie legs together with kitchen twine.

ingredients for herbed butter

Add chopped rosemary and thyme leaves to a flat plate and press butter slices into the herb mixture. Repeat on the other side.  Use a knife to separate the skin from the breast meat and slide the herb butter slices in between.

Drizzle over top of chicken breast with some olive oil. Use fingers or pastry brush to coat the exposed surface, and season generously with salt and pepper, to taste.

roasting chicken in cast iron skillet in the oven

Place skillet in oven and roast for approximately 1 hour or until juices run clear when you cut into the area near the base of the thigh. Actual cooking time will vary depending on how large the bird is and individual oven settings.

Remove skillet from oven, and tent with aluminum foil. Let rest for 10 to 15 minutes before serving.

Rosemary and Thyme Oven-Roasted Chicken

When ready to serve carve chicken meat from carcass, plate and serve with potatoes and leafy greens. The meat should be very succulent and juicy with hints of citrus flavor. Enjoy!!

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