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Absolutely! If you want to brown them, cut in half lengthwise, roll in olive oil, finely chopped rosemary, s&p and put cut side down in a hot oven - (depending on what else you are cooking at the same time). Once they turn easily without sticking - turn.

You can also cook them whole using the same coating, but I'd prick each one to prevent exploding.

Have you considered roasting other vegetables at the same time? They are just melt in your mouth delicious. Carrots, parsnips, turnips, squash, beets, onions........use your imagination!

I just toss a few sprigs of rosemary and whole garlic cloves in at the beginning. And I agree with PerkyMac on adding other vegetables! My faves include cipollini, celery root and Jerusalem artichokes.

I wouldn't. Just scrub them well. Are you roasting these alone, or with other vegetables or meat? If using additional veggies, you want to cut them so all will cook in about the same amount of time. If your meat can handle it, I prefer a hot oven - anywhere from 400 - 450 degrees. Depending on size, it should take approx. 30-40 minutes. I also prefer to use a cookie sheet with low sides - enhances browning.

Preheat oven to 425. Roasted peppers and onions are wonderful! Personally, I would cut them in big chunks, chunk the onion, cut the potatoes in big chunks, drizzle with olive oil, s&p. Put on cookie sheet and add a few sprigs of rosemary and a few crushed cloves of garlic. Toss every 15 minutes. When the potatoes are done (a fork will pierce easily), remove the rosemary and enjoy. The garlic should be sweet, but if it burned at all, discard. If you aren't using fresh rosemary and garlic (what a shame), then just sprinkle A LITTLE dried and don't worry about burning.

Just about any potato will work. If you use fingerlings, keep them whole. If you use small red "new" potatoes, you can either keep them whole or half. If you use large red potatoes or russets, just cube them.

I roast the potatoes (in whatever incarnation) using just a dab of olive oil. After roasting and while still screaming hot, I toss the potatoes in this mixture:

Olive Oil
Chopped Garlic
Chopped Flat Leaf Italian Parsley
Chopped Rosemary or other herbs like fresh oregano
S&P

I tend to smash the garlic to smithereens so it distributes well.

I find this much better than roasting with everything on the potatoes. The parsley doesn't wilt and turn grey and all the flavors are bright.

chiff - why do you suppose every recipe for roasted potatoes says to put all those ingred together to roast all at once? The garlic always burns and the herbs turn black and lose their inherently fresh flavors. That's very smart to do it your way. Thanks for sharing!

Of course... in my opinion, any potato can be roasted. It's more up to your taste and budget. Baking potatoes are the only ones that tend to be a bit mealy when they're roasted... they tend not to crisp up as much...

I make all these recipes with whichever potato I have on hand... and they have always turned up OK. I purchase mostly russets, red skin, baby yukon gold, baby reds... ohhh and sweet potatoes.

">Herbed Roasted Potatoes
">Mustard Roasted Potatoes
">Roasted Sweet Potatoes and Onions

Madelyn
KarmaFreeCooking

why do you suppose every recipe for roasted potatoes says to put all those ingred together to roast all at once? The garlic always burns and the herbs turn black and lose their inherently fresh flavors.

I saw someone make garlic knots at a pizzeria. The knots were baked and screaming hot when he dumped them into a bowl with oil, parsley and tons of chopped garlic. Mind clicked - and I thought it would be the perfect solution to wilty herbs and brown parsley, not to mention burned garlic - if I added the already-roasted-potatoes into a bowl with my desired seasonings and olive oil Never looked back! Glad to share :D :D :D