Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Kicked Up Oven Roasted Red Potatoes Recipe
Today I’m joining the Sunday Supper Movement and Gallo Family Vineyards in “Giving Thanks” for the friends, family, and food with which we celebrate this time of year. This oven roasted red potatoes recipe is the perfect side dish that’s easy to make and a real crowd pleaser.
In the hectic hustle of the season, it can be easy to forget about taking time to relax and show gratitude for what’s most important. That’s why we’ve put together some helpful ideas to make entertaining easier for you. Make sure that you read all the way to the bottom so you can see the complete list of recipes contributed by the Sunday Supper family!
A party just isn’t complete without a thoughtfully chosen beverage, so we’ve selected a couple of wines that are sure to be enjoyed. The featured wines for this event are Pinot Noir and Pinot Grigio. The Gallo Pinot Noir is a dry, medium-bodied wine with notes of berry and cherry, and its subtle earthiness pairs well with strong, savory dishes like salmon, roast chicken, and mushrooms. Gallo’s Pinot Grigio is also dry and medium-bodied, yet its flavor profile couldn’t be more different. Gallo Pinot Grigio is crisp, with notes of green apple, citrus, and white peach. It pairs well with salads and acidic foods like tomatoes, as well as seafood and poultry.
Either one can find a welcome place on your holiday table! I enjoyed how the Pinot Noir harmonized with the spices in this oven roasted red potatoes recipe, and I also liked how a sip of Pinot Grigio was refreshing and palate-cleansing after nibbling a roasted red potato dipped in sour cream.
You can easily find these wines by using the Gallo Family Vineyards store locator. Make sure you save your corks, because Gallo is donating $1 to Meals on Wheels America for every cork submitted through the mail and through their website. Be a part of the Every Cork Counts program to help end senior isolation and hunger!
Tips for Making Oven Roasted Red Potatoes
- Don’t be afraid to experiment with the seasoning. In this oven roasted potatoes recipe, generous seasoning is the name of the game, so feel free to swap or add in your favorites.
- It’s better to err on the side of overcooking than undercooking. A little extra crispiness is no problem at all, whereas as no one wants to eat an undercooked potato. When in doubt, let a wedge cool in the freezer for a minute, then try it. It should have lovely crisp edges and a pillowy soft interior.
- Use your imagination when it comes to dips. I love plain sour cream, but some people love ketchup. You can even serve your favorite ranch dip or melted cheese dip for even more flavor.
Crispy and brown on the edges, pillow soft on the inside, these oven roasted red potato wedges work equally well as a side dish, appetizer, or snack. Serve with ketchup, sour cream, or your favorite dip!
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 1/2 pounds petite red potatoes
- 2 tablespoons olive oil
- 2 tablespoons dried sage
- 1 teaspoon sea salt, plus extra
- Generous grindings of black pepper
- Preheat the oven to 425 and prepare two baking sheets by lining them with foil or parchment paper.
- Quarter the potatoes longways to create wedges. Place the wedges in a large mixing bowl, then add the olive oil and toss the wedges until thoroughly coated.
- Add the sage, salt, and pepper. Toss again until the wedges are evenly coated with the flavorings.
- Arrange the wedges equally on the baking sheets. Sprinkle with a little more sea salt. Bake for 25 to 30 minutes, or until the edges are browned and crisp and the insides are fluffy and soft. Serve hot with your favorite dip.
Appetizers and Bread:
- Antipasto by Cindy’s Recipes and Writings
- Blue Cheese, Fig, and Caramelized Onion Palmiers by A Kitchen Hoor’s Adventures
- Crusty Artisan Style Bread by Life Tastes Good
- Grandma’s Oyster Stew by Bobbi’s Kozy Kitchen
- Turkey Croquets with Mushroom Sauce by Basic N Delicious
Salads and Sides:
- Autumn Crunch Salad by Magnolia Days
- Harvest Chopped Salad by Hezzi-D’s Books and Cooks
- Cranberry Pecan Turkey Salad by Family Foodie
- Kicked Up Oven Roasted Red Potatoes by Recipe for Perfection
- Roasted Squash and Wild Rice Salad by Ruffles and Truffles
- Rustic Herbed Stuffing with Greens by Shockingly Delicious
- Fig Basted Roast Butternut Squash Stuffed with Quinoa, Apple and Fig Stuffing by The Wimpy Vegetarian
- Paella by That Skinny Chick Can Bake
- Slow Cooker Cranberry Balsamic Beef by Cupcakes & Kale Chips
Desserts and Sweets:
- Chocolate Gingerbread Blondies by Food Done Light
- Cinnamon Spice Coffee Cake by Cosmopolitan Cornbread
- Cranberry Orange Coffeecake With Brown Sugar Crumb by Serena Bakes Simply From Scratch
- Dark Chocolate Caramel Bark by Take a Bite Out of Boca
- Pumpkin Angel Pie by Desserts Required
- Pumpkin Chocolate Chip Bundt Cake by Alida’s Kitchen
Plus 10 Ways to Give Thanks by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.