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These simple but tasty potatoes are on the menu at my SideTrack Cafe in Metamora, Indiana. I've collected recipes for years, and this is a favorite.—Nancy Johnson, Connersville, Indiana
Nutritional Facts 1 serving (2 each) equals 216 calories, 17 g fat (6 g saturated fat), 20 mg cholesterol, 476 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Seasoned Red Potatoes in Taste of Home February/March 2007, p53
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Reviewed on Feb. 13, 2013 by Saraj2023
My most favorite way to make red potatoes! The only thing I do different is quarter the potatoes instead of peeling.
Reviewed on Oct. 31, 2012 by Potroast911
These potatoes were so cute and yummy! The whole family loved them. Next time though I'll cut back on the oil, they were a bit greasy.
Reviewed on Aug. 29, 2012 by recipegirl25
I love this recipe!! It is my favorite potato recipe. I make it a lot for company and they just love it!! Very Good!!
Reviewed on Dec. 26, 2011 by baknfool
I served these with prime rib at Christmas and it was a hit! Tasty!
Reviewed on Jun. 25, 2011 by jscsfamily
Would make again, my family loved them. Next time I would use a little less butter and olive oil.
Reviewed on Sep. 05, 2010 by glitterpeaches
Very good! I cute my potatoes up into quarters and needed to add 15 more minutes to the cook time. Will definitely be making again!!
Reviewed on May. 05, 2010 by DKM2
We followed the recipe to a T and these came out looking just like the picture! :) Our family enjoyed these a lot. We'll be making them again.
Reviewed on Jul. 27, 2009 by tabithapete
Needed about 15 more minutes to cook. Make sure you pierce the potatoes with a fork. Maybe they'd cook faster and take on more seasoning and be faster to make if you cut potatoes into quarters instead of peeling.
Reviewed on Jul. 09, 2009 by Ginny_in_PA
These were pretty good, although I just cut the potatoes in half, which I thought looked a lot nicer than peeling a stripe around them. They came out just right. I think the next time, I would try rosemary instead of the basil, though.
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