Spicy Roasted Red Potatoes

I love those cute little red potatoes! Despite the longer cooking times, this is a pretty easy meal to make, and you can always get a little work done around the house while it bakes as long as you remember to swing past the oven a few times to turn them. Makes 4 to 6 servings.

12 small red potatoes cut into quarters
1/4 cup olive oil
1 teaspoon balsamic vinegar
1 tablespoon fresh rosemary
2 cloves minced garlic
dash cayenne pepper to taste
1/2 teaspoon red chili pepper flakes
freshly ground black pepper and salt to taste

Preheat oven to 400 degrees.

Mix all ingredients (except for the potatoes) in a large mixing bowl and set aside while you wash and prepare the potatoes.

Add potatoes to the olive oil mixture and toss to coat. Spread evenly on a baking sheet or pan in single layer with no overlap.

Bake uncovered for 50-60 minutes stirring every 15 minutes.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.


  • Add a handful of garlic cloves 15 minutes before the end.
  • Add a few slices of onion.
  • Experiment with other spices. Basil and oregano or sage would be good choices.
  • Naturally low-sodium and gluten-free.

More information for **TITLE** recipe:

  • Prep time: 10 min
  • Cook time: 50 min
  • Total time: 60 min