Roasted Deviled Potatoes – a delicious recipe with red potatoes, vegetable oil, kosher salt, butter, cider vinegar, mustard. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put oven racks in upper and lower thirds of oven and preheat oven to 475u00b0F. Put 2 large shallow baking pans (1 inch deep) in oven and preheat 10 minutes.
2
Quarter potatoes, then toss with oil and 1 1/2 teaspoons kosher salt in a large bowl. Spread potatoes, cut sides down, in hot pans, then roast until undersides are golden, about 12 minutes. Turn potatoes so other cut sides are down, then switch position of pans and roast until potatoes are tender and undersides are golden, 12 to 15 minutes more.
3
While potatoes roast, melt butter in a small saucepan and whisk in vinegar, mustard, cayenne, and remaining 1/2 teaspoon kosher salt.
4
Toss hot potatoes with butter mixture in cleaned large bowl until coated.
442
kcal
Calories
23
g
Fat
53
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 3/4 lb small red potatoes (about 1 1/2 inches in diameter), 3 tablespoons vegetable oil, 2 teaspoons kosher salt, 1/2 stick (1/4 cup) unsalted butter, and more.
Yes, Roasted Deviled Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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