To roast red potatoes, preheat the oven to 430 F, cut the potatoes in half and toss them in salt, oil and black pepper. With the cut side facing down, arrange the potatoes on a cookie sheet. Roast in the oven for 20 to 30 minutes.
Alternatively, you can add a variety of herbs and spices to the potatoes for added flavor. Add a teaspoon of ground garlic, a pinch of freshly mined rosemary leaves and finely chopped red onions to the potatoes. Complete the dish with a touch of flavored olive oil and a pinch of salt, and let the mixture sit for one hour before roasting in the oven for 25 minutes.
To make stove-top roasted red potatoes, wash the potatoes under running water, cut them into mid-sized pieces and microwave them for 10 minutes. Remove from the microwave and let potatoes cool for 15 minutes. On medium heat, heat a skillet and add a touch of olive oil or butter. Add the potatoes, a tablespoon of garlic powder, basil and fresh thyme. Reduce the heat and let the potatoes cook for seven minutes. This results in crispy red potatoes that are well-cooked on the outside and well-browned on the outside. Serve hot with vegetables and a preferred sauce.