Unlock the incredible versatility of red bliss potatoes with these 33 mouthwatering recipes! Whether you’re craving cozy comfort food, quick weeknight dinners, or impressive side dishes, these spuds deliver incredible flavor and texture in every bite. From crispy roasted potatoes to creamy mashed delights, get ready to discover your new favorite potato creations that will have everyone asking for seconds.
Herb-Roasted Red Bliss Potatoes
Just when you need a reliable side dish that always delivers. Juicy red bliss potatoes transform with simple herbs into something special. Keep this recipe handy for busy weeknights or impressive dinners.
Ingredients
– 2 pounds Red Bliss potatoes, scrubbed but skins left on for that rustic texture
– 3 tablespoons extra virgin olive oil, my go-to for roasting
– 4 cloves garlic, minced (fresh only—jarred just doesn’t compare)
– 1 tablespoon fresh rosemary, chopped (dried works in a pinch but fresh is worth it)
– 1 teaspoon fresh thyme leaves
– 1 teaspoon kosher salt, which I prefer over table salt for better distribution
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon red pepper flakes for a subtle kick
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Cut potatoes into 1-inch chunks, keeping pieces similar in size for even cooking.
3. Place potatoes in a large mixing bowl and drizzle with olive oil.
4. Add minced garlic, rosemary, thyme, salt, black pepper, and red pepper flakes to the bowl.
5. Toss everything thoroughly until potatoes are evenly coated with oil and herbs.
6. Spread potatoes in a single layer on a rimmed baking sheet, giving them space to crisp properly.
7. Roast for 25 minutes at 425°F until bottoms start browning.
8. Flip each potato piece using tongs to expose unbrowned sides.
9. Continue roasting another 15-20 minutes until golden brown and fork-tender.
10. Test doneness by piercing with a fork—it should slide through easily.
11. Transfer potatoes to a serving bowl immediately. Keep these golden beauties warm until serving. Knife-tender interiors contrast beautifully with the crisp, herb-speckled skins. Their garlicky aroma makes them irresistible straight from the pan. Try scattering over a bed of arugula for a warm potato salad twist.
Creamy Red Bliss Potato Salad
Once you try this creamy potato salad, you’ll never go back to store-bought versions. Our red bliss potatoes hold their shape perfectly while soaking up the tangy dressing. This recipe comes together quickly for any summer gathering.
Ingredients
– 2 lbs red bliss potatoes, scrubbed but not peeled (the skins add great texture)
– 3 large eggs, at room temperature for easier peeling
– 1 cup mayonnaise, I prefer Duke’s for its tanginess
– 2 tbsp yellow mustard
– 1/2 cup finely chopped red onion
– 1/2 cup chopped celery, including the tender inner stalks
– 1/4 cup chopped fresh dill, plus extra for garnish
– 1 tsp celery seed
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Place whole red bliss potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 tablespoon of salt to the water—this seasons the potatoes from the inside out.
3. Bring potatoes to a boil over high heat, then reduce to a steady simmer.
4. Cook potatoes for 20-25 minutes until easily pierced with a fork but not falling apart.
5. While potatoes cook, place eggs in a separate saucepan and cover with cold water.
6. Bring eggs to a boil, then cover and remove from heat; let stand for 12 minutes exactly.
7. Drain potatoes and spread them in a single layer on a baking sheet to cool completely.
8. Transfer eggs to an ice bath for 5 minutes to stop the cooking process.
9. Peel the cooled eggs and chop them into 1/2-inch pieces.
10. Cut cooled potatoes into 3/4-inch chunks, keeping the skins on.
11. In a large mixing bowl, combine mayonnaise and yellow mustard until smooth.
12. Stir in chopped red onion, celery, fresh dill, celery seed, salt, and black pepper.
13. Gently fold in the potato chunks and chopped eggs until evenly coated.
14. Cover and refrigerate for at least 2 hours to let flavors meld.
15. Taste and adjust seasoning if needed before serving.
What makes this potato salad special is the creamy texture that clings to each potato chunk without becoming gloppy. The fresh dill and celery seed provide a bright, aromatic quality that cuts through the richness. Try serving it alongside grilled burgers or as part of a picnic spread—it travels beautifully and tastes even better the next day.
Garlic Parmesan Red Bliss Potatoes
Just when you thought potatoes couldn’t get better, these garlic parmesan beauties prove otherwise. They’re crispy outside, tender inside, and packed with savory flavor. Perfect for weeknights or when you need to impress guests fast.
Ingredients
– 2 pounds Red Bliss potatoes (I leave the skins on for extra texture and nutrients)
– 3 tablespoons extra virgin olive oil (my go-to for roasting)
– 4 cloves garlic, minced (fresh only—jarred just doesn’t compare)
– 1/2 cup grated Parmesan cheese (the good stuff, not the canned powder)
– 1 teaspoon kosher salt (I prefer this over table salt for better distribution)
– 1/2 teaspoon black pepper, freshly ground
– 2 tablespoons chopped fresh parsley (dried works in a pinch, but fresh makes all the difference)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Scrub the potatoes thoroughly under cold running water to remove any dirt.
3. Cut each potato into 1-inch chunks for even cooking.
4. Pat the potato chunks completely dry with paper towels—this ensures maximum crispiness.
5. In a large bowl, toss the dried potatoes with olive oil until evenly coated.
6. Sprinkle kosher salt and black pepper over the potatoes, tossing again to distribute evenly.
7. Spread the potatoes in a single layer on your prepared baking sheet, making sure they don’t touch.
8. Roast for 25 minutes at 425°F until the bottoms are golden brown.
9. Flip each potato piece using tongs to ensure even browning on all sides.
10. Continue roasting for another 15-20 minutes until crispy and fork-tender.
11. While potatoes roast, mince your garlic cloves finely.
12. Remove potatoes from oven when deeply golden and transfer to a clean bowl.
13. Immediately toss the hot potatoes with minced garlic—the residual heat will cook it perfectly.
14. Sprinkle grated Parmesan over the potatoes while still hot so it melts slightly.
15. Add chopped fresh parsley and give everything one final gentle toss.
Fresh from the oven, these potatoes deliver that satisfying crunch giving way to creamy centers. The garlic infuses every bite without overwhelming, while the Parmesan adds salty depth. Try serving them alongside grilled steak or crumbling them over a green salad for extra heft.
Smoky Paprika Red Bliss Potato Wedges
Crispy, smoky, and satisfying—these potato wedges deliver serious flavor with minimal effort. Perfect for weeknights when you want something hearty without the fuss. They’re my go-to side when I’m craving that restaurant-style potato texture but want to keep things simple at home.
Ingredients
– 2 pounds Red Bliss potatoes, scrubbed (their thin skins stay tender)
– 3 tablespoons extra virgin olive oil, my preferred choice for roasting
– 2 teaspoons smoked paprika, the star flavor here
– 1 teaspoon garlic powder, for that aromatic kick
– 1/2 teaspoon kosher salt, which sticks better than table salt
– 1/4 teaspoon black pepper, freshly ground if possible
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut each potato into 8 even wedges lengthwise—keeping them uniform ensures even cooking.
3. Pat the potato wedges completely dry with paper towels; this step is crucial for maximum crispiness.
4. In a large bowl, whisk together olive oil, smoked paprika, garlic powder, salt, and pepper.
5. Add the dried potato wedges to the bowl and toss until every surface is coated with the spice mixture.
6. Arrange the wedges in a single layer on the prepared baking sheet, making sure they don’t touch.
7. Roast for 20 minutes at 425°F until the bottoms start turning golden brown.
8. Flip each wedge carefully using tongs—this ensures both sides get equally crispy.
9. Return to oven and roast another 15-20 minutes until edges are deeply browned and crispy.
10. Test doneness by piercing with a fork; they should be tender all the way through.
Perfectly crispy exteriors give way to fluffy centers, with the smoked paprika adding warmth without heat. I love serving these alongside burgers or dipping them in cool ranch dressing—the contrast is fantastic. They also make a great base for loaded potato nachos with melted cheese and scallions.
Crispy Skillet Red Bliss Potatoes
Sizzling in a cast iron skillet, these red bliss potatoes transform into crispy-edged perfection with minimal effort. Their thin skins stay tender while the interiors turn fluffy and golden. This straightforward method delivers restaurant-quality results every single time.
Ingredients
– 2 pounds red bliss potatoes, quartered (their thin skins mean no peeling needed)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 teaspoon kosher salt (I prefer the larger crystals for better distribution)
– ½ teaspoon freshly ground black pepper (freshly cracked makes all the difference)
– 1 teaspoon smoked paprika (adds that subtle smoky depth I love)
– 2 tablespoons unsalted butter (cold, cut into small pieces for quick melting)
– 2 cloves garlic, minced (fresh only—jarred just doesn’t compare)
– 2 tablespoons chopped fresh parsley (flat-leaf holds up better than curly)
Instructions
1. Place quartered potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 teaspoon salt to the water and bring to a boil over high heat.
3. Reduce heat to medium and simmer potatoes for 8-10 minutes until just fork-tender.
4. Drain potatoes thoroughly in a colander and let steam dry for 5 minutes.
5. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
6. Add potatoes to the hot oil in a single layer, cut sides down when possible.
7. Cook undisturbed for 6-8 minutes until bottoms develop a deep golden crust.
8. Flip potatoes using tongs and cook another 6-8 minutes until all sides are crispy.
9. Reduce heat to medium and sprinkle potatoes with remaining salt, pepper, and smoked paprika.
10. Add cold butter pieces to the skillet, scattering them around the potatoes.
11. Add minced garlic and cook for 1 minute until fragrant but not browned.
12. Toss potatoes continuously for 30 seconds to coat evenly with the butter-garlic mixture.
13. Remove skillet from heat and stir in chopped parsley.
14. Transfer potatoes to a serving dish immediately to prevent overcooking.
Deliciously crispy on the outside with creamy, fluffy interiors, these potatoes offer the perfect textural contrast. The smoked paprika and garlic infuse each bite with savory depth that stands up to hearty mains. Try serving them alongside grilled steak or topping with a fried egg for a complete meal.
Red Bliss Potato and Bacon Hash
Keeping breakfast simple doesn’t mean sacrificing flavor. This hearty hash comes together quickly with ingredients you likely have on hand. Perfect for lazy weekend mornings or brunch with friends.
Ingredients
– 1.5 lbs Red Bliss potatoes, scrubbed but not peeled – their thin skins add great texture
– 6 slices thick-cut bacon, chopped – I find this yields the perfect salty balance
– 1 medium yellow onion, diced – sweet varieties work beautifully here
– 1 red bell pepper, seeded and diced – for color and slight sweetness
– 2 tbsp olive oil – extra virgin is my go-to for better flavor
– 4 large eggs – I prefer room temp eggs here for more even cooking
– 1 tsp smoked paprika – this adds that campfire essence
– ½ tsp garlic powder – convenient when you’re short on fresh
– Salt and freshly ground black pepper – season in layers as you go
Instructions
1. Place whole potatoes in a large pot and cover with cold water by 2 inches.
2. Bring to a boil over high heat, then reduce to medium and cook for 12-15 minutes until just fork-tender.
3. Drain potatoes and let cool until you can handle them, about 10 minutes.
4. While potatoes cool, cook chopped bacon in a large cast iron skillet over medium heat for 8-10 minutes until crispy.
5. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
6. Dice cooled potatoes into ½-inch cubes – tip: slightly rough edges create better browning.
7. Heat bacon fat and 1 tablespoon olive oil in the skillet over medium-high heat.
8. Add potatoes in a single layer and cook undisturbed for 4 minutes to develop a golden crust.
9. Flip potatoes and cook another 4 minutes until browned on multiple sides.
10. Add diced onion and bell pepper, cooking for 5 minutes until softened.
11. Stir in smoked paprika and garlic powder, coating everything evenly.
12. Return bacon to the skillet and season with ½ teaspoon salt and ¼ teaspoon black pepper.
13. Create 4 wells in the hash and crack an egg into each – tip: crack eggs into small bowls first to avoid shells.
14. Drizzle remaining olive oil around the eggs and cover the skillet.
15. Cook for 4-5 minutes until egg whites are set but yolks remain runny – tip: jiggle the pan to check doneness.
16. Remove from heat and let rest for 2 minutes before serving.
What makes this hash special is the contrast between crispy potatoes, smoky bacon, and rich runny yolks. The red bell peppers add bright sweetness that cuts through the richness beautifully. Try serving it straight from the skillet with hot sauce and toast for soaking up every last bit.
Lemon Herb Grilled Red Bliss Potatoes
Oven-roasted potatoes get a summer upgrade with zesty lemon and aromatic herbs. These grilled red bliss potatoes develop crispy edges while staying creamy inside. Perfect for backyard barbecues or weeknight dinners when you want something special without the fuss.
Ingredients
– 2 pounds Red Bliss potatoes, halved (their thin skins mean no peeling needed)
– 3 tablespoons extra virgin olive oil (my go-to for better flavor)
– 2 tablespoons fresh lemon juice (bottled just won’t give the same bright punch)
– 1 tablespoon chopped fresh rosemary (dried works in a pinch, but fresh is worth it)
– 1 teaspoon garlic powder (fresh minced garlic can burn, so I stick with powder here)
– 1 teaspoon kosher salt (the larger crystals distribute better than table salt)
– ½ teaspoon black pepper, freshly ground
Instructions
1. Preheat your grill to medium-high heat, around 400°F.
2. Place halved potatoes in a large mixing bowl.
3. Drizzle olive oil over potatoes and toss to coat evenly.
4. Add lemon juice, rosemary, garlic powder, salt, and pepper to the bowl.
5. Toss everything together until potatoes are well coated with seasonings.
6. Place potatoes directly on grill grates, cut-side down.
7. Close grill lid and cook for 15 minutes.
8. Flip potatoes using tongs after 15 minutes.
9. Close lid and cook another 15 minutes until potatoes are tender when pierced with a fork.
10. Check for golden brown crust formation before removing from heat.
11. Transfer grilled potatoes to a serving platter immediately. Lightly charred edges add great texture contrast to the creamy interiors. The lemon cuts through the richness while herbs provide earthy notes. Try serving them alongside grilled chicken or crumbling feta cheese over top for extra tang.
Red Bliss Potato and Green Bean Salad
You’ll love how this salad balances creamy potatoes with crisp green beans. Red bliss potatoes hold their shape beautifully when boiled. The tangy dressing ties everything together for a satisfying side.
Ingredients
– 1.5 lbs red bliss potatoes, scrubbed but skins left on for texture
– 8 oz fresh green beans, trimmed—I snap off the ends by hand
– 1/4 cup extra virgin olive oil, my go-to for dressings
– 2 tbsp red wine vinegar, adds a bright punch
– 1 tsp Dijon mustard, for a subtle tang
– 1/4 cup finely chopped red onion, soaked in ice water to mellow the bite
– 2 tbsp chopped fresh dill, I always use fresh here
– 1/2 tsp kosher salt, plus more for the boiling water
– 1/4 tsp black pepper, freshly ground
Instructions
1. Place potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 tablespoon of kosher salt to the water.
3. Bring to a boil over high heat, then reduce to a simmer.
4. Cook potatoes for 15–18 minutes until easily pierced with a fork but not falling apart.
5. Tip: Start potatoes in cold water to ensure even cooking.
6. While potatoes cook, fill a bowl with ice water for shocking the beans.
7. Bring a separate pot of salted water to a rolling boil.
8. Add green beans and boil for 3–4 minutes until bright green and crisp-tender.
9. Immediately transfer beans to the ice water to stop cooking and preserve crunch.
10. Drain beans and pat dry with a clean kitchen towel.
11. Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a large bowl.
12. Tip: Whisk dressing vigorously to emulsify it fully.
13. Cut cooled potatoes into 1-inch chunks and add to the dressing.
14. Add green beans, red onion, and fresh dill to the bowl.
15. Gently toss everything to coat evenly with the dressing.
16. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
17. Check seasoning and adjust with more salt or vinegar if needed.
Buttery potato chunks contrast with the snappy beans, while the dill and vinegar cut through the richness. Serve it alongside grilled chicken or flake over a bed of arugula for a light lunch. This salad holds up well for picnics, too—just pack it chilled.
Spicy Red Bliss Potato Tacos
You’ve probably stared at that bag of red bliss potatoes wondering what magic to work. These spicy tacos transform humble spuds into a fiery, satisfying meal that’ll make you forget about meat entirely.
Ingredients
– 2 lbs red bliss potatoes, quartered (their waxy texture holds up beautifully)
– 2 tbsp olive oil (I always use extra virgin for that fruity kick)
– 1 tsp smoked paprika (this is non-negotiable for that smoky depth)
– 1/2 tsp cayenne pepper (adjust if you’re heat-sensitive)
– 1/2 tsp garlic powder
– 1 tsp salt
– 8 corn tortillas (warmed tortillas are essential—no one likes cracking shells)
– 1 cup shredded purple cabbage (for that crucial crunch factor)
– 1/2 cup crumbled cotija cheese (this salty Mexican cheese is my absolute favorite)
– 1/4 cup chopped cilantro (fresh only—dried just won’t cut it)
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 425°F—this high heat ensures crispy potatoes.
2. Toss quartered potatoes with olive oil, smoked paprika, cayenne, garlic powder, and salt in a large bowl until evenly coated.
3. Spread potatoes in a single layer on a baking sheet—don’t crowd them or they’ll steam instead of roast.
4. Roast for 25-30 minutes until potatoes are tender with crispy edges and easily pierced with a fork.
5. While potatoes roast, warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Keep tortillas wrapped in a clean kitchen towel to stay warm and prevent drying out.
7. Assemble tacos by dividing spicy potatoes among warmed tortillas.
8. Top each taco with shredded purple cabbage for fresh crunch.
9. Sprinkle generously with crumbled cotija cheese.
10. Finish with chopped cilantro and serve immediately with lime wedges.
Zesty lime juice cutting through the spicy potatoes creates perfect balance. The crispy potato edges against the soft interior make every bite interesting. For a next-level experience, add pickled red onions or avocado slices to complement the heat.
Cheesy Red Bliss Potato Casserole
Lately, I’ve been craving that perfect comfort food that’s both impressive and easy. This cheesy red bliss potato casserole delivers exactly that, with minimal effort for maximum reward. It’s become my go-to for potlucks and cozy family dinners alike.
Ingredients
– 3 pounds Red Bliss potatoes, scrubbed but not peeled (the skins add great texture)
– 1 cup heavy cream (don’t skimp here – it creates the luxurious sauce)
– 2 cups shredded sharp cheddar cheese, divided (I like to shred my own for better melting)
– 1/2 cup grated Parmesan cheese
– 4 tablespoons unsalted butter, cubed (room temperature blends easier)
– 3 cloves garlic, minced (fresh makes all the difference)
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper, freshly ground
– 1/4 teaspoon smoked paprika (my secret flavor booster)
– 2 tablespoons chopped fresh chives for garnish
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Cut the scrubbed Red Bliss potatoes into 1/4-inch thick slices using a sharp knife or mandoline for even cooking.
3. Arrange half of the potato slices in a single layer in the prepared baking dish.
4. Sprinkle half of the minced garlic, half of the kosher salt, and half of the black pepper over the potato layer.
5. Dot the layer with half of the cubed butter pieces distributed evenly across the potatoes.
6. Sprinkle 1 cup of the shredded cheddar cheese over the seasoned potato layer.
7. Repeat steps 3-6 with the remaining potatoes, garlic, salt, pepper, butter, and 1 cup cheddar cheese.
8. Pour the heavy cream evenly over the entire casserole, making sure it reaches all areas.
9. Combine the grated Parmesan cheese and smoked paprika, then sprinkle this mixture over the top.
10. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
11. Remove the foil and continue baking for another 20-25 minutes until the top is golden brown and bubbly.
12. Insert a knife into the center to check if potatoes are tender – it should slide through easily.
13. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken properly.
14. Garnish with fresh chopped chives just before serving.
Just out of the oven, this casserole boasts a golden, crispy top that gives way to tender, creamy potatoes beneath. The sharp cheddar and Parmesan create a rich, savory flavor that’s perfectly balanced by the subtle smokiness of paprika. Try serving it alongside grilled steak or as the star of your next brunch spread – it’s equally impressive for breakfast with fried eggs on top.
Red Bliss Potato Soup with Chives
Lately, I’ve been craving something both comforting and simple. This red bliss potato soup delivers exactly that with minimal effort. It’s my go-to when I want something satisfying without spending hours in the kitchen.
Ingredients
– 2 lbs red bliss potatoes, scrubbed but skins left on for extra texture
– 1 large yellow onion, diced (I prefer sweet onions here for milder flavor)
– 3 cloves garlic, minced (fresh is always better than jarred)
– 4 cups chicken broth, low-sodium so you control the salt
– 1 cup heavy cream, room temperature to prevent curdling
– 3 tbsp unsalted butter, my go-to for richer flavor
– 1/4 cup fresh chives, chopped (save some for garnish)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
Instructions
1. Dice the red bliss potatoes into 1-inch cubes, keeping the skins on for texture.
2. Melt butter in a large pot over medium heat until foamy.
3. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add potato cubes to the pot and stir to coat with butter mixture.
6. Pour in chicken broth and bring to a boil over high heat.
7. Reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes are fork-tender.
8. Use an immersion blender to partially blend the soup, leaving some potato chunks for texture.
9. Stir in heavy cream until fully incorporated.
10. Add kosher salt and black pepper, then simmer for 5 more minutes.
11. Stir in 3/4 of the chopped chives just before serving.
12. Ladle soup into bowls and garnish with remaining fresh chives.
The creamy broth contrasts beautifully with the tender potato chunks. The chives add a fresh, oniony bite that cuts through the richness. For a creative twist, top with crispy bacon bits or serve alongside crusty bread for dipping.
Buttery Dill Red Bliss Potatoes
Everything tastes better with butter, and these dill-kissed red bliss potatoes prove it. Expect tender, creamy interiors with a subtle herb finish that pairs with nearly any main. They’re my go-to for weeknights when I want something simple but memorable.
Ingredients
– 2 lbs red bliss potatoes, scrubbed but skins left on for texture
– 4 tbsp unsalted butter, my preference for controlling saltiness
– 2 tbsp fresh dill, chopped (dried works, but fresh is brighter)
– 1 tsp kosher salt, plus more for seasoning
– ½ tsp black pepper, freshly ground
– ¼ cup water, to help steam the potatoes initially
Instructions
1. Halve the potatoes if they’re larger than 1 inch in diameter; keep small ones whole for even cooking.
2. Place potatoes in a large skillet and add ¼ cup water—this creates steam to start them cooking evenly.
3. Cover the skillet and cook over medium heat for 10 minutes, until potatoes are just tender when pierced with a fork.
4. Uncover and let any remaining water evaporate completely, about 2 minutes.
5. Add 4 tbsp unsalted butter to the skillet, swirling to coat the potatoes as it melts.
6. Cook uncovered for 5–7 minutes, shaking the pan occasionally, until potatoes develop golden spots.
7. Sprinkle 1 tsp kosher salt and ½ tsp black pepper evenly over the potatoes, tossing to combine.
8. Remove from heat and stir in 2 tbsp fresh dill until herbs are evenly distributed.
9. Taste and adjust seasoning with more salt if needed. Velvety and rich, these potatoes boast a creamy bite with a buttery sheen. Serve them alongside grilled chicken or flakey fish to let the dill shine, or top with extra dill for a fresh finish.
Roasted Red Bliss Potato and Carrot Medley
Oven-roasted vegetables transform simple ingredients into something extraordinary. Roasted Red Bliss Potato and Carrot Medley delivers crispy edges and tender centers with minimal effort. This reliable side dish pairs beautifully with almost any protein.
Ingredients
– 1.5 lbs Red Bliss potatoes, quartered (I leave the skins on for extra texture)
– 3 large carrots, cut into 1-inch chunks (rainbow carrots add beautiful color)
– 3 tbsp extra virgin olive oil (my go-to for roasting)
– 1 tsp garlic powder
– 1 tsp dried rosemary, crushed between fingers (fresh rosemary works too)
– 1/2 tsp smoked paprika
– 1/2 tsp black pepper, freshly ground
– 1 tsp kosher salt (I prefer Diamond Crystal for even distribution)
Instructions
1. Preheat your oven to 425°F and position one rack in the center.
2. Wash and scrub the potatoes thoroughly, then pat completely dry with paper towels.
3. Quarter the potatoes into evenly-sized pieces, about 1-inch chunks.
4. Peel the carrots and cut them into 1-inch pieces similar to the potato size.
5. Combine potatoes and carrots in a large mixing bowl.
6. Drizzle olive oil over the vegetables and toss to coat every piece evenly.
7. Sprinkle garlic powder, crushed rosemary, smoked paprika, black pepper, and kosher salt over the vegetables.
8. Toss vigorously for 1-2 minutes until all pieces are uniformly coated with oil and seasonings.
9. Spread the vegetables in a single layer on a rimmed baking sheet, ensuring pieces don’t touch.
10. Roast on the center rack for 25 minutes at 425°F without disturbing.
11. Remove the baking sheet and flip each vegetable piece using tongs for even browning.
12. Return to oven and roast for another 15-20 minutes until potatoes are fork-tender and edges are crispy.
13. Test doneness by piercing a potato chunk with a fork—it should slide in easily.
14. Transfer to a serving dish immediately to prevent further cooking on the hot pan.
Flavorful caramelization develops on the vegetable edges while interiors remain creamy. The smoked paprika adds subtle warmth that complements the natural sweetness of roasted carrots. Serve this medley alongside grilled chicken or fold leftovers into breakfast hash the next morning.
Conclusion
Nourishing and versatile, these 33 red bliss potato recipes offer endless inspiration for your kitchen. We hope you discover new family favorites among these delicious dishes! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these tasty ideas for later.
