Roasted red potatoes

8 foods you’re reheating wrong Tzankov
Roasted potatoes: Microwaving usually produces soggy and inconsistently reheated potatoes. Go the extra yard and heat your oven to 400 degrees, put the potatoes on a sheet pan and cover them in tinfoil. They'll reheat through in about 15 minutes. Remove the tinfoil for another five minutes to add crispness.

The great thing about this recipe is that you can modify the seasonings any way you like? Want a curry kick? How about massive garlic flavor? Maybe even Middle Eastern or Asian flavors? Feel free to play around.

You can do your prep well ahead, too. Cut the potatoes and onions up and store them in the refrigerator. Mix your spices and store them in a sealed plastic container or bag. That way, when halftime starts, just dump everything together and you’ll be ready to fry your steaks while the ‘taters cook.
3 lbs. red potatoes, washed and cut in 1-inch cubes, skins on
2 large onions, coarsely chopped
2 tbsp. granulated garlic (or garlic powder)
1 1/2 tbsp. kosher salt
1 tbsp. chili powder
2 tsp. paprika
1/3 c. olive oil

Preheat oven to 450°.You know what’s coming, right? Mix all ingredients in a large bowl. Toss to coat. Add extra olive oil if needed. Pour into large greased or nonstick roasting pan. Roast, stirring every 10-15 minutes, until potatoes are tender and a crust has begun to form on them.Warning: These are highly addictive. You will find yourself manufacturing events just so you can make them.