Red potatoes may have a mild flavor, but the colorful potatoes with red skin and white flesh are nutritional powerhouses that provide generous quantities of fiber, potassium, antioxidants and vitamin C. Red potatoes are especially suitable for roasting, as the potatoes are firm and retain their shape during the cooking process. Roast red potatoes using a small amount of oil, and the seasonings of your choice.

Because the skin is tender and smooth, pre-cooking preparation of red potatoes is a simple task. Wash the potatoes under cool running water, using a soft vegetable brush to remove dirt. If the potatoes are large, use a vegetable peeler to remove the skin. Otherwise, leave the flavorful, fiber-rich peel intact. Cut small red potatoes in half, and cut larger potatoes into quarters. Small new red potatoes can be roasted whole in their skins if you prefer.

A small amount of oil adds flavor and keeps the potatoes' cut surfaces from becoming dry during roasting. It also aids browning, giving the roasted potatoes their characteristic golden-brown color. Place the potato chunks in a large mixing bowl, then drizzle the oil evenly over the potatoes. Use melted butter if you like, or avoid saturated fat and opt for a heart-healthy oil such as olive or canola oil. Stir the potatoes carefully to ensure that all of the chunks are evenly coated. Alternatively, if you'd like to use less oil, arrange the potatoes on their baking sheet and spray them with a vegetable oil pan spray.

Seasonings and flavorings are a largely a matter of personal choice and may be as basic as salt, pepper and garlic salt. For extra flavor, add fresh or dried rosemary, along with finely minced garlic cloves. Chopped, fresh parsley adds flavor and color to your roasted potatoes. For fiery roasted potatoes, add a bit of red pepper flakes or a few drops of hot sauce. If you're serving younger kids, combine the oiled potatoes with a ranch-flavored seasoning mix. Stir the potatoes to distribute the seasonings and flavorings.

Spread the red potatoes, one layer deep, in an oiled baking pan. Roast the potatoes in an oven preheated to 350 degrees. Roast the potatoes until they are golden brown and fork-tender -- about 45 minutes. Stir the potatoes carefully after about 20 minutes, to redistribute them and expose all sides to the oven's heat.