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    Home » Budget Recipes

    Easy Roast Potatoes You’ll Want to Keep All to Yourself

    Published: Nov 25, 2019 · Modified: Jan 27, 2021 by Jessica Fisher

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    Want an easy potato side dish? This is it. Easy Roast Potatoes are a great accompaniment to cooked meats and vegetable dishes. Perfect for a holiday dinner.

    spoon in bowl of roast potatoes with red checked cloth this …

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    You know when you call people to table, and they take their ever-loving sweet time? You’ve worked so hard and here the food is getting cold!

    Yeah, I get that.

    The first time I made these potatoes, my people did me that way.

    But after I dug in? Well for once, I was thrilled that my people dawdled on their way to the table.

    You snooze, you lose, people! More potatoes for me!

    Roast Potatoes You’ll Want to Keep All to Yourself

    These uber-scrumptious, Roast Potatoes are so easy to make; it’s not even funny.

    They are similar to my Simple Dill Potatoes — only SURPRISE! No dill.

    The main differences are that I used itty bitty gold potatoes and copious amounts of homemade seasoned salt, my signature FishMama Spice. It took about five minutes to mix up the potatoes since I already has the spice mix on hand.

    If you don’t already, make a double batch of the seasoning to keep on hand for adding quick flavor to dishes any time.

    The potatoes are generously seasoned, crisp on the outside, fluffy and tender on the inside. They are a great accompaniment to roast and grilled meats as well as vegetarian dishes. They are a great stand in for fries, alongside a burger.

    They are, for sure, potatoes you’ll want to keep all to yourself. I love to serve this for a non-traditional Easter dinner menu.

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    turkey dinner with roast potatoes

    Do you boil potatoes before roasting them?

    Traditional, English roast potatoes are boiled before being tossed in oil and roasted.

    Since I like to save time in the kitchen as much as possible, I’ve skipped the boiling step here. While the interior texture is a tad different, you still get fluffy insides and crispy skins.

    How do you cook potatoes fast?

    Potatoes are notorious for taking a long time to cook. The trick to fast-cooking potatoes is to cut them small and cook at a high heat.

    In this recipe, we use small Yukon Gold potatoes cut in half. Their diminutive size helps them to cook quickly in the hot oven.

    How do you make roast potatoes?

    1. Scrub and trim the potatoes. Cut them in half and place in a large mixing bowl.
    2. Coat the potatoes with the olive oil.
    3. Sprinkle on the seasoning salt and toss well to coat.
    4. Transfer the potatoes to a 9×13-inch baking dish.
    5. Then slide the pan into the oven at high heat and let the heat and spice do their magic. The oil helps the potatoes crisp and develop this delicious caramelization.
    step by step photos of roast potatoes

    Real food real easy

    Yukon Gold potatoes are not the cheapest variety in the store. Look for them on sale and make this!

    If you only have room for russets or reds in the budget, that’s totally cool, just cut them into chunky bite-size pieces. But, if you can get golds, do it. They have a buttery, rich taste that is amazing.

    What kitchen tools do you need to make roast potatoes?

    This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

    Here are the tools that I use for this recipe:

    • large mixing bowl
    • 9×13-inch Pyrex with lid – I love these pans! They are great for freezing and stack well.
    large serving bowl of roast potatoes with red checked cloth
    If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
    large serving bowl of roast potatoes with red checked cloth

    Easy Roast Potatoes

    Want an easy potato side dish? This is it. Easy Roast Potatoes are a great accompaniment to cooked meats and vegetable dishes. Perfect for a holiday dinner.
    4.67 from 6 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 164kcal
    Author: Jessica Fisher

    Ingredients

    • 3 lb Yukon gold potato scrubbed and trimmed, and cut in halves or quarters if large
    • ¼ cup  olive oil
    • 1 tbsp  Homemade Seasoned Salt plus more to taste
    US Customary – Metric

    Instructions

    • Preheat the oven to 400 °.
    • In a large mixing bowl toss the potatoes with olive oil to coat. Season generously with the FishMama Spice and toss until herb and spices are well distributed. Transfer to a 9×13-inch baking dish.
    • Bake for 30 to 45 minutes or until tender and golden brown. Stir once or twice during cooking to prevent sticking.
    • Adjust seasonings and serve hot.

    Notes

    Leftover potatoes are great hot or cold. Store in the refrigerator in a covered dish for up to 4 days.

    Nutrition

    Calories: 164kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 703mg | Fiber: 4g | Vitamin C: 19mg | Calcium: 51mg | Iron: 6mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.
    A plate of roast potatoes
    « Homemade Chicken Pot Pie Recipe (Freezer-Friendly)
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    Reader Interactions

    Comments

    1. Kathleen

      April 09, 2023 at 1:30 pm

      5 stars
      These potatoes were really good and so easy to make. They were a great Easter side, but would go well with any type of roast or main dish meat.

      Reply
      • Jessica Fisher

        April 17, 2023 at 10:45 am

        Always great to hear!

        Reply
    2. deesselisa

      November 18, 2021 at 8:06 am

      5 stars
      This is pretty much the only way I eat potatoes anymore cuz they are that good. I just put them on a metal baking sheet cuz I like to get them as crispy on the outside as I can. I like to use walnut oil also cuz I like the flavor it adds. And I might add some garlic or cumin or parsley etc. depending on what I’m serving them with.

      Reply
    3. Michelle

      April 12, 2020 at 12:16 pm

      5 stars
      I wanted a delicious recipe for oven potatoes to use for Easter and knew Jessica & good cheap eats was the place to look. Glad I did because this recipe was spot on.
      Thanks!!

      Reply
      • Jessica Fisher

        April 12, 2020 at 5:10 pm

        Yay! So glad it was a hit. 🙂

        Reply
    4. Carol

      December 30, 2019 at 5:49 pm

      4 stars
      Easy. Tasty. My husband really liked!

      Reply
      • Jessica Fisher

        December 30, 2019 at 5:52 pm

        Glad you enjoyed them!

        Reply
    5. Shelly

      January 13, 2017 at 9:14 am

      I love the FishMama Spice recipe! Really amped up the flavor of simple roasted potatoes!

      Reply
    6. Kim

      September 29, 2014 at 6:30 pm

      Oh my goodness! These were delicious! I used red potatoes because that’s what I had. My 4yo wasn’t going to eat them, but once she did she LOVED them! Half of the recipe was enough for us, but I could have finished off the rest of them by myself. Delicious!!!

      Reply
    7. Heather @ My Overflowing Cup

      June 23, 2014 at 6:58 pm

      I”m always amazed that the humble potato, some oil, and a little spice can make such a great side dish! Thanks for the Fish Mama Spice recipe.

      Reply
    8. Stacy

      June 22, 2014 at 10:54 pm

      Can you elaborate on making a double batch?? Cook all the way and then flash freeze and bag to serve at another date?

      Reply
      • Jessica Fisher

        June 24, 2014 at 7:59 pm

        I just mean since there are eight of us, we go through this batch pretty quickly.

        Reply
    9. Kirstin

      June 22, 2014 at 10:13 am

      I meant “me.” Oh well.

      Reply
      • Jessica Fisher

        June 24, 2014 at 7:59 pm

        I knew what you meant. You could probably use 21SS too.

        Reply
    10. Kirstin

      June 22, 2014 at 10:12 am

      But you got my hooked on 21 Seasoning Salute. : )

      Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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