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.
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.
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?
- Scrub and trim the potatoes. Cut them in half and place in a large mixing bowl.
- Coat the potatoes with the olive oil.
- Sprinkle on the seasoning salt and toss well to coat.
- Transfer the potatoes to a 9×13-inch baking dish.
- 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.
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.
If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
- 3 pounds small gold potatoes scrubbed and trimmed, and cut in halves or quarters if large
- 1/4 cup olive oil
- 1 Tablespoon FishMama Spice plus more to taste
- 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 9x13-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.
Leftover potatoes are great hot or cold. Store in the refrigerator in a covered dish for up to 4 days.
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But you got my hooked on 21 Seasoning Salute. : )
I meant “me.” Oh well.
I knew what you meant. You could probably use 21SS too.
Can you elaborate on making a double batch?? Cook all the way and then flash freeze and bag to serve at another date?
I just mean since there are eight of us, we go through this batch pretty quickly.
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.
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!!!
I love the FishMama Spice recipe! Really amped up the flavor of simple roasted potatoes!