Roasted Golden Potatoes

Potatoes are a great way to stretch a meal with very little money, and these Golden Roasted Potatoes are one of my favorites. They are both super easy to make and super tasty, so everyone is happy when they show up on the table.

I came up with this recipe by reverse engineering a seasoning mix I found at a party. When I first had these roasted potatoes they stopped me in my tracks. I usually don’t like potatoes because they can be super bland but these came out so nice and flavorful I had to share it and make it reproducible from stuff in my kitchen.

Ingredients & Equipment

Ingredients

• Potatoes: I used one medium potato per person to make this recipe, so four potatoes for my family to eat these beautifully roasted potatoes. This could be scaled to 6 medium potatoes with no changes to the seasoning. I used Yukon gold potatoes, but red potatoes could also be used. Fingerling potatoes could be used, but maybe cut them in half to allow the seasoning to penetrate.
• Olive Oil: Use quality olive oil for a clean taste. Melted butter could also be used to change to a down-home flavor.
• Sea Salt: The main flavor in this recipe. A bigger grain of salt would add a level of outside saltiness since it wouldn’t entirely enter the potato. Something to experiment with.
• Powders and Herbs: I use dried powders and herbs for simplicity. The flavor doesn’t change much in the oven, so that’s also a plus.
• Rosemary: I would suggest switching to fresh rosemary if you have it on hand. Dried rosemary is a bit course and far less aromatic than fresh.

Equipment

• Mixing Bowl: I use my Rubbermaid with the red lid to combine ingredients, cap, and shake to mix. Definitely, my favorite way to coat food in sauce.
• Baking Sheet: Big enough so you can spread out your potatoes so they don’t overlap. Line with parchment for soft potatoes, or roast potatoes on the metal for a crispier finish.
• Spatula: In case you don’t have a lid and need to mix by hand. I love my colorful spatulas and you really cant have enough.

Preparation

Preparing these Golden Roasted Potatoes

Making these roasted potatoes is quite easy, so I will try to keep this concise. First, you have to slice, chop, etc. however you prefer your potatoes. In the recipe, I sliced them and then cut them in half for manageable pieces. All at your preference, as long as they are approaching bite-size, they should cook up nicely.

For the seasoning, I combine the flavorings into the olive oil and mix them before adding them to the potatoes. In my head, adding combined flavor to the potatoes is a better way to get even flavor throughout the batch. So, olive oil and then all the seasoning into a small bowl, mix to combine, pour over the potatoes, and mix to spread evenly.

And that’s about it. Make sure to mix the potatoes thoroughly to get an even flavor, once you do that you are good to get it in the oven.

Cooking the Potatoes

Preheat the oven to 400*F. This is probably flexible by 25*F if you are cooking something else with them. Spread the potatoes over the surface of a baking sheet or two. Line with parchment paper if you like soft potatoes, or place directly on the sheet for a more crispy roasted potato. Make sure they are not overlapping to ensure even cooking and even browning. Place the baking sheet in the top half of the oven so the broiling step is effective. Bake for 30 minutes.

After 30 minutes, turn the broiler on high and broil for 3-5 minutes. Keep an eye on them and turn them or cut it short if they seem to be getting too dark.

Storing your Roasted Potatoes

Store your leftover Golden Roasted Potatoes in a sealed container or Ziplok bag. Should be good for up to 1 week. Reheat your potatoes in the toaster oven for best results, similar to french fries. I ate them cold the day after and they were still quite wonderful.

Enjoy!