Oven Roasted Spiced Potatoes
As a huge lover of potatoes, I love them prepared in any way. They can be roasted, fried, boiled, steamed, mashed, and tons more preparations that highlight the incredible potato. One of my favorite ways to make baby potatoes, otherwise known as creamer potatoes, is to roast them in the oven until they’re soft in the center and crispy on the outside.
These potatoes are spiced with some basic spices that are easily accessible at any grocery store, and they are incredibly simple. Just toss the potatoes in some of the spices, salt, and olive oil, then bake!
The potatoes don’t have to be of the creamer variety, you can use small red potatoes and yukon gold potatoes, but they might require a longer cook time as they are larger.
Even if you’ve never made any form of potatoes from scratch before, I guarantee it will be impossible to mess this recipe up. It truly is foolproof and totally customizable! If you want to know how to change up the recipe flavor-wise, see the notes below!
Ingredients:
- 1 bag creamer potatoes (3 lbs)
- 2-3 tbsp olive oil
- 1 tbsp paprika
- 2 tsp oregano
- 2 tsp rosemary
- 1/2 tsp cayenne
- 1 tsp salt
- 1/2 tsp pepper
Instructions:
- Preheat your oven to 400ºF. You can also do these potatoes at varying temperatures, from a range of 375º to 425º F, but expect the baking time to change slightly.
- Start by washing the potatoes well under room temperature water, ensuring that any dirt has been removed. Trust me, there are few things less pleasant than eating dirty potatoes. Dry off the potatoes well with a paper towel and cut them all in half. Cut them in half lengthwise if they are an oval shape.
- In a bowl or on a baking sheet, add the potatoes and the rest of the ingredients: olive oil, paprika, oregano, rosemary, cayenne, salt, and pepper. Give the potatoes a good toss with your hand and make sure they are all evenly coated in the spices and olive oil.
- Lay the potatoes out on a baking sheet (optionally covered with parchment paper) with the cut side facing down. This will ensure the maximum level of crispiness on both the open face and the skin of the potato.
- Bake the potatoes in the preheated oven for about 25-30 minutes for smaller potatoes, and 35-40 for larger potatoes. You will know they are done when the potato is crispy on the outside and is very soft when pricked with a fork.
Notes:
- This recipe is super fun to customize, as long as the basics aren’t changed. You can change any and all of the spices, but I’d recommend to keep the proportions of olive oil, salt, and pepper. An example of a different roasted potato would be garlic parmesan, and you could substitute the spices for garlic powder, onion powder, fresh garlic, and grated/shredded parmesan. Another great interpretation can take this in a Mediterranean direction, by substituting the spices for cumin, coriander, za’atar, sumac, and some smoked paprika. I’d definitely recommend experimenting until you find a spice blend that you love!
Oven Roasted Spiced Potatoes
Ingredients
- 3 lbs creamer potatoes substitue will small red potatoes, yukon gold
- 2-3 tbsp olive oil
- 1 tbsp paprika
- 2 tsp oregano
- 2 tsp rosemary
- 1/2 tsp cayenne
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 400ºF. Wash and dry the potatoes.
- Cut the potatoes in half, lengthwise if possible, then place on a parchment-lined baking sheet or in a bowl.
- Add the olive oil, paprika, oregano, rosemary, cayenne, salt, and pepper to the potatoes and toss until all the potatoes are well coated.
- Lay out on the baking sheet with the cut side facing down.
- Bake in the preheated oven for 25-30 minutes for smaller potatoes, and 35-40 for larger potatoes. Enjoy!
Notes
- Macros: 3.4 g fat, 24.8 g carbohydrates, 3.4 g protein
- See blog post for more instructions about baking time, spices, and oven temperature for the best results.