Roasted Baby Gold Potatoes
Learn how to roast baby gold potatoes to crispy, golden deliciousness with this easy recipe. Perfect for a side dish or snack!
Ingredients
- 1 pound Baby Yukon Gold potatoes
- 3 tablespoons olive oil
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional) or a teaspoon of hot sauce for heat
Instructions
- Preheat your oven to 400°F (200°C) and place the baking sheet on the middle rack.
- Wash the potatoes and pat them dry with paper towels.
- Slice each potato in half. If there are any very large potatoes in the bag, cut them twice.
- Measure all of the seasonings into a large mixing bowl. Add the olive oil and whisk until combined.
- Add the potatoes to the bowl. Toss them with a rubber spatula to evenly coat them with seasoning.
- Turn all of the potatoes cut side down on the baking sheet, leaving room between each piece for air to circulate.
- Roast the potatoes for 30-40 minutes or until they are all golden brown on the cut side. There is no need to toss them while they're roasting.
- Let rest for five minutes. Season with additional salt if needed.
Notes
You can substitute Baby Yukon Gold with other small potatoes.
I'm using kosher salt. You can also use flaked sea salt, Malden salt, or pink Himalayan salt. If you're using table salt, use a little bit less than what's called for. Because of the size of the crystals, table salt of finely ground pink salt will be a little saltier.
For heat add a teaspoon of hot sauce, such as Cholula, or a ¼ teaspoon cayenne pepper into the oil before adding the potatoes.
Try some of our delicious seafood recipes with your roasted Baby Golds for your main course.
Nutrition
Calories: 183kcalCarbohydrates: 20.5gProtein: 2.4gTotal Fat: 10.6gSaturated Fat: 1.5gSodium: 443.5mgPotassium: 488.4mgFiber: 2.7gSugar: 0.9gNet Carbohydrates: 17.8g
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