Description
These perfectly seasoned roasted potatoes are crispy on the outside and tender on the inside, flavored with a blend of paprika, garlic, onion, cumin, and chili powder. Ideal as a flavorful side dish, they are roasted to golden perfection with a simple olive oil and spice coating.
Ingredients
Potatoes
- 6 large Yukon Gold Potatoes
Seasoning Mix
- 1/4 cup olive oil
- 1 1/2 teaspoons paprika
- 1 1/4 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper to prevent sticking, but keep an eye on it since the high heat can sometimes cause the parchment to brown.
- Prepare Potatoes: Peel the Yukon Gold potatoes and dice them into evenly sized cubes. Place the diced potatoes into a large mixing bowl and set aside.
- Make Seasoning Mixture: In a smaller bowl, combine the olive oil with paprika, garlic powder, onion powder, cumin, chili powder, black pepper, and salt. Stir well to create a uniform seasoning oil blend.
- Coat Potatoes: Pour the olive oil and spice mixture over the diced potatoes. Mix thoroughly to ensure all potato pieces are evenly coated with the seasoning.
- Arrange on Baking Sheet: Spread the seasoned potatoes out in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal roasting.
- Roast Potatoes: Bake the potatoes in the preheated oven for 35 to 45 minutes. Stir the potatoes every 10 minutes to promote even cooking and browning on all sides.
- Check for Doneness and Season: Once the potatoes are crispy on the outside and tender on the inside, remove them from the oven. Taste and add extra salt if desired before serving.
Notes
- Using Yukon Gold potatoes provides a creamy texture inside and a crispy exterior after roasting.
- Adjust chili powder to your preferred spice level; reduce for milder flavor.
- Stirring every 10 minutes ensures even browning and prevents sticking.
- Line the baking sheet with parchment paper for easier cleanup, but monitor to prevent burning due to high oven temperature.
- Serve immediately for best texture, as reheated roasted potatoes can lose crispiness.
