Due to my mother’s Irish heritage, it should come as no surprise that potatoes were a mainstay of dinners growing up. And I was always impressed by her ability to prepare them in different ways so that things never got stale. She made baked potatoes, mashed potatoes, parsley potatoes, scalloped potatoes, and even french fries. Trust me, if there’s a way to cook spuds, she’s done it. But if there’s one potato dish that I love most of all, it has to be her simple roasted potatoes.
It’s a delicious and incredibly easy dish to make. You just cube some potatoes, coat them in oil and spices, and then bake in an oven until golden brown and crispy. Honestly, that’s it! But my mother always took it a step above with two simple additions. A diced onion and a cubed sweet potato. These ingredients not only add great flavor to the dish but also make it a bit healthier.
Tips, Tricks & Suggestions
- My mother always used russet potatoes with this dish, and that’s what we will be using today. However, just about any type of potato from red to Yukon gold will work just fine.
- Once you’ve made this dish a few times feel free to play around with the seasonings. You can try adding things like onion or garlic powder to make it more savory. Different types of dried herbs like marjoram and thyme. Or even things like ground cumin and chili powder for a southwest flavor.
Mom’s Roasted Potatoes Recipe
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4 to 6
Ingredients
3 Russet potatoes, cut into inch sized cubes
1 Sweet potato, peeled and cut into inch sized cubes
1 Medium sized onion, cut into inch sized pieces
2½ Tablespoons of olive oil
¾ Teaspoon of dried rosemary
¾ Teaspoon of dried oregano
¾ Teaspoon of smoked paprika
Salt & pepper to taste
Instructions
- Preheat your oven 375℉/190℃
- Soak the potatoes and onion: Cut the russet potatoes into inch-sized cubes and place them in a large bowl filled with cold water.
Then cut up the sweet potatoes and onion into inch-sized cubes and place them in a separate large bowl filled with cold water.
- Prep the potatoes: Drain off the water from the bowl with potatoes. Transfer them to a layer of paper towels and pat them dry.
Dry the bowl and return the potatoes to it. Pour in 1½ Tablespoons of oil along with ½ teaspoon each of salt, pepper, rosemary, oregano, and smoked paprika. Toss this so that all of the potatoes are coated in oil and spices.
Transfer the potatoes to a foil-lined baking sheet making sure to leave an oval at the center.
- Place the potatoes in your heated oven and let them bake for 15 minutes.
- Prep the sweet potato and onion: While the potatoes are baking drain off the water from the bowl with the sweet potato and onion. Transfer the sweet potato and onion to paper towels and pat them dry. Dry the bowl and return the sweet potato and onion to it. Pour in 1 Tablespoon of oil, along with ¼ teaspoon each of salt, pepper, rosemary, oregano, and smoked paprika. Then toss so that everything is coated in oil and spices.
- After 15 minutes take the potatoes out of the oven and use a spatula to turn them over. Put them back to the outside and add the sweet potatoes and onion to the center.
- Finish roasting everything: Place this back in the oven and let everything roast for 30 to 45 minutes. Make sure to flip and mix everything with a spatula every 10 to 15 minutes.
You will know that the roasted potatoes are done when everything is tender, and the outsides have become golden brown & crispy. In the end, you can add more salt & pepper if you feel like it’s needed.
- Take the roasted potatoes out of the oven, transfer them to a serving bowl, and enjoy!
Moms Roasted Potatoes Recipe
Ingredients
- 3 Russet potatoes cut into inch sized cubes
- 1 Sweet potato peeled and cut into inch sized cubes
- 1 Medium sized onion cut into inch sized pieces
- 2½ Tablespoons of olive oil
- ¾ Teaspoon of dried rosemary
- ¾ Teaspoon of dried oregano
- ¾ Teaspoon of smoked paprika
- Salt & pepper to taste
Instructions
- Preheat your oven 375℉/190℃
- Soak the potatoes and onion: Cut the russet potatoes into inch-sized cubes and place them in a large bowl filled with cold water. Then cut up the sweet potatoes and onion into inch-sized cubes and place them in a separate large bowl filled with cold water.
- Prep the potatoes: Drain off the water from the bowl with potatoes. Transfer them to a layer of paper towels and pat them dry. Dry the bowl and return the potatoes to it. Pour in 1½ Tablespoons of oil along with ½ teaspoon each of salt, pepper, rosemary, oregano, and smoked paprika. Toss this so that all of the potatoes are coated in oil and spices. Transfer the potatoes to a foil-lined baking sheet making sure to leave an oval at the center.
- Place the potatoes in your heated oven and let them bake for 15 minutes.
- Prep the sweet potato and onion: While the potatoes are baking drain off the water from the bowl with the sweet potato and onion. Transfer the sweet potato and onion to paper towels and pat them dry. Dry the bowl and return the sweet potato and onion to it. Pour in 1 Tablespoon of oil, along with ¼ teaspoon each of salt, pepper, rosemary, oregano, and smoked paprika. Then toss so that everything is coated in oil and spices.
- After 15 minutes take the potatoes out of the oven and use a spatula to turn them over. Put them back to the outside and add the sweet potatoes and onion to the center.
- Finish roasting everything: Place this back in the oven and let everything roast for 30 to 45 minutes. Make sure to flip and mix everything with a spatula every 10 to 15 minutes. You will know that the roasted potatoes are done when everything is tender, and the outsides have become golden brown & crispy. In the end, you can add more salt & pepper if you feel like it’s needed.
- Take the roasted potatoes out of the oven, transfer them to a serving bowl, and enjoy!
