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Sometimes the simplest side dishes are the ones I make over and over again. These <\/span><\/span>Crispy Herb-Roasted Gold Potatoes <\/span><\/span><\/strong>are easy, flavorful, and go with just about anything.<\/span><\/span><\/span><\/p>\n<\/div>\n\n
Gold potatoes are seasoned with rosemary, thyme, garlic, onion, salt, and pepper, then roasted until they’re <\/span><\/span>golden and crispy on the outside and soft and creamy on the inside<\/span><\/span><\/strong>.<\/span><\/span><\/span><\/p>\n<\/div>\n\n
They’re naturally gluten-free and dairy-free, require just a few ingredients, and are an easy way to add a satisfying carbohydrate to a balanced meal.<\/span><\/span><\/span><\/p>\n<\/div>\nWhy I Love Gold Potatoes<\/span><\/span><\/span><\/h2>\n<\/p>\n\n
Gold potatoes are one of my favorites for roasting because they have a naturally <\/span><\/span>creamy, almost buttery texture<\/span><\/span><\/strong> without needing butter.<\/span><\/span><\/span><\/p>\n<\/div>\n\n
Their skins are also thin enough that there’s no peeling required. Just wash them, dry them well, cut them up, season, and roast.<\/span><\/span><\/span><\/p>\n<\/div>\n\n
Potatoes also provide carbohydrates, potassium, vitamin C, and other nutrients. I don’t believe we need to be afraid of carbohydrates. I prefer pairing them with <\/span><\/span>protein, vegetables, and healthy fats<\/span><\/span><\/strong> to create a balanced, satisfying meal.<\/span><\/span><\/span><\/p>\n<\/div>\nCrispy Herb-Roasted Gold Potatoes<\/span><\/span><\/h2>\n<\/p>\nIngredients:<\/span><\/span><\/h3>\n<\/p>\n\n
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1\u00bd lbs gold potatoes, cut into bite-sized pieces<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
Olive oil spray, approximately 1 tablespoon<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
1 teaspoon dried rosemary<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
1 teaspoon dried thyme<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
1 teaspoon garlic powder<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
\u00bd teaspoon onion powder<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
\u00be teaspoon sea salt<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
\u00bc teaspoon black pepper<\/span><\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\nDirections:<\/span><\/span><\/h3>\n<\/p>\n\n
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Preheat the oven to <\/span><\/span>425\u00b0F<\/span><\/span><\/strong>.<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
Wash the potatoes and dry them thoroughly. Cut them into evenly sized, bite-sized pieces so they cook at approximately the same rate.<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
Place the potatoes on a large baking sheet and spray evenly with olive oil.<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
Sprinkle with the rosemary, thyme, garlic powder, onion powder, salt, and black pepper. Toss well until the potatoes are evenly coated.<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
Spread the potatoes back into a <\/span><\/span>single layer<\/span><\/span><\/strong>, leaving a little space between the pieces. This helps them roast and brown rather than steam.<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
Roast at <\/span><\/span>425\u00b0F for 45 minutes<\/span><\/span><\/strong>, tossing or flipping them about halfway through.<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
The potatoes are ready when they’re golden brown and crispy around the edges and easily pierced with a fork.<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
Serve warm.<\/span><\/span><\/span><\/p>\n<\/li>\n<\/ol>\n<\/div>\nHow to Get Your Roasted Potatoes Crispy<\/span><\/span><\/span><\/h2>\n<\/p>\n\n
There are two things that make a big difference: <\/span><\/span>dry potatoes and enough room on the pan<\/span><\/span><\/strong>.<\/span><\/span><\/span><\/p>\n<\/div>\n\n
After washing your potatoes, dry them really well before adding the olive oil and seasonings. Excess moisture can prevent them from getting those crispy edges.<\/span><\/span><\/span><\/p>\n<\/div>\n\n
You also don’t want to overcrowd your baking sheet. If the potatoes are packed too tightly together, they’ll steam instead of roast.<\/span><\/span><\/span><\/p>\n<\/div>\n\n
And don’t skip flipping them halfway through. That’s what helps you get those delicious browned edges on more than one side.<\/span><\/span><\/span><\/p>\n<\/div>\n
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