Easy Roast Potatoes

Ingredients

• 1.36 kg (3 lb)Yukon Gold potatoes, scrubbed and trimmed, halved or quartered if large
• 60 ml (1/4 cup)olive oil
• 15 ml (1 tbsp), plus more to tastehomemade seasoned salt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Season the potatoes

   In a large mixing bowl, toss the potatoes with the olive oil until coated. Season generously with the listed homemade seasoned salt (called FishMama Spice in the method) and toss until the herbs and spices are evenly distributed. Transfer to a 23 × 33 cm (9 × 13-inch) baking dish.

3. 3

   Roast until golden

   Bake for 30 to 45 minutes, until the potatoes are tender and golden brown. Stir once or twice during cooking to help prevent sticking.

4. 4

   Adjust and serve

   Taste and adjust the seasoning, then serve hot.

What are roast potatoes?

Roast potatoes are a familiar side dish in many American home-cooked and holiday meals: pieces of potato are coated in fat and baked until tender inside and browned outside. This version keeps the preparation simple, using Yukon Gold potatoes, olive oil and seasoned salt.

Yukon Golds have a naturally buttery texture, while cutting larger potatoes into halves or quarters helps the pieces cook at a similar pace.

Nutrition and macros by portion

The nutrition label shows one serving as written: 164 calories, 4g protein, 21g carbs, 8g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes most of the fat and potatoes provide a smaller amount of protein. Pair a serving with a protein-rich main and another vegetable for a more balanced plate.

Choosing the potatoes

Yukon Golds: Their creamy flesh suits roasting, and their size makes them easy to cut into hearty pieces. Scrub and trim them before cooking, then halve or quarter any large ones.

Coat and season evenly

Olive oil: Toss the potatoes in a large bowl so the oil reaches the cut surfaces and helps them brown in the oven.

Seasoned salt: The ingredient list specifies homemade seasoned salt, while the method calls it FishMama Spice. Use the listed seasoned salt, distributing it across the potatoes; add more after roasting if needed.

Watch the roasting cues

Doneness: The potatoes are ready when a fork meets little resistance and the outside is golden brown. The stated roasting time is 30 to 45 minutes, so check the larger pieces towards the end.

Stirring: Turn the potatoes once or twice during baking to reduce sticking and expose more surfaces to the hot dish.

Serving the potatoes

These potatoes are designed to accompany cooked meats or vegetable dishes, and they also fit easily into a holiday meal. Serve them hot so their browned edges are at their best.

Since the seasoning is adjustable, taste before serving and add a little more seasoned salt only if the potatoes need it.

Recipe notes & tips

• Cut large potatoes into similarly sized pieces so they roast at a more even rate.
• Toss thoroughly to coat the potatoes with the oil before adding them to the baking dish.
• Stir once or twice during roasting to help keep the potatoes from sticking.
• Begin checking for tenderness at the shorter end of the 30-to-45-minute cooking window.
• Taste the potatoes before adding extra seasoned salt, as the seasoning blend may already be salty.

Variations

• Add black pepper: Grind it over the potatoes along with the seasoned salt.
• Use fresh herbs: Toss chopped herbs through the potatoes just before serving.
• Add garlic: Include a little minced garlic with the oil and seasoning.
• Change the seasoning: Use a different savoury seasoning blend in place of the homemade seasoned salt.
• Serve with a dip: Put out a simple sauce alongside the hot potatoes.

Common mistakes to avoid

• Uneven pieces: Large and small pieces cook at different rates; cut the potatoes into roughly similar sizes.
• Patchy oil coating: Dry or uncoated spots brown less evenly; toss thoroughly in the bowl before roasting.
• Skipping the stir: Potatoes can stick to the dish; turn them once or twice during cooking.
• Overlooking doneness: Colour alone does not guarantee tender centres; check a piece with a fork.
• Over-seasoning: Seasoning blends vary in saltiness; taste before adding more at the end.

How to store

Refrigerate leftover potatoes in a covered container for up to 3 days. Reheat in an oven or frying pan until hot; this helps bring back some of the browned texture.

Frequently asked questions