I see these Roasted Gourmet Potatoes as the grown up version of french fries. They are a little more sophisticated looking than french fries with more flavor overall. But they are still really quick and easy enough to make on a weeknight. And you can dip them in ketchup or a fancied-up spicy or truffle mayonnaise, if you'd like!
Making the Potatoes
Roasted Gourmet Potatoes are simple to make for a weeknight family meal or even for a crowd (as long as you have the space in your oven). Start by scrubbing and rinsing the potatoes. Cut them into even sizes, as big or small as you like. I usually try to keep them in about 1 inch chunks so that they won't take too long to cook. Then toss the potatoes and onions with oil. Once they are evenly coated with oil, sprinkle on the remaining seasonings and toss until they are coated well. Making sure that they are coated well with oil prior to adding the seasonings will help the spices stick to them more evenly.
Perfectly Roasted Potatoes
Spread the potatoes out in an even layer on a well greased, foil lined baking sheet. This will prevent them from sticking, help brown the bottoms without needing to stir them and make for easy clean up. Talk about a win there! The more room you can leave between the potatoes, the crispier they will get. When they are close together, they release steam which prevents them from becoming crispy. They will still taste great though!
Allergy Friendly & Lots of Options!
These Roasted Gourmet Potatoes are filling and very allergy friendly too. My recipe is made without most of the major food allergens. It can be dairy free by omitting the parmesan cheese or using a dairy free substitute. All kinds of potatoes work wonderfully for this recipe. Reds, Yukon golds, russet and white potatoes are all great options. The day I made this batch, I saw a bag of gourmet potatoes at Costco and wanted to give them a try. They were fantastic:-)
To pump up the "gourmet" factor, try sprinkling the potatoes with a little truffle salt or a drizzle of truffle oil when they come out of the oven. You can kick up ketchup or mayonnaise by mixing in curry, truffle oil, harissa or chipotle peppers. The possibilities are endless!!! You can leave a bunch of sauces out when serving them, so everyone can pick what they want. They are delicious topped or not!
More Potato Goodness
Check out my Browned Butter Mashed Sweet Potatoes, Roasted Garlic Mashed Potatoes, Roasted Sweet Potatoes, Sweet Potato Fries, Chicken Sausage and Potato Sheet Pan and Sweet Potato, Brussels Sprouts and Bacon Sheet Pan
Roasted Gourmet Potatoes
Ingredients
- 2 Lbs potatoes
- 1 Tbsp olive oil - or any oil you want to use
- ½ cup thinly sliced sweet onion - red onion or shallots
- 1-2 teaspoon garlic powder
- 2-3 teaspoon Italian seasoning
- salt & pepper to taste
- ⅓ cup grated Parmesan cheese - optional topping, vegan cheese works too
- ¼ cup finely chopped fresh chives or parsley - optional topping
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil and grease well with oil.
- Wash and cut your larger potatoes so they are all about the same size as the smallest whole potatoes. I like a 1 inch pieces.
- Put the potatoes and onions in a large bowl and toss with oil until evenly coated. Sprinkle and toss with garlic powder, Italian Seasoning, salt and pepper until well coated (adjust the amount of seasonings to your taste if needed).
- Spread the potato mixture onto a foil lined & greased baking sheet in a single layer. The more room you can leave between the potatoes, the crispier they will become. The closer they are together, the more they will steam, reducing the crispiness.
- Roast for about 20-25 minutes or until they are browned and crisp the way you like them. Remove from oven and top with parmesan cheese and chives/parsley and serve with a bunch of yummy dips and seasonings if you'd like.
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