Roasted Gold Potatoes

These roasted gold potatoes are made with simple ingredients and require very little prep. An easy side dish for weeknight dinners, just season, roast, and serve.

Course Side Dish

Cuisine American

Keyword potatoes

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 188kcal

Author Elizabeth Rodriguez

Ingredients

2 pounds gold potatoes cut into 1½–2-inch pieces
3 tablespoons olive oil or another neutral oil
1½ teaspoons salt plus more for serving if needed
½ teaspoon black pepper
2 teaspoons Italian seasoning
1 teaspoon garlic powder
2 teaspoons dry minced onion
¼ teaspoon crushed red pepper or to taste (optional)
chopped fresh herbs for garnish optional

Instructions

Preheat the oven to 400°F. Line a large baking sheet (half sheet pan) with parchment paper.
Cut the potatoes into 1½–2-inch pieces. If they are wet after washing, pat them dry with paper towels. Add them to a large bowl.
Combine the olive oil, salt, black pepper, Italian seasoning, garlic powder, dry minced onion, and crushed red pepper (if using) in a small bowl.
Pour the seasoning mixture over the potatoes and toss until they are evenly coated.
Arrange the potatoes on the prepared baking sheet in a single layer. Spread them out so they are not crowded and have space around them. If any oil or seasonings are collected in the center of the pan, spread them under the potatoes so they roast instead of burning.
Roast for 40–50 minutes, or until the potatoes are golden brown and tender. Stir and flip them halfway through the cooking time (about 20–25 minutes).
Let the potatoes rest for a few minutes before serving. Taste and add extra salt if needed. Serve and garnish with chopped fresh herbs, if desired.

Notes

Gold potatoes have thin, tender skins, so there's no need to peel them. Just give them a good wash and dry them well before seasoning.
Try to cut the potatoes into similar-sized pieces so they cook at the same rate.
I prefer roasting potatoes at 400°F instead of 425°F. They still brown nicely while making it easier to control the cooking. Keep in mind that ovens vary, so the cooking time may need to be adjusted slightly.
Line the baking sheet with parchment paper. The potatoes will still brown, and the parchment helps prevent sticking and makes cleanup easier.
Arrange the potatoes in a single layer with space between them. Crowding the pan can cause them to steam instead of roasting.

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