These oven roasted potatoes are crispy on the outside, buttery soft on the inside and make the perfect side dish for any occasion.
Oven Roasted Potatoes
I recently came across honey gold potatoes and had to give them a try. I’ve tried to do some research on this coy little potato, but there’s just not much info out there on honey golds.
They’re a buttery two bite potato (though there was another bag of one bite honey gold potatoes) that’s perfect for this recipe. They stay nice and soft on the inside and get a good crisp on the outside when roasted, pretty much making them the perfect oven roasted potatoes.
It’s such a simple side dish that is perfect for any occasion, whether it’s just a simple weeknight meal or even Thanksgiving dinner. I added parsley because I add it to pretty much anything that’s edible. But it also adds a little oomph to the presentation. It’s just a little garnish that’s definitely optional, so feel free to skip it!
The recipe comes together so quickly with just ten minutes of prep work and is ready to go on your table in just about an hour. And a serving is under 200 calories, so it’s the perfect light but still satisfying side dish.
I put together a recipe video for these oven roasted potatoes to walk you through the recipe step by step. You can watch the video below!
For more easy vegetarian recipes, be sure to join my new facebook group where I share my favorite vegetarian recipes from across the web.
Other Vegetarian Side Dish Ideas if you enjoyed this Oven Roasted Potatoes recipe:
I know everyone is currently in salad mode right now with it being January, so here are a few of my favorite salad recipes that would not only make perfect side dishes but great lunch meal preps as well!
Oven Roasted Potatoes
These oven roasted potatoes are crispy on the outside, soft on the inside and make the perfect side dish for any occasion.
- 28 oz. Honey Gold Potatoes
- 3 tbsp. Extra Virgin Olive Oil
- 1 tsp. Italian Seasoning
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- Salt and Pepper to taste
- 2 tbsp. Fresh Parsley chopped, for garnish
Preheat oven to 425F. Rinse potatoes and pat dry.
Cut potatoes in half. Place in a 9x13” baking dish.
In a medium bowl, mix together olive oil, Italian seasoning, onion powder, garlic powder and salt and pepper.
Pour oil mixture over potatoes. Mix well so potatoes are evenly coated.
Bake for 45 to 50 minutes.
Sprinkle parsley over top and mix in with potatoes.