Spiced Roasted Potatoes ~ Three types of potatoes (sweet, red, and golden), diced and spiced then roasted; the perfect side dish to any meal.Spring has sprung and this gal couldn’t be happier. Although, it’s hard to tell where I live, but the calendar tells me it has sprung.
Most of the snow has melted save upon the mountain tops (where it belongs, in my opinion). My grass is starting to turn green again (and the weeds are growing in the rock beds again, grrr). But with the arrival of spring, I’m not quite ready to part with some of my favorite more heartier foods; like potatoes.
Potatoes and I are old friends. Sadly, we had to part company a few years back and now they only make an occasional appearance on my dining table. And when they do, they come in a ‘go big or go home’ type fashion.
Enter these Spiced Roasted Potatoes. Since I was craving roasted potatoes, I thought to myself, why only have one type of potato when I can have 3! Or maybe it more a matter of not knowing what type of potato I actually wanted to eat.
The latter is probably more truthful.
Having settled upon 3 types of potatoes, my next task was how to roast them. I’ve roasted many a potato over the years and have my favorite or go-to seasoning blend, but thought it was time to mix things up. I pulled open my spice cabinet and decided to play several I found inside. After I made my lovely and slightly ‘heated’ blend, I cleaned, diced, and tossed them together with a bit of olive oil. The next step was to put them in a pan.
This post is sponsored by Camp Chef. As part of my on-going relationship with them, I received a 14″ Premium Cast Iron Pizza Pan to review, however all thoughts and opinions, glowing, gushing, or otherwise are 100% my own.
I love my cast iron skillet; it’s one heck of a work horse and was my first choice for roasting these potatoes, but I didn’t want the high sides that the skillet has. Then it was one of those ‘oh daaa’ moments and I reached for the pizza pan.
It was the perfect choice. I wanted the low sides but I really wanted the potatoes to get crispy while roasting. It did just that. Rather awesomely to boot. The potatoes were fleshy and tender on the inside, but I got the crispy outside I craved. These Spiced Roasted Potatoes make a great side dish to pretty much any meal, but I went stereotypical, meat & potatoes, and cooked up a steak in that cast iron skillet I rejected for these potatoes. Lots of oohs and ahhs around the table that night, even from the child who doesn’t really like potatoes…but she said they were like fries, so they were ok. I’ll take that praise.
I’m a huge fan of all my Camp Chef cast iron cookware. I love, love, love their 12″-Skillet as seen here with my Sticky Chicken or my Apple Pear Spice Cake. The griddle-like pan, which is actually their Cast Iron Pizza Pan makes amazing pancakes like my BlackBerry Sour Cream Pancakes. The Cast Iron Bread Pan made one incredibly tasty Chocolate Malted Banana Bread. I have yet to be disappointed by any item I’ve worked with in the Camp Chef cast iron product line. I know you won’t be either.
Spiced Roasted Potatoes
- 1 lb sweet potatoes; peeled and cubed
- 1 lb red potatoes; cubed
- 1 lb golden potatoes; cubed
- 1/2 tsp coriander powder
- 1/2 tsp fennel seed
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp paprika
- 1/2 tsp granulated garlic
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 3-4 tbsp extra virgin olive oil
Pre-heat the oven to 425°
Prep the potatoes, peeling the sweet and cleaning the red and golden.
Cube them to the desired size.
Toss them in a bowl or zip-seal bag.
For more even coating, mix all the spices together in a small bowl or in a mortar and pestle.
Add the olive oil to the potatoes and coat.
Once the potatoes are coated, sprinkle the spices in, taking care to jostle the bag or stir the bowl while doing so.
After all the spices have been head, seal and give a vigorous shake and mix, so all the potatoes are coated in the spices.
Spread the potatoes in a single layer on the cast iron pan.
Bake for approximately 20 minutes for smaller diced and up to 40 for a larger dice; flipping the potatoes half way through.
Once done to desired tenderness and crispiness, serve and enjoy immediately.