Go Back

Spiced Roasted Potatoes

Course: Side dish/Potatoes
Cuisine: American
Author: Michelle De La Cerda
Spiced Roasted Potatoes ~ Three types of potatoes (sweet, red, and golden), diced and spiced then roasted; the perfect side dish to any meal.


  • 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


  1. Pre-heat the oven to 425°
  2. Prep the potatoes, peeling the sweet and cleaning the red and golden.
  3. Cube them to the desired size.
  4. Toss them in a bowl or zip-seal bag.
  5. For more even coating, mix all the spices together in a small bowl or in a mortar and pestle.
  6. Add the olive oil to the potatoes and coat.
  7. Once the potatoes are coated, sprinkle the spices in, taking care to jostle the bag or stir the bowl while doing so.
  8. After all the spices have been head, seal and give a vigorous shake and mix, so all the potatoes are coated in the spices.
  9. Spread the potatoes in a single layer on the cast iron pan.
  10. Bake for approximately 20 minutes for smaller diced and up to 40 for a larger dice; flipping the potatoes half way through.
  11. Once done to desired tenderness and crispiness, serve and enjoy immediately.