Honey Gold Potato Recipe

5 from 2 votes

Honey Gold potatoes are the star of this simple yet delicious recipe. Roasting them brings out their natural sweetness, while the crispy golden exterior and soft, creamy interior make them the perfect side dish for any meal. Tossed in olive oil, fresh herbs, and a touch of garlic, these potatoes are seasoned to perfection, making them irresistible.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

1.5 pounds of Honey Gold baby potatoes
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon dried rosemary or fresh if preferred
1 teaspoon fresh thyme optional
1 tablespoon fresh parsley optional, for garnish

Equipment

Baking sheet
Mixing bowl
Knife
Cutting board
Measuring spoons

Method

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prep the Potatoes: Wash and scrub the Honey Gold baby potatoes to remove dirt. To ensure that they roast evenly, cut them in half or quarters (and if you find that they don't fit easily in the pan, cut them into quarters).
Season the Potatoes: Place the cut potatoes in a mixing bowl and toss with olive oil, salt, pepper, garlic powder, rosemary, and thyme (if using). Ensure that each spud is properly coated in the seasoning.
Roast the Potatoes: Arrange the seasoned potatoes in a single layer on a baking sheet. Leave room between each potato so they roast in the oven evenly.
Bake: Pop the baking sheet into the oven and roast for 30-35 minutes, flipping the potatoes halfway through to ensure they crisp up golden on all sides. When the potatoes are done, they will be fork-tender.
Garnish and Serve: Remove the potatoes from the oven and transfer them to a serving platter once roasted. Garnish with fresh parsley for a pop of colour, and serve hot.

Notes

Storage: Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply toss them in a hot skillet with a bit of olive oil until crispy again.
Variations: You can also add lemon zest for a citrusy twist or sprinkle grated parmesan cheese over the potatoes during the last 5 minutes of roasting for extra flavor.