I make this easy roasted potato recipe a few times a month and they always come out perfect. The recipe is REALLY easy to make and comes out with a crusty-salty outside and soft, sweet interior. I recommend using the best potatoes because you will really notice the sweet, creamy taste of a Yukon Gold, or heritage Fingerling. For this recipe, I used a baby organic red potato. If you can leave the skins on, it makes preparing this dish even easier.
My secret weapon is something you probably already have in your pantry. It’s McCormick’s Montreal Steak seasoning. It’s one of the few premixed seasonings I use on a regular basis. It has the perfect blend of chunky black pepper and salt, with onion, garlic and other stuff they won’t name. It’s great on steak, but I use it more often on potatoes.
The steak seasoning and olive oil is the only thing you need to make this dish, but every now and then, I add fresh chopped rosemary to the mix. Another great addition is smoked paprika, cayenne pepper and cumin. One teaspoon of each and you’ll have the most amazing potatoes ever. Get in there and mix everything up with your hands to make sure every bit of potato is coated. To test the seasoning, taste the tip of your finger after you’ve done your mixing. It should be perfectly salted-but not too much.
- 1 ½ pounds potatoes
- 1 1/2 tablespoons McCormick Montreal Steak Seasoning
- 3 tablespoons good olive oil
Preheat oven to 375 degrees Fahrenheit.
Cut the potatoes into chunks roughly 1 1/2” square. Arrange the potatoes in a single layer on a baking sheet. Sprinkle potatoes with seasoning and drizzle with olive oil. Using your hands, toss the potatoes until coated. Roast for 25 minutes, turning twice with a spatula, until they are golden brown and soft in the center. Leave the potatoes in the oven and turn off the heat. Let them sit in the warm oven another 10 minutes. Remove from the oven and serve.