I love potatoes. Jim loves potatoes. The kids love potatoes. And, roasted potatoes are one of our favorite side dishes. They are super easy in the oven or in the air fryer. And can we talk about variety. One of our favorite roasted potato is just to sprinkle it with salt and dill weed. Perfect to go with our Easy Smoked Salmon. But perhaps even better than the dilly version is Everything Roasted Potatoes.
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Everything Seasoning for the Win
We love everything seasoning around here. And it’s variations like Everything Venison Schnitzel. Like the schnitzel, this recipes doesn’t rely on Everything Dry Rub because if you’re roasting veggies, you want some real onion and some real garlic, not the dehydrated kind.
We just slice up some sweet onion. Then we peel and slice some garlic cloves. Cut some baby potatoes in half or in quarters depending on the size. Toss them in olive oil. Spread them on a cooking sheet lined with parchment. Sprinkle with salt, sesame seeds, poppy seeds and our secret everything ingredient, mustard seeds.
Pop them in the oven for half an hour to 45 minutes. Done.
If you like them a little faster, you can pop them in the air fryer. We set the temp to 400º F and cook them for about 15 minutes. Stir once or twice.
Everything Roasted Potatoes for Dinner
Serve them with your favorite main dish. Our favorites for roasted potatoes include Everything Venison Schnitzel, Easy Smoked Salmon or Dill Pickle Chicken (smoked or crock pot edition). So really what that means is these little Everything Roasted Potatoes go with EVERYTHING.
Everything Roasted Potatoes
Equipment
- oven or air fryer
- baking sheet
- parchment paper
- knife
Ingredients
- 1 medium sweet onion sliced
- 3-6 cloves garlic sliced
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1½ teaspoon mustard seeds
- 1 teaspoon coarse Kosher salt
- pepper to taste
Instructions
- Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
- Slice the onions and garlic, cut the potatoes in half or in quarter.
- Toss the veggies in olive oil to coat.
- Put potatoes, onions and garlic on the prepared pan. Sprinkle with seeds and salt.
- Bake 30-45 minutes until potatoes are fork tender.
