Aww, I’m still dreaming about these Roasted Golden Butter Potatoes, or as I like to call them, little nuggets of potato perfection.
I’ve done roasted potatoes before, but friends, these golden potatoes or “butter potatoes,” as they have been nicknamed are made to be roasted.
I had heard that golden potatoes actually taste like they have butter in them, but I never believed it. They’re usually significantly more expensive then the russet or red potatoes at my grocery stores, so I had never tried them. A few weeks ago they were on sale so I picked up a bag and on a night where we needed dinner quick I chopped some, tossed them in olive oil and sea salt, threw them in the oven and roasted ’em right up.
When we sat down to eat dinner and I popped one in my mouth, I was floored. “Holy cow, these are amazing!” was all I could say. I should have kept it to myself and hurriedly served myself what was left of them. Once everyone tasted them we were all fighting for more.
The flavor is unique and really does taste like there is butter or at the least something magic in the potato that takes it’s flavor over the top. I am now willing to splurge on the fancy Golden Potatoes once in a while, just so I can roast them and enjoy their perfection.
The toss-in olive oil, coarse sea salt, and a little black pepper are crucial to the deliciousness. Don’t try and cut that corner or I can’t guarantee that your mind will be blown. We served them with baked fish but they would be great with chicken, meatloaf, or basically any meat and potatoes meal.
Roasted Veggies Rock
- 2½ lbs golden potatoes, cut into large cubes
- ¼-1/3 cup olive oil
- 1 tsp coarse sea salt
- Cracked black pepper, if desired
- Dried parsley for garnish, if desired
- Preheat oven to 425 degrees.
- Spray a large cookie sheet with cooking spray
- In a large bowl toss together large cubes of potato, olive oil, sea salt and pepper until everything is evenly coated
- Pour out evenly on cookie sheet, place in preheated oven and bake for 25-30 minutes, stirring once halfway through. Potatoes should be starting to get crispy on at least one side. If not cook for an additional 5 minutes
- If desired sprinkle with dried parsley and serve
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