I had some leftover Yukon gold potatoes from Thanksgiving and wanted to roast them as a quick weekend brunch item. However, I wanted a different flavor profile than the salt, pepper, and rosemary that I did for Thanksgiving. I figured a cajun spice flavor would go really nicely. And boy did it. These were delicious! And so quick and easy. Be sure to give these a shot for brunch, lunch, dinner, or a healthy snack.
- 5-6 medium potatoes (I prefer Yukon Gold)
- 1 tsp salt
- 1/4 tsp black or cayenne pepper (depending on desired heat level)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 tsp dried thyme (or 1 tbsp fresh)
- olive oil for drizzling
- Preheat oven to 400 degrees.
- Grab a rimmed baking sheet and lightly coat the bottom with olive oil or non-stick spray.
- Measure the dry seasonings in a small cup or bowl and set aside.
- Wash the potatoes and cut them into half inch chunks.
- Spread them out on the baking sheet and drizzle lightly with olive oil.
- Sprinkle the seasoning mix over the potatoes and mix the potatoes around to coat them evenly with oil and seasoning.
- Spread the potatoes out in a single layer on the baking sheet and bake for 20 minutes.
- Give the potatoes a stir and redistribute them evenly. Bake for another 10 minutes.
- Remove from the oven and enjoy.