🥔Crispy Roasted Potatoes with Taco-Lime Sour Cream

Fall meal staple

⬆️⬆️The Recipe Story has more flavor options, a food memory where I end up laughing at myself, and kitchen and nutrition tips for you. Listen in.

If there ever was a Plain Jane recipe, it is roasted potatoes.

But that makes them the most versatile and adaptable.

Crispy Roasted Potatoes

Chilly breezes call for cozy oven meals. And some version of these potatoes nestles right in beside your fall favorites.

You may have to make twice the number of potatoes than usual though. We eat more potatoes when roasted. But with several adult males (a.k.a. bottomless pits) around my table, that is a positive dent in filling them up. The built-in fiber also keeps them full longer. Bonus!

Warm up your kitchen and fill it with scents of fall food memories.

Good For You

• Whole food

• Fiber

• Healthy fat source (olive oil)

Good For

• Fall oven meals

• Gluten-free, if you need it

• Leftovers (or planned-over extras) can be used for another night’s Planned-over Tasty Taco Casserole

Crispy Roasted Potatoes with Taco-Lime Sour Cream

Ingredients

Roasted Potatoes:

• 2 Tbsp olive oil

• 1 Tbsp brown sugar

• 1/2 tsp salt

• 1 tsp dried parsley

• 8 (or more) medium-sized potatoes, washed and sliced into rounds, wedges or cubes

Taco-Lime Sour Cream:

• 1/2 cup lower-fat sour cream

• 1 tsp lime juice

• 1 tsp taco seasoning

Method

Crispy Roasted Potatoes:

• Preheat oven to 425 F on roast or convection if your oven has this setting.

• Measure the first 4 ingredients into a large mixing bowl. Mix well.

• Prepare potatoes and place them into the bowl with the oil mixture. Mix to coat well.

• Spread potatoes into a single layer on a large baking sheet, greased or lined with parchment.

• Roast at 425 F for 35-40 minutes, flipping potatoes halfway through.

• Serve immediately with Taco-Lime Sour Cream.

Taco-Lime Sour Cream:

Mix all ingredients thoroughly while the potatoes are roasting. Store in the fridge until ready to serve.

P.S. You may want more than this - yum!

Nutrition tips:

• Prefer to omit brown sugar? It won’t hurt this recipe, brown sugar just helps the potatoes to brown.

• This coating is also delicious using sweet potatoes (reduce brown sugar to 1/2 Tbsp), half of each white and sweet potato, or a mixture of other root veggies.

Kitchen tips:

• Any of your favorite spices can be used in this recipe.

  • Curry powder and garlic or

  • Harissa and parsley are both equally good.

  • Or flip flavors, add seasoning to the potatoes and keep your sour cream plain. Optional: add some green onion or chopped chives to sprinkle on top.

• You can peel the potatoes if you prefer.

• Since the oven is already on roast/convection, do up a second pan of the roasted potatoes and layer them in the oven racks. Extra is great for a planned-over meal of Planned-over Tasty Taco Casserole or for breakfast hashbrowns. I often make the potatoes in cubes rather than wedges when I have this meal in mind. Reduce cooking time though, the smaller size will take less time to cook.

• Short on prep time but have lots of oven time (like before heading out)? Follow the recipe except peel potatoes leaving them whole (all a similar size) and place in a greased baking dish covered with tinfoil.

Crispy Roasted Whole Potatoes

Do you need some dinner inspiration?

This went into the oven for us recently, alongside the crispy roasted potato rounds and some zucchini spears with red pepper slices.

So. Good.

Baked Chicken with Tomatoes, Basil, and Red Chilies - recipe @ cookthestory.com

The original recipe is here. I didn’t have any red chilies on hand but it was still delicious.

Thank you, Cook the Story for the delicious dinner inspiration!

What’s cooking up some memories around your table?

Pull up a chair to the Contented Table Community Chat to join the conversation.

Bring a friend, there’s always room for one more,

Jane