Looking for a quick and easy any-time side dish? These 35-minute Roasted Honey Gold Potatoes are crispy on the outside. Fluffy on the inside, and perfectly seasoned.
You’re only some honey gold potatoes, olive oil, and a handful of fresh rosemary and thyme away from all that deliciousness.
I think we need to give more credit to the sides! A side dish can absolutely make or break a meal! And when it comes to a starchy side, these quick and easy potatoes are my absolute go-to!
Honey gold potatoes are easily my favorite roasting potato (see also: Roasted Baby Potatoes and Broccoli!), but they are also great to make on the stove, like in this recipe for Pan-Fried Potatoes and Onions.
Potatoes are such a great starch option to complete any meal!
As a proponent of an eco-friendly lifestyle, I absolutely love to make sustainable ingredients shine. Potatoes, especially when sourced organically, are considered a sustainable crop.
They have a relatively small environmental footprint because they only require a small amount of land to thrive and have a long shelf life, meaning you’re less likely to waste them!
And the best part? Potatoes can typically be sourced locally year-round.
Green tip: Potatoes are a great choice for a sustainable starch! They only require a small area to thrive and have a super long shelf life!
Roasted Honey Gold Potatoes Ingredients
Here’s everything you need:
- Honey Gold potatoes. Honey Gold potatoes roast beautifully and relatively quickly, making them perfect for a quick and easy side dish. Plus, they do not require peeling them, making them so easy to prepare!
- Olive oil. To roast the potatoes in.
- Salt & pepper. To season.
- Rosemary & thyme. For flavor. Fresh herbs are recommended, but dried rosemary and thyme will work in a pinch.
More on Honey Gold Potatoes
Honey gold potatoes are buttery and light with a very subtly sweet flavor, and a fluffy interior texture with very thin and delicate skin.
You do not have to peel Honey Gold potatoes, especially if you are roasting them! The skin gets nice and crispy, and never rubbery like some other potato varieties’ skin can get.
Roasted Honey Gold Potatoes Tips and Tricks
Start By Prepping Your Ingredients
For the herbs, it’s as simple as removing your rosemary and thyme from the stems and dicing it.
As for the potatoes, rinse and dry them and chop them into 4 equal parts. I find it easier to chop them in half longways first, then half each of those pieces.
They certainly do not have to be perfectly uniform, but the more equal in size you can get them, the more evenly they will roast.
Coat Your Potatoes
Once you’ve chopped your potatoes, spread them out on a baking sheet in a single layer. Drizzle the olive oil on top.
It’s important that there is enough oil to completely coat the potatoes. Note that some oil will be left behind on your baking tray when you transfer your potatoes to a serving plate.
Season Them
Next, add the salt, pepper, chopped rosemary, and thyme. Sprinkle them right on top of the potatoes.
Toss
Use clean hands to toss the potatoes in the oil and seasonings, really making sure that each potato wedge is coated evenly.
If you don’t like getting your hands dirty, you can use a large serving spoon to toss, but I find using your hands gives you more control.
Once you are confident that the potatoes are coated evenly, spread them back out across the sheet, making sure they are in a single layer and not overlapping one another.
Roast ‘Em
The last and final step! Roast these bad boys on the top rack of your oven for 30-35 minutes at 425°F, tossing halfway between. You’ll know they are ready when they start to get that beautiful golden-brown color on the exterior.
You have the option to use aluminum foil to line your baking sheet for less clean-up, but it’s not necessary! There is enough oil in the recipe to avoid needing any kind of nonstick surface.
Serving Your Roasted Honey Gold Potatoes
This easy vegan side dish recipe is so versatile, it truly goes with any and everything!
For the ultimate Marley’s Menu meal, try making this Roasted Garlic Salmon for Two and serving it up with these potatoes, some purple asparagus, or roasted carrots, and top it off with this Hearty Mushroom Gravy.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? It’s always best to properly store and later consume leftovers.
Storing and Reheating Roasted Potatoes
These Roasted Honey Gold Potatoes will stay fresh in an airtight container in the refrigerator for up to 3 days. You can also opt to freeze them for up to a year!
The best way to reheat them is in the oven at 400°F for 10-15 minutes until they are crispy again. If you are reheating them from frozen, it’s best to let them thaw in the fridge overnight first.
Why You Should Make These Roasted Honey Gold Potatoes
- They’re quick! Roasted and ready in 35 minutes!
- They’re easy! Just one sheet pan and 4 ingredients plus salt and pepper.
- The texture. Crispy golden-brown on the outside, fluffy and pillowy potato on the inside.
35-Minute Roasted Honey Gold Potatoes
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 24 ounces Honey Gold potatoes
- 3 tablespoons olive oil
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- Chop your potatoes into 4 roughly equal-sized wedges and remove your rosemary and thyme from the stem and dice.
- Spread the potatoes out on a baking sheet and pour olive oil, rosemary, thyme, salt, and pepper on top.
- Use clean hands or a large spoon to toss to ensure each potato wedge is coated in oil and seasonings.
- Roast for 30-35 minutes on the top rack, until potatoes are crispy and starting to turn golden brown.
- Top with more fresh rosemary and serve hot.
Pro Tips
- In order to ensure that the potatoes get nice and crispy, they must be evenly coated in oil. Though 3 tablespoons may seem like a lot, note that some oil will be left on your baking sheet once you serve your potatoes.
- Fresh rosemary is very fragrant, and much more flavorful than dried rosemary, so I highly recommend using fresh rosemary for this recipe. However, substituting dried thyme for fresh thyme won’t affect the outcome of this recipe too much.
- I’ve used this same recipe for little red potatoes, and it works just as well. They just tend to take a little longer to cook. Adjust your cooking time accordingly.
8 thoughts on “35-Minute Roasted Honey Gold Potatoes”
Delicious! I added sweet onion wedges. Using tiny 1.5 to 2″ potatoes cut into 4ths took 30 minutes. I will make this again. Thanks for sharing!
SO glad you enjoyed, Carol! Love the addition of onions- delicious! Thank you for taking the time to share your feedback 🙂
I am not a great cook, but I can follow a recipe, and this one was so simple and easy. And delicious is an understatement!!!! This will be my go-to recipe from now on.
I’m so glad you loved them, Caren!!! Sometimes, simple can’t be beat! Thank you so much for taking the time to leave your feedback.
OMG! Literally just made these as a side dish to some pork chops with the Maggi Hunter’s Schnitzel seasoning packet and they are PERFECT. Roasted so well and tastes unbelievable! I did add a dash of paprika but I put that in everything. A new staple in our house of picky eaters. Thank you!
They are my favorite roasties ever!! I LOVE that you added paprika– I always try to keep these veggie side recipes super simple so you can put your own spin on it. Definitely adding paprika next time 🙂 Thanks for taking the time to let me know you loved them, Danielle!
These are so delicious – sometimes I use Russet potatoes and that works too!
(Review provided by a family/friend of marleysmenu.com)
Love these!!!