This roasted potato recipe is made practically addictive by adding roasted onions, smoked paprika and creamy blue cheese. Thank you to the Little Potato Co. for helping me share this recipe with you.
I’ve never been able to explain my kids’ food preferences. They will both eat sushi, octopus, buffalo and almost every vegetable, but my eldest son (M) gags when he eats mashed potatoes and younger son (T) wants nothing to do with any kind of cereal. I can’t explain it!
Our extended family has done everything they can think of to convince M of the redeeming features of mashed potatoes. They soak them in gravy, add extra butter, mix in cheese – all to no avail! He will even jump in my in-laws’ freezing cold pool in November to avoid eating mashed potatoes at Thanksgiving (a dare from his uncle).
For a long time, M’s disdain for mashed potatoes crossed over to almost every other preparation of potatoes, except for French fries. That is, until I started making roasted potatoes and calling them “oven fries”. It’s all in the name! Now he eats several helpings of roasted potatoes each time I serve them. Go figure.
Now when I bring home packages of the Little Potato Co.’s Creamer potatoes, M actually gets excited. “Oven fries tonight, Mum?” I’ve also regaled him with all of the health benefits of Creamer potatoes, such as their hefty dose of potassium and other vitamins and minerals. He’s one of the most health-conscious kids I know, so the health benefits are a huge selling point!
This scrumptious side dish is very easy to pull off. The Creamer potatoes are the perfect size for roasting – no peeling or cutting required. Just toss them with olive oil, smoked paprika, red onion wedges, salt and pepper before roasting. Once they’re tender and starting to brown, take them out of the oven and toss with parsley and creamy blue cheese. The perfect side dish!
Other recipes using Creamer potatoes:
Cookin’ Canuck’s Italian Turkey, Potato & Zucchini Meatloaf
Cookin’ Canuck’s Light Salmon & Potato Chowder
Noshing with the Nolands’ Skillet Greek Potatoes
Cocoa Bean, The Vegetable’s Crispy Potato Bites with Smoked Salmon & Creme Fraiche
Faithfully Gluten Free’s Potato Reuben Stacks
- Preheat oven to 400 degrees F. Lightly coat two baking sheets with cooking spray.
- In a large bowl, combine the potatoes, 2 tablespoons of olive oil, smoked paprika, salt and pepper. Toss to coat the potatoes.
- Add the onion wedges and the remaining 1 tablespoon of olive oil. Gently toss to coat.
- Transfer the potatoes and onions to the two baking sheets.
- Cook until the vegetables are turning brown and the potatoes are tender when pierced with a fork, rotating the baking sheets and flipping the onions halfway through, about 30 minutes total.
- Cut each onion wedge into 3 pieces.
- Transfer the vegetables to a bowl, and toss with the blue cheese and parsley. Serve.
Disclosure: This post is sponsored by the Little Potato Co. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!