Sheet Pan Taters really pack a punch! Red-skin potatoes are dusted with seasonings and olive oil, then baked until golden brown and tender.
Where Did The Word 'Tater' Come From?
I have no idea where the word 'tater' came from, but the dictionary said it originated in 1759. Whoah. All I know is that we've been saying 'tater' and 'mater' down south as long as I can remember. We love our tater tots and fried taters a whole bunch.
You could stand over a hot stove and fry these taters, but roasting them in the oven is a healthier and easier way. I make these taters to accompany all sorts of main dishes like Grilled Pork Tenderloin, Smoked BBQ Meatloaf, and the Carolina Burger.
What Type of Potatoes Are Best For Roasting?
The best type of potato to use for this dish is red-skin. They hold onto their skins and color while cooking. They're hearty enough to stand up to high heat and still taste delicious.
Take a gander at how amazing they look when you take them out of the oven. Crispy golden and red skins are sprinkled with just the right seasonings. Oh my gosh...they're so good!
How to Make Them
All you need is a 5 lb. package of red potatoes, a sweet onion, spices such as garlic salt, dried parsley, and my secret weapon...steak seasoning. I love using steak seasoning on these taters 'cause it gives them a great boost of yummy flavor.
Wash and dice the potatoes, then spread on a half sheet pan. Cut up the onion and toss it on top. Drizzle some olive oil over the entire pan, then use your hands to mix the potatoes and onions together. Sprinkle the spices on top, and mix again. End with a light dusting of sea salt. Now, these babies are ready for the oven!
Bake potatoes for 45 minutes in a 350 degree oven, or until they're crispy and golden brown. Stir a few times through the cooking process. Watch them carefully at the end to prevent scorching. Take out of oven and serve immediately.
Sheet Pan Taters will be your go-to side for every occasion!
More Veggies to Love
- Greasy Cut Short Beans
- Roasted Broccoli
- Rainbow Salad
- Lemon Butter Asparagus
- Honey-Mustard Brussels Sprouts
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My best dishes also appear each week on Meal Plan Monday and Weekend Potluck!