The BakerMama – Page 3

Oven Roasted Crispy Potatoes

For a side dish that goes with just about everything, these Oven Roasted Crispy Potatoes deliver on flavor and texture. Lightly seasoned with crisp outsides and soft insides, they’re the perfect potato for any meal. Versatile Crispy Potatoes Recipe For a savory supper side dish or accompaniment to your eggs at breakfast, you can’t do…

The post Oven Roasted Crispy Potatoes appeared first on The BakerMama.

A large white serving dish of bite sized potato pieces on a white marble counter.

Versatile Crispy Potatoes Recipe

For a savory supper side dish or accompaniment to your eggs at breakfast, you can’t do better than these Oven Roasted Crispy Potatoes. Seasoned to perfection, these potatoes are deliciously crisp on the outside and tender on the inside.

A fork loaded up with crispy potatoes garnished with parsley.

Sheet Pan Potatoes for a Crowd

I love skillet potatoes, but it’s not often I get to cook for a small group. These sheet pan crispy potatoes feed a crowd and everyone loves them! I’ve made these for dinner with roasted chicken or burgers and for breakfast with scrambled eggs and bacon. Just be warned. They go quick!

An aluminum baking sheet of oven roasted potatoes with a wooden spatula in it.

Substitutions

I chose baby Yukon gold potatoes for their creamy texture. If you can’t find the petite version, you can always buy medium sized Yukon gold potatoes and cut them into 1/2 inch pieces. Baby red potatoes would also work in a pinch.

A large white serving dish of bite sized potato pieces on a white marble counter. The potatoes are garnished with parsley.

Crispy Potatoes Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Baby Yukon Gold potatoes, washed and diced into 1/2-inch cubes
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Garlic powder
Onion powder

Supplies:

Rimmed baking sheet
Aluminum foil
Nonstick cooking spray
Large mixing bowl

A large bowl of baby gold potatoes next to small glass bowls of olive oil, salt, garlic powder, onion powder and pepper on a white marble counter.

How to Make Oven Roasted Crispy Potatoes

Preheat the oven to 425°F. Line a rimmed baking sheet with foil and spray with nonstick cooking spray.

Dry the diced potatoes well with paper towels.
In a large mixing bowl, toss the potatoes with the oil until well coated.

Steps to make oven roasted crispy potatoes.

In a small bowl, stir together the salt, black pepper, garlic powder, and onion powder. Sprinkle the seasoning mixture over the potatoes and toss to evenly coat.

Spread the potatoes in an even layer on the prepared baking sheet.

Raw quartered small potatoes on a foil lined aluminum baking sheet.

Bake for 35 to 40 minutes, or until golden brown and crispy to your liking, stirring the potatoes every 10 minutes. Serve immediately.

Oven roasted quartered small potatoes on a foil lined aluminum baking sheet.

The Best Potato for the Job

What kind of potato should you use in stew? Which potatoes are best for baking? Here’s my go-to guide for choosing the best potato for whatever you’re making.

Mashed potatoes: Yukon gold potatoes are perfect for mashed potatoes and twice-baked potatoes because they whip up so creamy and not-too-starchy.
Baked potatoes: Russet potatoes bake up with a crisp, delicious skin.
Beef stew: Baby Yukon gold potatoes or baby red potatoes soak up the flavor while holding their shape.
Oven-roasted: Baby red potatoes, baby gold potatoes, and fingerling potatoes are the perfect size for roasting up crispy on the outside and tender on the inside. Their skins are delicate, so you don’t need to peel them.
Potato Salad: I prefer petite potatoes like baby red or baby gold for potato salad, especially if I intend to keep the skins on. They boil to become tender without falling apart.

How to Store Crispy Potatoes

Store potatoes in an airtight container in the refrigerator for up to 3 days. They are best re-roasted in the oven at 375°F until heated through, about 8-10 minutes.

To freeze, allow to cool completely. Store in a freezer safe baggie in the freezer for up to one month. To reheat from frozen, place them in a single layer on a foil-lined and greased sheet pan and re-roast at 375°F for 15-20 minutes.

More Perfect Potato Recipes

Potato Salad with Baby Red Potatoes: A flavorful summer cookout side dish. With red onion, salty bacon, fresh parsley and tender red potatoes, it’s my favorite potato salad to make any time of year!
Creamy Mashed Potatoes: Plenty of butter, just the right amount of seasoning and a secret ingredient make these Creamy Mashed Potatoes the stuff Sunday dinner memories are made of.
Loaded Twice Baked Potatoes: Crisp potato skin shells with a creamy mashed potato filling that’s loaded with bacon, green onion and cheddar cheese. They’re a potato-lover’s dream!
Baked Sweet Potato Fries: Crisp on the outside, tender on the inside, these Baked Sweet Potato Fries are a flavorful, fresh and healthier alternative to plain old French fries.
Loaded Baked Potato Soup: Keep the chill away on a winter’s day with this hearty, flavorful Loaded Baked Potato Soup! Salty bacon, creamy cheddar, sour cream and fresh green onion make this soup simply loaded with amazing flavor and texture!
Maple Roasted Sweet Potatoes: With a sweet caramelized top and soft warm insides, these Maple Roasted Sweet Potatoes will have them coming back for more! This side dish will take the spotlight at your feast!

If you make these Oven Roasted Crispy Potatoes, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

Oven Roasted Crispy Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: The BakerMama
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 cups

Print Recipe

Description

Ingredients

1 and 1/2 pounds baby Yukon Gold potatoes, washed and diced into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with foil and spray with nonstick cooking spray.
Dry the diced potatoes well with paper towels.
In a large mixing bowl, toss the potatoes with the oil until well coated. In a small bowl, stir together the salt, black pepper, garlic powder, and onion powder. Sprinkle the seasoning mixture over the potatoes and toss to evenly coat. Spread the potatoes in an even layer on the prepared baking sheet.
Bake for 35 to 40 minutes, or until golden brown and crispy to your liking, stirring the potatoes every 10 minutes.
Serve immediately or store for up to 3 days in the refrigerator.

The post Oven Roasted Crispy Potatoes appeared first on The BakerMama.

Blueberry Banana Almond Breakfast Bars

Almonds, dried blueberries, banana and flaxseed make these no-bake Blueberry Banana Almond Breakfast Bars a delicious no-brainer. Date sweetened and protein packed, they’re the perfect grab-and-go bar that’s so craveable and nutritious. Breakfast Bars Made with Almond Butter Wake up to totally craveable, nutritious Blueberry Banana Almond Breakfast Bars. Dense and chewy with a delicious…

The post Blueberry Banana Almond Breakfast Bars appeared first on The BakerMama.

Three blueberry banana almond breakfast bars stacked on a white rimmed plate with pieces of parchment between them.

Breakfast Bars Made with Almond Butter

Wake up to totally craveable, nutritious Blueberry Banana Almond Breakfast Bars. Dense and chewy with a delicious crunch from sliced almonds and amazing texture from dried blueberries. They’re full of protein, whole grains and natural sweetness.

Six Blueberry Banana Almond Breakfast Bars on a piece of parchment paper.

Energy Bars with No Flour, No Sugar

It can be hard to find pre-packaged energy bars without flour or added sugar. These bars have whole grain oats, flax seed meal, protein-packed almond butter and almond slices. They’re perfect for fueling up and feeling great. They also happen to be DELICIOUS.

Three blueberry banana almond breakfast bars stacked on a white rimmed plate with pieces of parchment between them. The top bar has a bite out of it.

Blueberry Banana Almond Breakfast Bars Ingredients and Supplies

(see recipe cards at the bottom of this post for measurements and details)

Ingredients:

Rolled oats (old fashioned oats) – you could also use quick-cooking oats if necessary, but the bars would have a finer, less oaty texture.
Almond butter – you could replace the almond butter with peanut butter, sunflower butter or a granola butter, if desired.
Pitted dates – the dates add the perfect amount of sweetness and an amazing chew to the bars as well as help bind all of the ingredients together once blended.
Mashed banana – the banana adds a nice natural sweetness and moisture to these energy bars.
Whole ground flaxseed meal – the flax adds beneficial nutrients and fiber to these breakfast bars, but can be omitted.
Sliced almonds – the almonds contribute a slight crunch to the bars that complement the chew so nicely. You could substitute the sliced almonds with slivered almonds or chopped peanuts, pecans or another nut, if desired. Or you can omit the almonds, if needed.
Dried blueberries – dried cranberries or dried cherries would work great, too! If you want to use fresh blueberries instead of dried blueberries, be sure they are small and firm before gently mixing them into the bar mixture.

Supplies:

Ingredients to make Blueberry Banana Almond Breakfast Bars in small glass dishes on a white marble counter.

How to Make Blueberry Banana Almond Breakfast Bars

In a food processor, add the oats, almond butter, dates, mashed banana and ground flaxseed meal. Pulse until the ingredients are well combined and stick together.
Transfer the mixture to a mixing bowl and stir in the sliced almonds and dried blueberries until evenly distributed.

Steps to make blueberry almond breakfast bars.

Line an 8-inch square baking dish with parchment paper. Press the mixture evenly into the baking dish. Press additional sliced almonds and dried blueberries into the top of the mixture, if desired.

A square glass baking dish of breakfast bars topped with dried blueberries and slivered almonds.

Refrigerate for at least 3 hours or overnight. Once the mixture is chilled and set, use the parchment paper to lift it from the baking dish and then cut the mixture into 8 or more even sized bars. Feel free to cut them into smaller bars or squares, depending on how big you want the bars to be.

Breakfast bars topped with sliced almonds and blueberries cut into eight parts on a parchment lined wooden cutting board.

How to Store Blueberry Banana Almond Breakfast Bars

Store breakfast bars in a sealed container, with parchment paper between each layer, in the refrigerator for up to 5 days.

To freeze the bars, wrap each bar individually in plastic wrap and then place in a freezer-safe plastic bag or container in the freezer for up to 2 months.

When ready to enjoy, let defrost in the refrigerator. If you’re taking the bars on-the-go in a lunch box, hiking bag, etc. to eat within a few hours from frozen, they can be thawed at room temperature while on-the-go.

More Breakfast Bars You’ll Love

No-Bake Peanut Butter Chocolate Chip Breakfast Bars: Sweetened with dates and packed with oats, flax seed and banana, these No-Bake Peanut Butter Chocolate Chip Breakfast Bars are hearty, nutritious, and oh-so tasty!
Trail Mix Bars: These tasty Trail Mix Bars are loaded with whole wheat flour and other great trail mix ingredients making them the perfect snack for a fun hike or busy day!
Breakfast Brownies: Start the day off right with hearty, delicious Breakfast Brownies! Made with bananas, oats, and peanut butter, these breakfast treats are as healthy as they are tasty!
Overnight Oats Bars: Take your breakfast on the go with these quick and easy Overnight Oats Bars. A nutritious and delicious way to start the day!
Whole Wheat Peanut Butter Banana Oat Bars: Hearty Whole Wheat Peanut Butter Banana Oat Bars that make for a healthy breakfast or snack you can feel great about feeding your family!

If you make these Blueberry Banana Almond Breakfast Bars, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,