These Roasted Blackened Potatoes a fun new way to enjoy potatoes! They’re coated in blackening spices which makes these potatoes super flavorful and perfect for a dinner side dish.
I’ve been making these Roasted Blackened Potatoes for many, many years but for some reason I never thought to put the recipe up until today! Potatoes are one of my favorite foods and they make the best side dishes. I made these blackened potatoes with the holidays in mind but they can be made any day of the year!
Did anyone else ever watch the old Curtis Stone show, The Take Home Chef? He would meet random people in the grocery store and then go home with them to cook a delicious meal for them to surprise their friends with. He made a very similar potato recipe and I’ve been making my version of these Blackened Potatoes ever since!
Roasted Blackened Potato Recipe Ingredients
- Potatoes – I used regular russet potatoes because that’s what I had but you can use any kind of potato you like. I haven’t made these with sweet potato yet, but that would probably work as well.
- Spices – I make my own “blackening” spice rub. I use: cumin, paprika, smoked paprika, chili powder, granulated garlic, onion powder, dried Italian seasoning and salt. You can buy a packaged blackening seasoning or just use a few of your favorite spices if you don’t have all the ones I listed.
- Oil – I love roasted potatoes with olive oil and that is what I used in this recipe. You could also use avocado oil, coconut oil or your favorite roasting oil.
How To Make Blackened Potatoes
There are a few steps to these Roasted Blackened Potatoes but they’re all easy!
- The first step is baking, boiling or microwaving the potatoes until they are just fork tender. I microwaved mine for 8-10 minutes because that was the fasted way for me to get them fork tender. If you cook them too long they will turn into mashed potatoes and not hold together very well, so you want to cook them until you insert a fork and you feel a little bit of resistance at the center of the potato.
- Let the potatoes cool for a few minutes and then carefully cut them into slices. I try to make my slices between 1/4-1/2 inch thick. The thinner you make them, the more flavorful they will be because they have less surface area.
- Make the blackening seasoning: add all spices and salt to a small bowl and mix until combined. Set aside.
- Line an extra large baking sheet with parchment paper and lay the potatoes out on the baking sheet in a single layer. Brush the top of each one with olive oil and then sprinkle half of the seasoning onto the potatoes. Flip each one over, spread with oil and sprinkle with the remaining seasoning.
- Place potatoes in the oven and bake until cooked perfectly and blackened, about 30 minutes, flipping once. These are so flavorful you can eat them on their own or you can enjoy with your favorite sauce!
Recipe Frequently Asked Questions
- What kind of potato should I use? You can really use any kind of potato you like! I used russet because that’s what I had on hand but any other potato would be great too.
- Can you make these with sweet potatoes? I haven’t tried it yet but I think it would work as long as you can cook them to a point where they still hold together after you cut them.
- Can I omit some of the spices? Sure, taking out ingredients will alter the taste of the recipe but you can definitely just use what you have on hand!
- How should I store leftover blackened potatoes? I would store them in an airtight container in the refrigerator for about 4 days. Re-heat in microwave, stovetop or in the oven.
- Can I make these in an air-fryer? I’m sure you can! I haven’t tested the recipe in an air fryer though so I don’t have directions on how to do it.
- Should I leave the skins on the potato? It’s totally up to you! I left mine on and they do get a little crunchy in the oven, so you are more than welcome to peel them off before baking if you like.
- Can these be made ahead of time and just heated up before eating? Yes, I would recommending heating them on the stovetop with a little bit of oil or putting them back into the oven.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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Roasted Blackened Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Diet: Vegan
Description
These Roasted Blackened Potatoes are so delicious and flavorful! They’re a fun new way to enjoy potatoes as a side dish or snack.
Ingredients
- 4–5 medium russet potatoes
- 2–3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon herbs de Provence, or dried Italian herbs
Instructions
- Pre-heat oven to 425 degrees F. Either boil, bake or microwave whole potatoes until they are fork tender but have a slight give in the middle of the potato. You want to be able to slice them without them falling apart. I microwaved my potatoes for 7-10. You can either leave the peel on or take it off, it is up to you.
- Slice potatoes into evenly thick circles. I like to make mine 1/4-12 inch thick, you can you make them however thin or thick you prefer.
- Add all blackening seasonings to a small bowl and mix until combined. Line an extra large sheet pan with parchment paper and lay potatoes down in a single layer. Brush the top of the potatoes with olive oil and then sprinkle with half of the blackening spice mixture. Flip potatoes and repeat with the remaining oil and seasoning.
- Bake potato slices until cooked through and blackened, 30-40 minutes, flipping once. Enjoy potatoes on their own or with your favorite dipping sauce!
Notes
I include lots of notes and answer recipe questions in the blog post!
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Side, Vegan
- Method: Oven
- Cuisine: American
Did you know this recipe could be even easier – that you don’t need to precook the potatoes? I made a recipe similar to this where I sliced the raw potatoes and other veggies, mixed them in a bowl with olive oil and seasonings, spread them out on a sprayed sheet pan, and baked them for 30 minutes at 425 degrees (no flipping needed). It turns out wonderful every time no matter what vegetables I use. It’s especially delicious with sweet potatoes!