Roasted honey gold potatoes feature creamy middles and crispy outsides in this easy recipe! A zippy cilantro vinaigrette and shredded Italian cheese takes these humble taters over the top.
I adore honey gold potatoes! They have a buttery flesh, mild-tasting skins, and they hold their shape well.
You can find them in a 24-ounce bag in the produce section near the potatoes. Whenever they run a sale, I buy two bags. I roast them until crispy then drizzle a zippy cilantro vinaigrette on top.
It's the perfect mashup of two of my favorite things: cilantro and potatoes. This recipe is simple yet BIG on flavor!
Why you will love it
- Easy honey gold potato recipe
- The perfect combo of cozy and fresh
- Ready in less than 45 minutes
- A versatile side dish that goes with any main dish
You only need simple, fresh ingredients, most of which you may already have! I've listed a few simple substitutions if you don't.
For the roasted potatoes:
Honey gold potatoes - These baby potatoes have a gold buttery flesh and taste delicious roasted! You can find them in a 24 ounce bag with the other potatoes. If you can't find them, you can use regular gold potatoes too. Just cut them up into 1-inch pieces and don't crowd the pan.
Olive oil - Oil encourages a crispy exterior. Technically any oil works, but olive oil adds a great flavor to these.
Kosher salt - Don't forget to season! If you don't salt your food, it will taste bland. I use kosher salt for it's superior taste and larger granules. If you only have table salt, cut the amount in half.
For the cilantro vinaigrette:
Cilantro - The fresh citrusy taste of cilantro is perfect for a vinaigrette! And affordable too. Just be sure you get cilantro and not flat-leaf parsley. They look very similar.
Olive oil - The base of a good vinaigrette! Olive oil has great flavor and it's better for you! Check, check.
Lime - Lime juice brightens up the dressing and adds a little zip!
Garlic - If you don't like garlic, you can leave it out. One clove is the perfect amount. Even my husband who's sensitive to garlic loved it.
Red wine vinegar - I love it's vibrant taste! If you don't have it, you can swap it with apple cider vinegar or white wine vinegar.
Maple syrup - For a hint of sweetness. It complements the zip from the lime! You could also use honey, or hot honey if you like a little heat.
Kosher salt - Just a pinch will do.
How to make roasted honey gold potatoes
Preheat the oven:
It's very simple! Start by preheating your oven to 425 degrees Fahrenheit. Place a rimmed sheet pan into the oven. The pan will get sizzling hot so the potatoes will crisp up nicely.
Prep the potatoes:
Cut the potatoes into 1-inch pieces. Place the potatoes in a large bowl and toss with the olive oil and kosher salt.
Make the vinaigrette:
While the oven preheats, make the vinaigrette. In a small food processor, combine the cilantro, lime juice, olive oil, garlic, maple syrup, red wine vinegar, and salt. Blend until mostly smooth and creamy.
Roast the potatoes:
Carefully remove the hot sheet pan from the oven and dump the potatoes onto the pan. Use a spatula to spread them into a single layer and place it back into the oven.
Roast the potatoes for 15 minutes, then use the spatula to stir the potatoes. Roast for 15 more minutes. If you like your potatoes extra crispy, you can skip the stirring part.
Serve the potatoes:
Serve the potatoes hot with a hefty drizzle of the cilantro vinaigrette and a sprinkle of Italian cheese!
These honey gold potatoes are divine.
- Don't skip heating up the sheet pan! I do this every time I roast potatoes now. It gives you golden brown crispy edges and it prevents the potatoes from sticking.
- You don't need to peel the potatoes. Gold potatoes have a thin skin that tastes delish!
- For crispier potatoes, don't stir them. The side touching the pan will get crisp and deep brown. Super delish!
- Try to cut them around the same size for even cooking. I aim for 1-inch chunks.
- Don't crowd the pan. If you double the recipe, be sure to use two sheet pans instead of one. The potatoes should have some space so they caramelize instead of steam.
Store leftover roasted potatoes in an airtight container in the refrigerator for up to three days. Or in the freezer for up to 3 months.
Reheat the potatoes in a hot skillet, on the stove, or in a toaster oven. Skip the microwave if you want to preserve their texture. If you don't mind them soft, the microwave works too.
Honey gold potatoes have a sweet, buttery flavor and a creamy texture! They have a gold-colored flesh and thin skin. They taste delicious roasted, mashed, or simmered in stew.
Honey gold potatoes have a thin, delicate skin that don't need to be peeled. This makes them easy to prepare for roasting and mashing.
Crave-Worthy Potato Recipes
Roasted Honey Gold Potatoes with Cilantro Vinaigrette
- Sheet pan
- Food processor
- Measuring cups & spoons
- Large Bowl
For the roasted potatoes:
- 24 ounces honey gold potatoes, cut into 1 inch pieces
- 1 ½ tbsp olive oil
- ½ teaspoon kosher salt
For the cilantro vinaigrette:
- ¾ cup loosely packed cilantro
- 1 lime, juiced
- 3 tablespoons olive oil
- 1 garlic clove
- 1 teaspoon maple syrup
- ½ tablespoon red wine vinegar
- pinch of kosher salt
- shredded Italian cheese
- Preheat the oven to 425 degrees Fahrenheit. Place an empty sheet pan into the oven.
- In a large bowl, combine the diced potatoes, olive oil, and kosher salt. Toss until well coated.
- Make the vinaigrette: In a small food processor, combine the cilantro, lime juice, olive oil, garlic clove, maple syrup, red wine vinegar, and a pinch of kosher salt. Pulse until creamy and smooth.
- Use an oven mitt to carefully remove the hot sheet pan from the oven. Dump the potatoes onto the hot sheet pan and use a spatula to space them out.
- Place the sheet pan back into the oven and roast for 15 minutes. Stir the potatoes and roast for 15 more minutes.
- Remove from the oven and serve with cilantro vinaigrette and shredded cheese.