Crispy Daughter-In-Law Roasted Potatoes
These Crispy Daughter-In-Law Roasted Potatoes are coated in Ordinary Evelyn’s Daughter-In-Law's Cheese Ball Mix giving them the kind of savory, herb-forward flavor that tastes like you fussed, without actually fussing.
They’re simple enough for a weeknight dinner, but impressive enough to serve at a holiday table. And yes, they will disappear fast.
Prep: 15 minutes
Cook: 40 minutes
Total: ~55 minutes
Ingredients
- 3 pounds golden potatoes
- 1 packet Ordinary Evelyn's Daughter-In-Law's Cheese Ball Mix
- 3 tablespoons olive oil
- 1/2 teaspoon baking soda
Optional toppings/sauce
- Fresh sliced chives or green onions
Instructions
1) Preheat + prep
Preheat the oven to 425°F (218°C). Place 1–2 baking sheets in the oven while it preheats so they’re hot when the potatoes go on.
2) Cut + parboil
Cut the potatoes into 1 1/2–2 inch cubes, keeping them as even as possible for consistent roasting. Bring a large pot of water to a boil and add the baking soda. Add the potatoes and parboil for 8–10 minutes, until just fork tender but not falling apart. Drain well.
3) Season + roast
In a large bowl, gently toss the hot potatoes with the Daughter-In-Law's Cheese Ball Mix and olive oil until evenly coated. Carefully remove the hot baking sheets from the oven and spread the potatoes in a single layer. Bake for 40 minutes, flipping halfway through, until golden and crispy on the edges.
4) Serve
Transfer to a serving platter and top with fresh chives or green onions if desired. Serve immediately while hot and crisp.
Notes from Evelyn’s Kitchen
- Don’t skip preheating the sheet pans, that initial sizzle helps create extra crispy bottoms.
- The baking soda helps break down the potato surface slightly, creating those irresistible golden edges.
Why We Love It
Our Daughter In Law Dip Mix turns simple roasted potatoes into something truly crave-worthy. They’re crispy on the outside, fluffy on the inside, and full of savory flavor, the kind of side dish that quietly steals the show.