Ohana Tradition Roasted Baby Potatoes

Ohana Spice Trading Company

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

These Ohana Tradition Roasted Baby Potatoes are a delightful side dish, perfectly crispy on the outside and tender on the inside. Seasoned with a unique spice blend and optional fresh herbs, they make a flavorful accompaniment to any meal.

Ohana Tradition Roasted Baby Potatoes

Ingredients

  • 1½–2 lbs baby potatoes (Yukon Gold, red, or mixed), halved if larger than bite-size

  • 2–3 Tbsp olive oil or avocado oil

  • 1½–2 Tbsp Ohana Tradition Spice Blend, start with 1½ Tbsp and adjust to taste

  • ½–¾ tsp kosher salt or sea salt

  • Freshly ground black pepper, optional

  • 3–4 garlic cloves, smashed (optional)

  • fresh thyme or rosemary, a few sprigs (optional)

  • lemon, a squeeze at the end (optional)

Directions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

  2. Scrub the baby potatoes and pat them dry. Cut any larger ones in half so everything is roughly the same size for even cooking.

  3. In a large bowl, toss the potatoes with the oil until evenly coated. Sprinkle on the Ohana Tradition Spice Blend and salt. Toss well so every surface is seasoned. Add garlic or fresh herbs if using.

  4. Spread the potatoes in a single layer on the baking sheet, cut-side down where possible (this helps them get crispy).

  5. Roast for 25–35 minutes, flipping or shaking the pan halfway through, until the potatoes are golden brown, crispy on the outside, and tender when pierced with a fork.

  6. Taste and adjust seasoning if needed. Optional finish: a light squeeze of lemon juice or a sprinkle of chopped fresh parsley or chives right before serving.

Traditional Smoky Roasted Baby Potatoes

Ohana Tradition Roasted Baby Potatoes

Serves: 4 as a side
Prep: 10 minutes
Cook: 25–35 minutes

Ingredients

  • 1½–2 lbs baby potatoes (Yukon Gold, red, or mixed), halved if larger than bite-size
  • 2–3 Tbsp olive oil or avocado oil
  • 1½–2 Tbsp Ohana Tradition Spice Blend (start with 1½ Tbsp and adjust to taste)
  • ½–¾ tsp kosher salt or sea salt (the blend is relatively low-salt, so a little extra helps)
  • Freshly ground black pepper (optional)
  • Optional add-ins: 3–4 garlic cloves (smashed), a few sprigs of fresh thyme or rosemary, or a squeeze of lemon at the end

Method

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.
  2. Scrub the baby potatoes and pat them dry. Cut any larger ones in half so everything is roughly the same size for even cooking.
  3. In a large bowl, toss the potatoes with the oil until evenly coated. Sprinkle on the Ohana Tradition Spice Blend and salt. Toss well so every surface is seasoned. Add garlic or fresh herbs if using.
  4. Spread the potatoes in a single layer on the baking sheet, cut-side down where possible (this helps them get crispy).
  5. Roast for 25–35 minutes, flipping or shaking the pan halfway through, until the potatoes are golden brown, crispy on the outside, and tender when pierced with a fork.
  6. Taste and adjust seasoning if needed. Optional finish: a light squeeze of lemon juice or a sprinkle of chopped fresh parsley or chives right before serving.

Tips

  • For extra crispiness, make sure the potatoes are thoroughly dry before tossing with oil and don’t overcrowd the pan.
  • These pair well with grilled or pan-seared fish (including the mahi mahi from the earlier recipe), roasted chicken, or as a simple side with a salad.
  • Leftovers reheat nicely in a hot skillet or air fryer to restore crispness.
  • If you want a bit more richness, toss the hot roasted potatoes with a small pat of butter at the end.

Simple, smoky, and herb-forward—these should highlight the Tradition blend nicely. Enjoy!

Traditional Smoky Roasted Baby Potatoes
Back to blog