Small potatoes are tossed in garlicky Everything Bagel seasoning and roasted to a golden crisp for the perfect side dish.
I’m confident I can speak for most of us when I say our dreams came true the day ‘Everything Bagel’ seasoning turned up in the spice aisle at the grocery store. When I got my hands on that magic dust, I sprinkled it on all of my food; eggs, shrimp, avocado toast, you name it. It was only recently that I decided to try it on roasted potatoes. And I don’t think I can ever look back. As far as bagels go, the everything bagel has always been my go-to with all of it’s garlicky onion-y salty goodness. It’s perfect with either cream cheese or butter (or both), and it makes for the perfect bagelwich.
At some point, someone somewhere decided that everything bagel seasoning needed to be introduced to more than just the bagel.
That person is brilliant.
What’s in ‘Everything Bagel’ seasoning?
The funny part about us being so thrilled over this seasoning being made available to us on store shelves is that it’s a jumble of seasonings we’ve had in our spice drawers all along:
- dried garlic
- dried onion
- coarse salt
- sesame seeds
- poppy seeds
Yes. I felt foolish upon learning this, too.
Tips for making perfect roasted potatoes with ‘Everything Bagel’ seasoning.
Grate your garlic on a microplane. Grating your fresh garlic on a microplane makes a world of a difference. That extra garlicky goodness is more evenly spread throughout the potatoes and olive oil; it basically infuses everything. There won’t be a bland bite in the bunch! I use this method for my baked crispy smashed potatoes as well. They’re a dream.
Use a neutral-flavored oil with a high smoke point. The potatoes are roasted at high heat, so an oil with a high smoke point, like olive oil or avocado oil, is recommended. Peanut oil has a high smoke point, but it also has a dominant flavor, so I’d avoid it.
Keep your potatoes bite-sized. There are several small potato variations out there available in many shapes and sizes. To ensure an even cook, keep everything bite-sized. Slice them and dice them however you need to. If you’re using large potatoes, dice them into bite-sized pieces.
If you have a cast iron skillet, use it. I’ve found that a cast iron skillet results in the best crisped up potato edges. And that crisp is why we love roasted potatoes in the first place, right?
What can I serve these potatoes with?
These potatoes can be served next to just about anything since the dominant flavor here is onion and garlic, which goes into most cooking. Here are a few of my favorite meals to serve these roasted potatoes with:
- Lemon Pepper Chicken Cutlets with Arugula Salad
- Salt and Pepper Crusted Sea Bass
- Mediterranean Fish en Papillote
Roasted Potatoes with Everything Bagel Seasoning
- 1.5 lbs petite potatoes, halved or cut into bite-sized pieces You can use larger potatoes, like yukon golds, just be sure to dice them into bite-sized pieces.
- 2 TBSP olive oil
- 2 garlic cloves, grated to a paste or minced very fine Use a microplane or cheese grater to get a paste
- 2 TBSP Everything Bagel Seasoning
- Pinch of kosher salt and cracked black pepper, to taste
- 1/4 cup shredded manchego, parmesan, or pecorino romano
- Preheat oven to 425º F.
- Rinse the potatoes under cool water and pat dry. Slice them in half, or into bite-sized chunks, then place them into a large mixing bowl.
- Drizzle the potatoes with olive oil, then add the grated garlic. Using your hands, mix and massage the oil and garlic onto the potatoes to ensure even coverage.
- Sprinkle the Everything Bagel Seasoning over the potatoes, followed by a pinch of salt and a few cracks of black pepper; toss the potatoes to coat them.
- Transfer the potatoes to a cast iron skillet or a baking sheet. Bake in the oven for 25-30 minutes or until the potatoes turn golden in color and the edges crisp up. Halfway through, flip the potatoes with a spatula to ensure an even crisp, and sprinkle the shredded cheese on top.