Sesame Crusted Roasted Potatoes

These sesame crusted roasted potatoes are tossed in a bold spiced oil and roasted until crispy outside, fork-tender inside. So easy!

I love, love potatoes. I can eat them day and night! These sesame crusted roasted potatoes are absolutely delicious with their deep, bold roasted flavor, while the sesame adds a different twist, so they’re not just same old, same old.

These sesame crusted roasted potatoes are so easy! The trick is building the spice paste right on the baking sheet — the oil, sesame seeds, and spices all get mixed together right where the potatoes are going to roast, so there’s no extra bowl to wash and every potato gets fully coated. Toss the potatoes very well in it and let the oven do the rest. As always, these come out best when you use a real metal baking sheet, rather than a disposable (though they’ll be delicious baked on a disposable as well).

They come out crispy on the outside and fork-tender on the inside, with that toasty sesame flavor all through the crust. This is one of those sides that disappears fast — perfect for your Yom Tov table!

Don’t even have enough time to slice potatoes? How about opening a can? Try my not-your-average roasted potatoes. You’ll never guess that they’re made from canned potatoes!

Looking for more easy recipes? Follow me on Instagram @mykitchen_mystudio for new recipes, cooking tips, and daily kitchen inspiration!

Sesame Crusted Roasted Potatoes

These sesame crusted roasted potatoes are tossed in a bold spiced oil and roasted until crispy outside, fork-tender inside. So easy!

Print Recipe

Ingredients

• 3 Tbsp oil
• ¼ cup sesame seeds
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp black pepper (more if you like it spicier)
• 1 tsp salt
• 2 lbs baby potatoes (approx.), scrubbed and halved*

Instructions

• Preheat oven to 400°F.
• Place the oil, sesame seeds, and spices on a lined baking sheet, mixing to create a paste.
• Add the potatoes and toss very well with the spice mixture until fully coated.
• Bake for about 40 minutes, or until fork tender on the inside and crispy on the outside.

Notes

To reheat on Yom Tov: lightly cover and heat until just heated through.

*If your potatoes are on the bigger side, you can cut into wedges instead.

Recipe by Faigy Murray | https://mykitchenmystudio.com/sesame-crusted-roasted-potatoes/