This oven roasted potatoes recipe is sure to change your potato eating ways! The potatoes are crispy and garlicky and taste altogether amazing!
Potatoes are like the workhorse of the kitchen. Seriously is there anything they can’t do? You can bake them into bread rolls, cinnamon rolls, and biscuits. You add potatoes to soups and salads; you can eat them as appetizers, sides or as the main course. I’m not sure of anything that is as versatile as the potato. It’s a simple, humble, amazing little vegetable.
Of all the ways to enjoy the potato, my favorite would be oven roasted. I typically keep it simple and season my potatoes with olive oil, salt, and pepper before placing them in the oven. For whatever reason, I decided to live on the edge and toss my potatoes with hummus. I L-O-V-E hummus. I eat it every, single day. I eat it on toast, with crackers, in a sandwich and yes, with a spoon. And now I eat it with potatoes. This roasted potatoes recipe is incredibly delicious and only requires four ingredients! It doesn’t get better than that! I used red potatoes for this recipe, but feel free to use your favorite potato or whatever you have in your pantry. The one thing to remember is to cut your potatoes into even sized pieces; this will help ensure that all the chunks cook evenly. Toss your potatoes with hummus (I used a roasted garlic flavor), seasoning (I used a Greek seasoning blend), and a drizzle of olive oil. Roast these potatoes in the oven for just 35 minutes.
The hummus forms a crust during the roasting process that makes these potatoes nice and crisp. The garlic from the hummus intensifies when the heat hits it and the Greek seasoning blends in nicely. Grab them while they are hot because in a word, these potatoes are killer.
Hummus Roasted Potatoes Recipe
An easy roasted potato recipe made with hummus; a new way to enjoy potatoes!
Ingredients
- 3 lbs red potatoes
- 1 10 oz container roasted garlic flavored hummus (I used Sabra)
- 1 teaspoon Greek seasoning
- drizzle olive oil
Instructions
- Preheat oven to 450 degrees. Spray a baking sheet and set aside.
- Cut potatoes into even quarters. In a bowl, toss potatoes with hummus and seasoning, turning to coat.
- Arrange potatoes in an even layer on prepared baking sheet. Drizzle with olive oil. Place potatoes in the oven and roast for 35 minutes, turning once.
More recipes to love:
Lemon Parmesan Roasted Potatoes – Lemon Tree Dwelling
Oven Roasted Potatoes with Bacon and Parmesan – The Food Charleton
Medeja —
Using hummus for roasted potatoes sounds both interesting and delicious 🙂
Claudia | The Brick Kitchen —
Tossing your potatoes in hummus is such a unique idea, and I can imagine it would be absolutely delicious – will have to try it sometime soon!
Lemonsforlulu —
Oh you should!
creativejewishmom/sara —
Sounds really interesting and is at least a nice way to add some protein in there! Thanks for sharing on craft schooling Sunday!
Stephanie —
Oh my yum! Hummus and roasted potatoes are 2 of my favorite things- but I never thought of putting them together!!! Thanks for sharing!
Marie at The Interior Frugalista —
This sounds delicious! I love hummus and combined with potatoes – what’s not to like. Thanks for the recipe – pinned to share and refer back to when I make these.
Hil —
Ok I am making this tonight! How amazing is this?!?! Thanks for sharing at Turn it up Tuesday. My daughter loves chick peas this would be amazing.
Jenessa Mullen —
I love hummas and never thought of adding it to potatoes! This is going on my must try list! Thank you for sharing! #turnituptuesday
Mollie —
What a fun idea! I often am at a loss as to what to do with the last bit of hummus in my fridge when I make it! Thanks for sharing on Throwback Thursday!
The DIY Homegirl —
Two of my favorite foods combined? Swoon. Thanks for sharing!
Leeza —
I haven’t tried this recipe, therefore I really have nothing of value to add.
Tucson Jim —
I cannot believe you use expensive store bought hummus (to eat daily). Nothing is easier to make (and customize). A can of rinsed Garbanzo beans, a quarter cup each of Tahini and olive oil, with one lemon juice and two avocados with garlic and onion mixed for a minute in the food processor is my preferred recipe. Mixing with the potatoes and a heaping Tbsp of sesame seeds only makes it better (adding some blanched asparagus at the end for a full meal).