Old Bay–Style Roasted Potatoes with Maryland Chesapeake Bay Blend Olive Oil

Golden potato chunks, garlicky olive oil, and a little paprika roast together into crisp, savory edges and tender centers. The Maryland Chesapeake Bay Infused Olive Oil Blend layers Old Bay, celery, mustard, and traditional spice notes through every bite, making this an easy side for weeknight dinners, cookouts, and holiday tables alike. It is the kind of dish people keep reaching for and asking for again.

Garden Infuzions

Old Bay–Style Roasted Potatoes with Maryland Chesapeake Bay Blend Olive Oil

Crisp-edged roasted potatoes get a Chesapeake Bay kick from Maryland Chesapeake Bay Infused Olive Oil Blend, garlic, and paprika for a cozy side with big flavor and easy supper appeal.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: American Classics

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds Yukon Gold potatoes cut into 1-inch pieces
• 3 tablespoons Maryland Chesapeake Bay Infused Olive Oil Blend
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 2 tablespoons chopped fresh parsley for finishing

Equipment

• 1 Large Sheet Pan lined with parchment paper
• 1 Large mixing bowl for tossing the potatoes
• 1 Spatula for flipping during roasting
• 1 Chef’s knife for cutting potatoes
• 1 Cutting board for prep

Method

 

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Place the potatoes in a large bowl and add the Maryland Chesapeake Bay Infused Olive Oil Blend, extra-virgin olive oil, kosher salt, garlic powder, paprika, black pepper, and onion powder. Toss until every piece is well coated.
3. Spread the potatoes on the prepared sheet pan in a single layer with the cut sides facing down where possible.
4. Roast for 20 minutes, then flip the potatoes with a spatula.
5. Continue roasting for 12 to 15 minutes more, until the potatoes are deep golden and crisp at the edges and tender in the center.
6. Transfer the potatoes to a serving bowl and finish with chopped parsley.
7. Serve warm.

Notes

For the crispiest result, dry the potatoes well after cutting and avoid overcrowding the pan. These potatoes pair naturally with seafood, roast meats, or breakfast plates. The featured blend is used as the flavor anchor, while the added pantry spices round out the roasted finish.

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Recipe Tips

Cut the potatoes into even pieces so they roast at the same pace. Give the pan a little space; crowded potatoes steam instead of crisp. For extra color, turn them once halfway through roasting.

Serving Suggestions

Serve these potatoes beside grilled fish, roast chicken, burgers, or a simple egg breakfast. They also fit right in on a party spread with dipping sauce or beside sandwiches and wraps.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan or in an air fryer so the edges crisp back up.

Variations

Add sliced onions to the pan for a sweeter roasted finish, or toss in a pinch of smoked paprika for a deeper color. You can also finish the potatoes with chopped parsley or chives after roasting for a fresh lift.

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