Oven Roasted Potatoes with Blue Oyster Seasoning

Roasted until crisp and golden, these baby potatoes have a creamy, tender center and a savory coating that makes every bite addictive. The secret? A touch of Duality Blends mushroom powder.

Ingredients:

• 24 oz (1.5lbs) small potatoes 

• 2 Tbsp olive oil 

• 1/3 cup grated Parmesan (optional, I omitted the cheese but it does add a beautiful crisp)

• 1 tsp Duality Blends mushroom powder, Shiitake or Blue Oyster

• 1/2 tsp garlic powder 

• 1/2 tsp paprika (or smoked paprika!)

• 1/4 tsp salt 

• 1/4 tsp freshly cracked black pepper 

• 2 Tbsp chopped fresh parsley, (optional for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment for easy cleanup if desired.

2. Wash and cut the small potatoes into wedges.

3. In a small bowl, stir together the grated Parmesan, Duality Blends mushroom powder, garlic powder, paprika, salt, and pepper.

4. Place the potatoes in a large bowl. Drizzle with the olive oil and toss to coat.

5. Sprinkle the  spice mixture over the potatoes and toss again until evenly coated.

6. Spread the potatoes out on your prepared baking sheet.

7. Roast for 30 minutes, then give the potatoes a good stir.

8. Return to the oven and roast for an additional 5-10 minutes, or until well browned and crispy on the edges.

9. Season with an extra pinch of salt if desired, garnish with fresh parsley, and serve hot.

Tips: 

• For extra crisp edges, avoid crowding the pan.

• This dish is super versatile, don't be afraid to experiment with your own seasoning blend.

• These reheat well in an air fryer for crispy leftovers.

• I used gold baby dutch potatoes for a softer inside, use red potatoes if you want firmer wedges.