What’s for Dinner: Roasted Gold Potatoes and Baked Tilapia [with Crumb Topping]
My mom really liked the roasted red potatoes I made a while back, and wanted me to make that again.
Today, I made a similar, yet different version. I used small gold potatoes. And used a combination of different spice and herbs. Both: equally delicious.
I served it alongside baked tilapia that I topped off with a crumbled topping this time [see below for how I made it], along with biscuits and Caesar salad. Yum!
Today, I used the following to season my potatoes:
- about 1 teaspoon salt
- about 1/4 black pepper
- about 1/4 teaspoon of rosemary
- about 1/2 teaspoon thyme
- about 1/4 teaspoon chili powder
- about 1/2 teaspoon garlic powder
- about 1/4 teaspoon oregano
- Preheat your oven to 350 degrees. Line a baking sheet with foil [for easy cleanup] and then spray the foil with non-stick cooking spray [to ensure your potatoes don’t stick].
- I, then, took small gold potatoes and halved each of them. A few of the potatoes were larger, which I cut into thirds. Essentially, cut them all into similar sizes, so they have even cooking times.
- The herb and spice mixture that I mentioned above? Sprinkle that over your potatoes.
- Spray your seasoned potatoes with non-stick cooking spray, and then mix well [with your hands], making sure all the potatoes are coated evenly.
- Transfer your potatoes onto your lined baking sheet, facing all of the potatoes skin side down. Bake in the oven for about 40-50 minutes.
But I did several things differently:
- I left the fillets whole this time, rather than cutting them into smaller pieces.
- I used more lemon juice. This was to help keep the fish moist and help me for #3 below.
- Instead of coating each piece of tilapia with bread crumbs, I sprinkled on top a combination of bread crumbs and panko. Because I used extra lemon juice, when I went to mix my fish with the added panko and and bread crumbs… it left me with a nice crumb-like topping that coated the fish. I also had leftover that I liberally sprinkled over my fish on top.
- I baked it for about 25 minutes [without flipping them over this time].
The texture was great, and the topping melted in your mouth — absolutely delicious!
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.