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!

By the way, my Cheddar Bay Biscuits would be wonderful with this meal in place of these biscuits.

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

Again, I say “about” for all of the above because the quantities will depend on your taste bud. 

To put your potatoes together:

  1. 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].
  2. 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.
  3. The herb and  spice mixture that I mentioned above? Sprinkle that over your potatoes.
  4. Spray your seasoned potatoes with non-stick cooking spray, and then mix well [with your hands], making sure all the potatoes are coated evenly.
  5. 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:

  1. I left the fillets whole this time, rather than cutting them into smaller pieces.
  2. I used more lemon juice. This was to help keep the fish moist and help me for #3 below.
  3. 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.
  4. 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!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

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.

1 Comment

  1. Oh my! Both of these dishes look fabulous. I love your ingredient list too. SO happy you brought them to our Weekend Potluck party, but did I miss seeing a link back somewhere? If you need any help, please let me know. Glad to have you join our party.

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