Roasted Apples & Potatoes

Happy Friday! I posted yesterday on the My Rural Kitchen Facebook page, that I would be posting a bonus 3rd recipe this week today. Instead of only 2 recipe posts this week. And Roasted Apples & Potatoes: Won! Only two people voted but hey, that’s a start and I appreciated it. I thought it might be fun, to see what you would be most excited for. 


It’s beginning to seem more and more like fall to me, everyday. And this recipe screams fall to me, it uses many fall flavors. It’s also apple and potato season so it’s a great way to celebrate both of those crops! To me this dish almost has that classic comfort food feel but without any of the guilt because it’s healthy.

I love summer so much, that I tend to forget how much I really love fall. Until we hit those first couple crisp air, chilly mornings where the sunlight is liquid gold as it is coming up in the morning and going down at night. And crisp air in the morning during the fall, is just so refreshing! Makes you believe that anything is possible for the day.

Did I go to far with my love of fall mornings? Hopefully, that didn’t bore you! I just like to share 🙂


I used a couple different types of apples in this dish from the trees we have in our yard. But I’ve also used Gala, Fuji, and Granny Smith in this dish. Use whatever apples you have, although I do suggest a crisp, and firm type of apple. They hold up the best during the roasting. And do two different kinds if you like! I tend too.

Same thing with potatoes, I used ranger russets because that is what I had, but yukon gold or reds would be just as good. If you use smaller potatoes like the golds or red, you’ll probably want to do more than 3 potatoes then.

This is an easy, tasty side dish that pairs well with a roast or crispy skin chicken or pork chops. As a side dish it goes with all of those really well, I’ve served it next to each before.

Here you go!

Roasted Apples & Potatoes


3 potatoes (I used medium sized ranger russet potatoes, feel free to try any kind: sweet potato, reds, golds etc. just remember if they are small you might want to add a couple more)

2 medium apples (any kind will work. My favorites: gala, granny or honeycrisp, mix and match!)

1 small onion

Avocado oil

1 tsp Salt

1 tsp Ginger

½ tsp Thyme

½ tsp Garlic Powder

1 tsp dried Parsley

½ tsp dried Rosemary

1 tsp All Spice


Pre Heat the oven to 375

Dice the potatoes, onion and apples into small cubes. Place them into a large bowl, and toss with just enough avocado oil to cover them.

Add all the spices to the potatoes, onion and apples, and stir to combine very well.

Dump the mixture into a 13X9 baking dish or cookie sheet.

Bake for 25 minutes

(I stirred them part ways during the baking, that’s is up to you)




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