Bite into these crispy Irish roasted potatoes with sauerkraut and pickled red onions. This Irish roasted potato recipe is easy to make with only a few ingredients.
I love potatoes and decided to make Irish roasted potatoes this week. Also, since I made vegan cabbage rolls, I wanted a tasty side dish to serve. This Irish roasted potato recipe is simple to make with incredible flavors. So if you love potatoes, pickled onions, and sauerkraut, this potato recipe is for you!
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I often try to find exciting ways to make recipes that appeal to my family. And my family loves anything made with potatoes. But roasted potatoes didn't seem like an exciting side dish, so I got creative and paired some of my favorite ingredients, and it was a hit.
Recipe Ingredients:
- Red Potatoes: Red potatoes are particularly healthy because of the thin, nutrient-filled skins, which are loaded with fiber, B vitamins, iron, and potassium. Half of the fiber of a potato comes from the skin. On red potatoes, in particular, the skin is already super thin, so it doesn't detract from the taste or texture.
- Sauerkraut: I used dill flavored sauerkraut from Trader Joe's.
- Pickled Red Onions: I make red pickled onions and use them often on salads and other recipes.
- Thyme: Thyme has a delightful flavor balance that dances between earthy and minty, minty and citrus-laced, savory but sweet, and slightly woodsy but also flowery, with traces of lavender or toned-down rosemary.
- Oregano: Oregano generally has an intensely aromatic, camphoraceous aroma and a slightly bitter, spicy flavor.
- Parsley: Parsley has a clean and peppery taste with a touch of earthiness, making it a great all-rounder in the kitchen.
- Paprika: Sweet paprika may not be sweet or spicy and is the typical type used when the recipe calls for "paprika." It's made from bright, sweet red peppers without any heat. Use it to add color or a mild peppery flavor to a dish. Hot paprika is made with spicy varieties of peppers that packs the heat.
Recipe Substitutions
- Choose any small potato variety.
- Try regular sauerkraut or a flavor you enjoy!
- Use raw red onion, yellow or white onion.
- A good rule of thumb is 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs. Some herbs season better than others in their dried form – dill, thyme, and sage. Others are better only used when fresh.
- Substitute your favorite spice for a unique flavor.
How to Make Irish Roasted Potatoes
- Preheat the oven to 425 degrees or an air fryer to 425 degrees.
- First, wash and cut the potatoes into quarters of similar sizes.
- If time permits, it's best to soak the potatoes in cold water for 30 minutes or overnight if possible to remove excess starch, which helps them get crispy when roasted.
- Then, parboil the potatoes in a pot of boiling water with a small amount of salt for 5 minutes.
- Drain the potatoes and lay them wet in a single layer on a prepared baking sheet with parchment paper or a silicone baking mat.
- Sprinkle the wet potatoes with paprika.
- Roast the potatoes for 25 minutes in the oven or 12 minutes in the air fryer.
- Remove the potatoes from the oven or air-fryer and add 1 cup of sauerkraut and 1 cup of red pickled onions.
- Return to the oven for 10 minutes or the air fryer for 5 minutes.
- Add the hot potato mixture to a bowl and stir.
- Add the herbs and additional paprika if desired.
- I served Irish roasted potatoes with vegan cabbage rolls.
Recipe FAQs
Boiling your potatoes for a bit before roasting helps ensure that you get that beautiful crisp crust on the outside. However, the outer skin will remain tough if you don't parboil your spuds.
Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes thoroughly with cold water and let them soak for at least 30 minutes (up to overnight). This will help rinse the excess starch and help the potatoes crisp up beautifully in the oven.
If you completely boil potatoes and then roast them, you might have pieces of mush with crisp edges. With parboiling, the potatoes cook enough so the insides can finish cooking and get fluffy while the outsides get crispy.
Tips
- Squeeze the sauerkraut to remove any excess brine before adding it to the roasted potatoes.
- Place red pickled onions on a paper towel to remove excess fluid before adding them to the roasted potatoes.
- Boil the water before adding the red potatoes.
- After you have washed, cut the potatoes into equal-sized pieces, so they cook evenly.
- Preheat the oven or air fryer for best results.
- Red Potatoes will turn a little darker brown before becoming crisp.
- To reheat air-fried potatoes, add the potatoes to an air fryer for a perfectly crispy leftover dish in only three or four minutes.
- To reheat in the oven, heat your oven to 400 degrees, spread potatoes on a sheet pan, and cover them in tin foil. Re-roast them until they're warm all the way through, about 10-15 minutes.
- Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator for 3 to 4 days.
If you enjoy potatoes as much as I do, give this Irish roasted potato recipe a try!
Other Great Vegan Side Dishes
If you love these Irish roasted potatoes, give us a 5-star rating and comment below. We would love to hear from you.
📖 Recipe
Irish Roasted Potatoes
Ingredients
- 1 pound red potatoes, cut into quarters
- 1 cup sauerkraut, squeezed dry
- 1 cup pickled red onions, drained and dried
- 3 teaspoons paprika
- 1 Tablespoon thyme, chopped
- 1 Tablespoon parsley, chopped
- 1 Tablespoon oregano, chopped
- salt and pepper to taste
Instructions
- Wash and cut the red potatoes into quarters
- If time permits, soak the potatoes for 30 minutes in cold water, or overnight is possible.
- Boil and pot of water with a teaspoon of salt.
- Add the potatoes and parboil for 5 minutes.
- Drain the potatoes in a colander.
Oven Directions
- Preheat the oven to 425 degrees.
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Place parboiled potatoes on the prepared baking sheet and sprinkle with the paprika.
- Cook for 20 minutes.
- Remove the potatoes from the oven, and add 1 cup of squeeze dried sauerkraut and 1 cup of drained and dried pickled red onions.
- Return to the oven for 10 minutes.
- Transfer the cooked potato misxture to a bowl and addthe chopped herbs.
Air Fryer Directions
- Preheat the air fryer to 425 degrees.
- Place the parboiled potatoes in a single layer in the base of the air fryer pan.
- Sprinkle the potatoes with paprika.
- Cook for 12 minutes.
- Open air fryer and add 1 cup of squeeze-dried sauerkraut and 1 cup of drained and dried pickled red onions.
- Cook for an additional 5 minutes.
- Remove the potatoes from the air fryer and toss with chopped herbs in a bowl.
Notes
- Squeeze the sauerkraut to remove any excess brine before adding it to the roasted potatoes.
- Place red pickled onions on a paper towel to remove excess fluid before adding them to the roasted potatoes.
- Boil the water before adding the red potatoes.
- After you have washed, cut the potatoes into equal-sized pieces, so they cook evenly.
- Preheat the oven or air fryer for best results.
- Red Potatoes will turn a little darker brown before becoming crisp.
- To reheat air-fried potatoes, add the potatoes to an air fryer for a perfectly crispy leftover dish in only three or four minutes.
- To reheat in the oven, heat your oven to 400 degrees, spread potatoes on a sheet pan, and cover them in tin foil. Re-roast them until they're warm all the way through, about 10-15 minutes.
- Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator for 3 to 4 days.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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