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Awesome Spuds or Roasted Root Vegetables


  • Spuds
  • Potatoes - I use a combination of fingerling Yukon gold, the purple ones, and small red skins–whatever is around the house. Just don't use Idaho or Russet, they are a bit too powdery for this recipe.
  • Roots
  • Our ratio for a group of 8:
  • 3 pounds of a combination...small redskins fingerling, etc., any quantity of parsnips, carrots, canned small whole beets, onions, any root veggie is good.
  • Olive oil - enough to coat the veggies
  • 2 to 3 tbsp. Awesome Antler Rub™
  • Optional: extra dried rosemary and fresh ground black pepper to taste if you like.


  • Preheat oven to 450°
  • (Spuds)
  • Rinse potatoes and use a soft veggie brush to scrub off any dirt from potatoes. Be careful not to remove the skin off the potatoes.
  • Dry potatoes on a terry cloth towel.
  • Cut potatoes into bite-size chunks and place in a roasting pan coated with cooking spray for easy cleanup.
  • Coat potatoes with olive oil and sprinkle 2 tablespoons of Awesome Antler Rub over the potatoes. If you like them a bit more peppery and savory then you can add a little more fresh ground pepper and dried rosemary. I'm a garlic fan so I always add a little more granulated garlic too.
  • Mix well and put in oven on middle rack.
  • Roast at 450° for 20 minutes, stirring occasionally until browned and a little crusty.
  • (Roots)
  • Cut veggies in large bite-size pieces–they shrink a little.
  • Toss with olive oil and generously sprinkle with Awesome Antler Rub.
  • Season with sea salt as desired. Roast everything except canned beets for 10 minutes.
  • Stir and add beets.
  • Roast for 10 to 20 more minutes until slightly browned.