Roasted Potatoes and Cabbage

These Roasted Potatoes and Cabbage are golden, cozy, and wonderfully simple to make. Just a handful of ingredients come together for an easy, comforting dish that feels right any day of the week.

Course Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 255kcal

Author Julia Maz

Ingredients

For the Potatoes

1 ½ lbs potatoes, already cut
2 tbsp olive oil
¾ tsp paprika
¾ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the Cabbage

½ medium cabbage, cut into wedges
1 tbsp olive oil
¼ tsp paprika
¼ tsp garlic powder
¼ tsp salt

US Customary - Metric

Instructions

Place the potatoes on a parchment-lined baking sheet. Drizzle with the olive oil, add the paprika, garlic powder, salt, and black pepper. Toss everything well with your hands, then spread the potatoes out in an even layer. Roast at 200°C (400°F) for about 20 minutes, until they start to soften and turn lightly golden.
1 ½ lbs potatoes, already cut, 2 tbsp olive oil, ¾ tsp paprika, ¾ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper
Remove the baking sheet from the oven and gently push the potatoes to the side to make some space. Add the cabbage wedges, placing them cut-side down. Using a pastry brush, brush the cabbage with olive oil, then sprinkle it with the paprika, garlic powder, and salt on both sides.
½ medium cabbage, cut into wedges, 1 tbsp olive oil, ¼ tsp paprika, ¼ tsp garlic powder, ¼ tsp salt
Return the tray to the oven and roast for another 20–25 minutes, until the potatoes are golden and tender and the cabbage is soft with lightly caramelized edges. Serve warm, with a sprinkle of fresh parsley on top if you like.

Video

Notes

🔀 Recipe Variations

🌶️ Add a little heat
Sprinkle in some red pepper flakes or smoked paprika if you’re craving a warmer, slightly spicy finish.

🧄 Garlic lovers version
Add a few whole garlic cloves to the tray — they roast beautifully and turn soft and sweet.

🥔 Switch up the potatoes
Yukon Gold, red potatoes, or even fingerlings all work great here and give the dish a slightly different feel.

🌿 Finish with fresh herbs
Try dill, chives, or a mix of soft herbs instead of parsley for a fresh twist right before serving.

🫙 Storage & Make-Ahead

🧊 Storage

Let the roasted potatoes and cabbage cool completely, then store them in an airtight container in the fridge for up to 3 days. They reheat beautifully and keep their cozy texture.

⏳ Make-ahead tip

You can prep the vegetables ahead of time and keep them cut and ready in the fridge. When you’re ready to eat, just roast and enjoy — simple and stress-free.

Nutrition