These red potatoes are really tasty, especially dipped in a tiny bit of vegan ranch dressing. They have a nice mix of chili powder, garlic powder, cayenne pepper, salt, pepper and paprika. I tried making these last night for Sara's birthday dinner, but I cut the potatoes too large and they burned outside while they remained raw inside. It was a total failure. I don't deal well with failure, so I gave them another go for dinner, and they turned out really well.
My hints for this recipe:
- Be sure if you make them, cut your baby red potatoes really small (I cut them into 1/4-inch pieces or slightly larger). That way they'll cook evenly and won't result in total cooking failure like I experienced last night.
- Mix the spices in a tiny prep bowl and add slowly, tasting as you go along. What tastes amazing to me might be too much for someone else or vice versa.
Here's My Recipe:
Click Here to Print This RecipeIngredient:
- 1 to 1 1/2 lbs. baby red potatoes
- 3 TB olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper powder
- 1 tsp kosher salt
- Chop potatoes as noted in the hints above.
- Heat oil in a 12-inch straight sided skillet over medium heat for about 4 minutes, or until shimmering not smoking.
- Add potatoes in single layer in leave about 5 minutes without stirring (this helps brown the potatoes on that side). Check a few pieces to see if the bottoms are browned.
- Stir potatoes around with a wooden spoon and arrange in a single layer again, trying to get the browned sides of potatoes up so the opposite sides brown.
- Cook another 4-7 minutes, or until fork inserted into potatoes meets little resistance and outsides are lightly browned.
- Place a layer of paper towel into a bowl and place potatoes on top to soak grease. Using another paper towel, dab at potatoes until most oil is removed. Then, remove the paper towels.
- Shake spice mixture, a little at a time, over potatoes and toss to combine.. Add more spices as needed.
Those look amazing. But if I put all that spice in Kelly would explode. I do the same sort of thing with differnt (safe for old ladies) spices, but I roast them in the oven, and I usually throw baby carrots in too. They taste fantastic roasted.
ReplyDeleteMart,
ReplyDeleteI love to make foil packets with diced red potato, olive oil, sea salt and smashed (or minced) cloves of garlic. Yummm. Oh, and roasted veggies are king. I like to do cauliflower, carrots, zucchini and squash on a cookie sheet. I'm getting hungry just typing about it.