Baked Buffalo Fries w/ Ranch & Blue Cheese Dipping Sauces

Baked Buffalo Fries

Russet potatoes cut into french fry sticks and tossed in homemade buffalo wing sauce then baked to a crispity-crunchity golden brown tinted with a spicy red hue. These aren’t in-your-face, burn-your-tongue-off hot. The heat is more bearable than a traditional hot wing and won’t have you reaching for a glass of milk after every bite. If you’re looking for lip-numbing-hot french fries then I can give you that too. I’m all about choices.

For the best french fries you need to plan a little. Rather than cooking the potatoes straightaway I add a few more steps. Since potatoes are on the Dirty Dozen list for having the most pesticides I start with organic russet potatoes. After cutting them (this is how I cut mine) I soak them in cold water for at least 20 minutes all the way up to an hour or two if I have time.

This will help your french fries crisp up better, especially since we’re baking them, a process that doesn’t always yield the best french fry. I don’t know the exact science behind the soaking but it has something to do with removing the starches. When you drain the potatoes you will see how cloudy the water becomes.

While the fries soak I go to work making the buffalo sauce. It’s ridiculously easy and I find it a lot better tasting than bottled. All you need is your favorite hot sauce – mine is Cholula – a few tablespoons of butter, garlic powder and black pepper. Melt them all together over low heat and you will have most wonderful buffalo wing sauce you can imagine.

Then I move on to the ranch dipping sauce, a spinoff from my buttermilk ranch dressing. I make it a little thicker and cut down on the herbs a bit. You can use a food processor or whisk it all together by hand – mayonnaise, sour cream, buttermilk, garlic, chives and parsley. Stop here or crumble up some of your favorite blue cheese – mine is Roquefort – and mix it into the ranch.

Buffalo Fries with Ranch Dip

Now we get to the french fry making. After soaking them in water, drain, pat dry on a kitchen towel and toss them into a big bowl with about half of the hot sauce. I let them marinate for about 20 minutes to help the hot sauce permeate them a little.

Only now are we ready to bake them. On a lightly greased baking sheet, the largest one you own but not the heavy-duty aluminum type because they’re too thick. Make sure the fries aren’t crowded or they’ll steam and be soggy. Bake them in two batches if needed, flipping them a little more than halfway through so they turn spotty golden brown on all sides. If you want them super spicy hot you can drizzle the leftover hot sauce right on them, toss them right in it or just go for a little dunking action.

I think these might be the greatest french fries I ever made. I love the golden crunchy edges and the sharp bite of the sauce paired with the cool ranch dunking sauce. I could and would stuff my face with these every single day. If I did I’d have no new recipes and my career as a food blogger would come to a standstill. Instead, I’ll settle on once a week. . .

Maybe twice.

Baked Buffalo French Fries

Baked Buffalo Fries w/ Ranch & Blue Cheese Dipping Sauces

Rating: 51

Cook Time: 35 minutes

Yield: 3 - 4 servings

 Baked Buffalo Fries w/ Ranch & Blue Cheese Dipping Sauces

Russet potatoes are cut into french fry sticks and tossed in homemade buffalo wing sauce before being baked to a crispity-crunchity golden brown with a spicy red hue.

Ingredients:

1 + 1/2 to 2 pounds Russet potatoes (3 - 4), cut into stick fries*
Hot Sauce:
1/2 cup hot sauce (like Cholula Original )
4 tablespoons butter
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Ranch and Blue Cheese Dipping Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup buttermilk
1/2 teaspoon white wine vinegar
1 small clove garlic, minced
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
1/2 cup crumbled blue cheese, optional
coarse salt and pepper to taste
olive oil, for greasing the pan

Instructions:

  1. Fill a large mixing bowl with cold water. Wash, peel(or not if you prefer them with the peel on) and cut the potatoes into fries* - put them in the water and soak at least 20 minutes or a few hours on the counter - don't refrigerate.
  2. Make the hot sauce:
  3. Add all the ingredients to a small saucepan set over low heat. Stir until the butter melts then turn heat up to medium-low and cook 5 minutes, stirring often. Remove from heat.
  4. Make the ranch dressing:
  5. Pulse everything together in a food processor or whisk together until well combined in a small mixing bowl. (Stop here for ranch dip or mix in the blue cheese now to make blue cheese dip). Season to taste with salt and pepper. Refrigerate.
  6. Drain the potatoes and place them on a clean kitchen towel. Blot off the excess water. Add them to a large mixing bowl with about half (about 1/3 cup) of the hot sauce. Toss until the potatoes are completely coated and let sit 20 minutes.
  7. Preheat the oven to 425 degrees F. Lightly grease a large, rimmed baking/cookie sheet(not the heavy duty aluminum type) from edge to edge.
  8. Toss the fries again and then use tongs to place them on the baking sheet so they don't touch each other. If they're crowded bake them in 2 batches. Discard the excess hot sauce left on the bottom of the bowl. Sprinkle the fries with salt. Bake 20 minutes.
  9. After about 20 minutes remove the pan from the oven and turn the fries over. Bake 10 - 15 more minutes until fries are crispy with golden brown spots and cooked in the center. (Take one out, cool and taste test!) For super spicy fries you can drizzle them with some of the leftover sauce, toss them right in it (they may get a little soggy this way) or dunk them in it.
  10. Serve with ranch/blue cheese dipping sauce(s) and extra hot sauce, if desired.

Notes:

*Here's a short video showing how I cut my french fries

Hot Sauce adapted from Le Cordon Bleu

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-buffalo-fries-ranch-blue-cheese-dipping-sauces/

Hasselback Potato Gratin

Hasselback Potato  Gratin

This is a super decadent potato gratin made with Emmentaler, parmesan, garlic, thyme and half & half. Russet potatoes are thinly sliced and stood up in rows instead of being layered on top of each other. Not only does it make for an impressive presentation but the edges get nice and crispy while the insides stay soft and buttery.

The “hasselback” in this gratin refers to a method of cooking potatoes where they’re thinly sliced but not cut all the way through so that the potato resembles a fan. They bake up with crispy edges and soft, creamy middles just like in this gratin.

You can use a mandolin to slice the potatoes or you can do it by hand. I actually prefer doing it by hand even though I have a mandolin. It helps me hone my knife skills and I really love chopping up vegetables. It’s my ‘thinking’ time.

The sliced potatoes are tossed in the half & half that’s been mixed with both cheeses, minced garlic and thyme before being stood up like little soldiers in the pan. They bake for half the time covered with aluminum foil and then it’s taken off so the top can get nice and golden brown.

You can use any good quality Swiss cheese – not the kind in your dairy section where the processed cheese is kept but the type you find in the artisan cheese section.

Russet potatoes are best for this and I recommend using organic. The organic Russet potatoes I buy are the most perfect things on Earth. They don’t get eyes on them and last a lot longer than non-organic making them worth the few extra dollars. I can’t tell you how many sacks of potatoes I’ve thrown out because they’ve gone bad or were overrun with eyes.

This is a great side dish for entertaining or bringing to a potluck!

Or just because. My favorite reason of all.

Hasselback Gratin

Hasselback Potato Gratin

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 8 servings

Hasselback Potato Gratin

This is a decadent potato gratin with Emmentaler, parmesan, garlic, thyme and half & half. Russet potatoes are thinly sliced and stood up in rows instead of being layered on top of each other.

Ingredients:

1 - 2 tablespoons butter
1 cup finely grated Gruyère or Comté cheese (or any good quality Swiss)
1/2 cup finely grated Parmigiano Reggiano
2 cups half & half or heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped or 1 teaspoon dried
coarse salt and freshly ground black pepper
2 1/2 - 3 pounds organic russet potatoes, peeled and sliced 1/8th-inch thick

Instructions:

  1. Preheat oven to 400°F. Butter a 2-quart casserole pan with butter.
  2. In a large bowl mix both the cheeses together than remove about 1/3 of it and set aside. Mix the half & half, garlic, thyme, a generous teaspoon salt and 1/4 teaspoon black pepper into the cheese.
  3. Add the sliced potatoes and toss using your hands making sure every slice is coated. Makes small stacks out of the potatoes and stand them in the pan starting at one edge and working around the perimeter then into the center last.
  4. Pour the remaining half & half left in the bowl over the potatoes. Season the top with more salt and pepper.
  5. Cover tightly with aluminum foil and bake 20 minutes. Remove the foil and sprinkle the top with the cheese you set aside. Bake 40 more minutes until the top is golden and the potatoes are fork tender.
  6. Remove from oven and let set 5 minutes before serving.

Notes:

Adapted from Serious Eats

Click here for step-by-step pictures and more tips for making this.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/hasselback-potato-gratin/

Leftover Mashed Potato Puffs

Mashed Potato Puffs

Let’s give thanks to eggs, sour cream, cheddar, Parmesan and chives for giving leftover mashed potatoes a new lease on life! No more pushing them to the back of your refrigerator hoping they’ll disappear. This will make you wish for leftovers.

The potato puffs are baked in a cupcake pan until golden and crusty on the outside with soft, fluffy middles that just about melt in your mouth. They don’t taste like leftovers. Not one single bit.

From here on out I will intentionally make mashed potatoes for the sole purpose of turning them into these puffs. Forever and ever. They put mashed potatoes to shame. I see lots of variations in my future. . . and in yours. . .

Truly you can use any type of mashed potato and they need not be leftover. They’re worth the trouble of making fresh. Once you have your base of mashed potato and eggs you can mix just about anything into them – cheese, fresh herbs, cooked bacon. . . whatever flavors you like with potatoes.

Leftover Mashed Potato Puffs

Leftover Mashed Potato Puffs

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: about 8 puffs

Leftover Mashed Potato Puffs

Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, cheese and chives then baked in a cupcake pan until golden and crusty with creamy middles. They don't taste like leftovers.

Ingredients:

2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes

Instructions:

  1. Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
  2. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
  3. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
  4. Spoon them into the pan filling the cups just to the top or a little below.
  5. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
  6. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

Notes:

Inspired by The Kitchn

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/leftover-mashed-potato-puffs/

Homestyle Sausage Stuffing

Homestyle Sausage Stuffing

My Mom’s traditional Thanksgiving stuffing, the one my entire family dreams about all year and descends upon like a pack of starving wolves the moment the bowl hits the table. I’m surprised an eye hasn’t been poked out or a finger stabbed by a marauding fork or that a fist fight hasn’t broken out yet. Yes, it’s that good. Worth fighting for over.

I finally pinned down the recipe and can make it myself. Anytime. No need to wait for Thanksgiving. I could make it every single day for the next year if I really wanted to. . .but that would suck the specialness right out of it. . .so. . . not.

The thing about it is my Mom never really follows an exact recipe – it’s all in her head making it kind of secretive so I had to pin it down. You know, make it myself under her direction like I’m doing rocket science or something.

Home-Style Sausage Stuffing

The basic recipe is to first cook breakfast sausage in a skillet, remove it and sauté the onion and celery in a little of the sausage grease to pick up all that great flavor off the bottom. That all gets mixed together with herbed stuffing, chicken broth and a little melted butter. It’s left to sit a few minutes so the dry stuffing cubes can soak up the broth and soften.

It’s extremely versatile – you can add whatever your stuffing-loving heart wants to! Diced apples, pears, chestnuts, cranberries, raisins, fresh chopped herbs and/or nuts. Even cooked vegetables. Sometimes my Mom mixes in a little bit of cooked sweet potato. Sounds strange but it’s out of this world delicious.

At this point you can stuff your turkey with it or bake it in a casserole dish, uncovered for a crunchy top or covered for a soft top.

Then, stand back and let the feeding frenzy begin.

Or be brave and join in.

 

Sausage Stuffing

Homestyle Sausage Stuffing

Rating: 51

Cook Time: 25 minutes

Yield: makes 8 servings

Homestyle Sausage Stuffing

My Mom's traditional homestyle Thanksgiving sausage stuffing, a versatile recipe with a lot of options. You can use it to stuff a turkey or bake it in a casserole dish.

Ingredients:

12 ounce pork breakfast sausage roll (like Jones )
3/4 cup diced yellow onion
1/2 cup diced celery
coarse salt and fresh black pepper
1 (14 ounce) package herb seasoned stuffing (like Pepperidge Farm )
2 (14 ounce) cans of low-sodium chicken broth
3 tablespoons melted butter, plus more for greasing pan and dotting the top

Instructions:

  1. Set a large skillet over medium heat and brown the sausage, breaking it apart as it cooks into small crumbles. Once it's cooked remove to a large mixing bowl. If there's a lot of grease drain some of it off leaving about a tablespoon in the pan.
  2. Add the onion and celery, season with salt and pepper and cook until tender, stirring often. Add it to the bowl with the sausage. Add the stuffing to the bowl and mix it with the sausage, onion and celery.
  3. Pour the cans of chicken broth over it and mix well. Drizzle the butter over it and mix well. Cover the bowl with plastic and let sit 5 - 10 minutes. You can stuff your turkey with it at this point or bake as directed in the next steps.
  4. Preheat oven to 400 degrees F. and grease an 8 x 8 casserole or baking pan with deep sides.
  5. Taste the stuffing and season with salt and pepper if needed. Stir well again and then spoon into the pan. Cut a tablespoon of butter into small pieces and dot the top with it.
  6. Bake 25 minutes, uncovered for a crunchy top or cover with aluminum foil for a soft top.

Notes:

You can add diced apples, pears, chestnuts, dried or fresh cranberries or cherries, raisins, fresh herbs, nuts and even cooked vegetables.

http://www.cinnamonspiceandeverythingnice.com/homestyle-sausage-stuffing/

Spinach and White Bean Gratin with Bacon

Spinach and White Bean Gratin

This is an easy, weeknight gratin with cannellini beans, spinach, Parmesan and bacon. It’s not as rich as other gratins because it doesn’t have a cream sauce but instead relies on Parmesan cheese and a small amount of mashed-up beans to help thicken it.

It starts on the stove by sautéing onion, roasted red peppers and garlic together. The beans and spinach along with chicken broth are mixed in too and briefly cooked to wilt the spinach. Then it’s baked with plenty of Parmesan inside and out.

The beans turn out soft, creamy and delicious with an earthy bite from the spinach and a ton of flavor from the aromatics. Bacon is the perfect thing to complement both white beans and spinach. The salty, crumbled bits find their way into all the little nooks and crannies and brighten up the flavors.

You can easily make this vegetarian by using vegetable broth and leaving off the bacon or using an alternative bacon.

You can serve this hugely comforting gratin along side any type of protein or easily make a meal of it with a piece of crusty bread.

White Bean and Spinach Gratin

Spinach and White Bean Gratin with Bacon

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 - 6 servings

Spinach and White Bean Gratin with Bacon

This is an easy, weeknight gratin with cannellini beans, spinach, Parmesan and bacon. It's not as rich as other gratins because it doesn't have a cream sauce but instead relies on Parmesan cheese and a small amount of mashed-up beans to help thicken it.

Ingredients:

2 tablespoons olive oil
1 small yellow onion, diced
1/3 cup jarred roasted red peppers, diced
2 cloves garlic, minced
coarse salt and fresh black pepper
1 cup chicken broth
2 cans (14 ounces each) cannellini beans, drained and rinsed
4 cups baby spinach, stems removed
1 tablespoon fresh chopped basil or rosemary
1 cup grated Parmesan cheese, divided, plus more for serving
3 slices bacon, cooked crispy and crumbled

Instructions:

  1. Preheat oven to 400 degrees F. Grease an 8 x 8 casserole dish.
  2. In a large skillet heat the olive oil over medium low heat. Add the onion, red pepper and garlic, season well with salt and pepper, cook about 5 minutes, stirring often until onion is tender.
  3. Add the broth, all the beans but 1/2 cup and the spinach, bring to a simmer and cook about 5 minutes until the spinach is wilted. Mash up the 1/2 cup beans with a fork and mix them in too.
  4. Remove from heat, mix in the basil and 1/2 cup of the Parmesan.
  5. Pour into the casserole pan and sprinkle the remaining Parmesan over top. Bake 20 minutes. Sprinkle the bacon over top and serve with additional Parmesan cheese.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/spinach-and-white-bean-gratin/

Roasted Broccoli with Cheese Sauce

Roasted Broccoli with Cheese Sauce

Broccoli florets roasted with olive oil and topped with an easy-to-make cheddar cheese sauce. Simply delicious.

Roasting does unbelievably tasty things to broccoli. It can turn someone who’s on the fence about it into a broccoli devotee. Smothering it in a hot, cheesy sauce with sharp cheddar and a touch of Parmesan doesn’t hurt either. It’s like insurance.

To make sure every last broccoli floret gets eaten. It will. Trust me. Your family will be tripping over each other to get to it. You’ll wish you made more.

And if by some crazy, off-the-wall chance they don’t?

You might secretly be glad.

You might, after taste-testing, decide to not even serve it to them.

I might have done that. Oops. I shot these pictures and promptly devoured it like a starving wolf in the dead of winter. It was like I never tasted anything so good before in my life.

Making a double batch might not be so bad an idea.

Roasted Broccoli with Easy Cheese Sauce

Roasted Broccoli with Cheese Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: serves 4 as a side dish

Roasted Broccoli with Cheese Sauce

Broccoli florets roasted with olive oil and topped with an easy-to-make cheddar cheese sauce. Simply delicious.

Ingredients:

2 tablespoons olive oil, plus more for greasing pan
6 - 7 cups broccoli florets
coarse salt and fresh black pepper
Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 teaspoon Dijon mustard
1 heaping cup fresh shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
a few dashes red pepper flakes, optional

Instructions:

  1. Preheat oven to 400 degrees F. Grease a large cookie sheet.
  2. Put the broccoli florets in a pile on the cookie sheet. Drizzle with the oil and massage it all over the broccoli with your hands. Spread it out in one layer.
  3. Bake 20 - 30 minutes until broccoli is fork tender.
  4. To make the sauce melt the butter in a small saucepan over medium-low heat and whisk in the flour. Cook 1 minute.
  5. Slowly whisk in the milk and Dijon mustard, turn heat up to medium-high and bring to a simmer. Simmer 2 minutes.
  6. Turn heat down to low and stir in both cheeses, stir until smooth and melted. Taste and season with salt, pepper and red pepper flakes, if desired.
  7. Drizzle generously over the broccoli and serve.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/roasted-broccoli-with-cheese-sauce/

Southwestern Roasted Butternut Squash

Southwestern Roasted Butternut Squash

Roasted butternut squash cubes coated in southwestern-inspired spices like chile powder, cumin, paprika and red pepper flakes. The spicy kick is delicious with the natural sweetness of the squash and roasting them turns them into little flavor explosions. Utterly addicting flavor explosions.

If this recipe looks familiar it’s because I copied it from my southwestern roasted potatoes. I couldn’t help myself. I loved them so much I wanted to recreate them again with my favorite winter squash.

An uncooked, butternut squash is one of the hardest things to peel and cut. I have an easy fix for that. Did you know you can roast the squash whole? Well, I’m here to tell you it’s possible. For this recipe I don’t roast it until it’s fully cooked – about 25 minutes will soften the skin making it easy to peel. The flesh will still be firm but tender enough to cut into cubes without having a knock-out, drag-out fight with it.

Southwestern Butternut Squash

The cubes are tossed in olive oil then coated with the spices and seasoned with salt and pepper. Since they’re already halfway cooked they don’t take long at all – check them often by piercing them with a fork – you don’t want them to overcook because they will turn into mush.

This kicks off the “12 weeks of Winter Squash”! I’ll be sharing at least one squash recipe a week with you for the next three months. Hope you’re a squash lover like me. . . If not maybe by the end I can turn you into one. Thanks to Joanne of Eats Well With Others and Heather of Girlichef for putting this cool group together!

Roasted Butternut Squash

Southwestern Roasted Butternut Squash

Rating: 51

Cook Time: 1 hour

Yield: 4 servings

Southwestern Roasted Butternut Squash

Roasted butternut squash cubes coated in southwestern-inspired spices like chile powder, cumin, paprika and red pepper flakes. The spicy kick is delicious with the natural sweetness of the squash and roasting them turns them into little flavor explosions.

Ingredients:

1 (approximately 2 - 3 pound) butternut squash (5 - 6 cups cubed)
2 - 4 tablespoons olive oil, divided
1/2 teaspoon chile powder
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes, optional
coarse salt and fresh black pepper

Instructions:

  1. Preheat oven to 400 degrees F. Wash the squash and lay the entire thing down - no need to cut it - on a baking sheet or metal roasting pan. Bake 25 minutes. Remove from oven and allow to cool until you can easily handle it without being burned.
  2. Cut the squash in half, peel it and scoop out the seeds. Cut into 1/2-inch cubes.
  3. Grease a large cookie sheet (not the thick aluminum type) with 1 - 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.
  4. In a small bowl mix together the chile powder, paprika, cumin and red pepper flakes. Sprinkle over the squash and massage into the squash with your hands. Spread them out in one layer. Season with salt and pepper.
  5. Roast 25 - 35 minutes until fork tender - don't overcook or they will get mushy.

Notes:

Adapted from Southwestern Roasted Potatoes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/southwestern-roasted-butternut-squash/

Southwestern Roasted Potatoes

Southwestern Roasted Potatoes

There’s nothing like a little Southwestern twist to spice up roasted potatoes! These are lightly dusted with chile powder, paprika, cumin and a touch of red pepper flakes before heading into the oven where they bake up crispy with a deep rusty-golden color.

I use a large, rimmed Wilton cookie sheet (not the thick, aluminum type) and let the potatoes cook undisturbed for about 25 minutes before turning them. This is how I achieve that sought after crusty browning that everyone is always asking me about.

When I have time I also soak them in water for a half hour to an hour ahead of time. Supposedly that will help them crisp up easier and will make the centers lighter and fluffier. I don’t always take this extra step – it’s completely up to you. The difference isn’t huge but who can argue with a little extra crispiness? I’ll do whatever it takes.

I’ve seen roasted potato recipes where the potatoes are cooked up soft without much color/crispness to them. Those have a time and a place like alongside roasted chicken but that’s not what we’re going for here. We want something like a french fry. If a french fry came in hunks instead of strips and was thrown into the oven instead of a fryer. We want crispy outsides and soft centers.

Lately, I’ve been favoring Yukon Gold potatoes. No other quite compares to their creamy, buttery-yellow flesh and outstanding taste. You can use any good baking potato. I also like red potatoes and russets.

Spread the potatoes out in one layer and don’t be afraid to oil them and the baking sheet up real good. You don’t want them to stick because that lovely crusty side will stick to the pan and get ripped to shreds when you turn them. What looks like a lot of oil at the beginning will quickly get soaked up by the dry spices.

One last thing before I go – preheat your oven and let it come up to temperature before putting the potatoes in. A hot oven is imperative for success.

Let the roasting begin. Tis’ the season.

Southwest Roasted Potatoes

Southwestern Roasted Potatoes

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4 servings

Southwestern Roasted Potatoes

There's nothing like a little Southwestern twist to spice up roasted potatoes! These are lightly dusted with chile powder, paprika, cumin and a touch of red pepper flakes before heading into the oven where they bake up crispy with a deep rusty-golden color.

Ingredients:

2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces
2 - 4 tablespoons olive oil, divided
1/2 teaspoon chile powder
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
coarse salt and fresh black pepper

Instructions:

  1. Place the potatoes in a large bowl and cover them with cold water. Let sit 1/2 - 1 hour.
  2. Preheat the oven to 425 degrees F. Generously grease a large, rimmed cookie sheet with 1 - 2 tablespoons of oil.
  3. Drain the potatoes, rinse them and pat dry with paper towels. Place them on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil into the potatoes with your hands.
  4. In a small bowl mix the chile powder, paprika, cumin and red pepper flakes. Sprinkle it over the potatoes and then massage it into the potatoes with your hands. Spread them out in one layer and season well with salt and pepper.
  5. Bake 25 - 30 minutes. Remove the pan from the oven and turn the potatoes over. Bake 15 - 20 more minutes until potatoes are rusty-brown and fork tender.
  6. Serve immediately with more salt and pepper if needed. They're also good with a little sour cream for dipping.

Notes:

Adapted from America's Test Kitchen

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/southwestern-roasted-potatoes/