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 – 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.
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into ¾ to 1-inch pieces
- 2 - 4 tablespoons olive oil, divided
- ½ teaspoon chili powder
- ½ teaspoon sweet or smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- coarse salt and fresh black pepper
- Place the potatoes in a large bowl and cover them with cold water. Let sit ½ - 1 hour.
- Preheat the oven to 425 degrees F. Generously grease a large, rimmed cookie sheet with 1 - 2 tablespoons of oil.
- 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.
- In a small bowl mix the
chilepowder, 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.
- 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.
- Serve immediately with more salt and pepper if needed. They're also good with a little sour cream for dipping.
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