Tuesday, January 27, 2015

Crispy Spiced Potatoes

My husband is a meat and potatoes kind of a guy. We don't eat them everyday, but we do eat them. And we all enjoy them. And who doesn't need another potato side dish in their life? I've been making these crispy spiced potatoes for years. They whip up quickly and pair well with lots of tasty meals. The original recipe comes from my mom's handy dandy recipe binder that she gave me a copy of a long time ago. I've adapted them a little since then to make them just the way I like them. 

Crispy Spiced Potatoes
Printable Recipe

*Serves 6-8

8-10 small/medium potatoes, about 2-3 lbs. (red, yukon gold or russets all work well)
1/4 Cup olive oil
3-4 large garlic cloves, minced
1 tsp. salt
1/2 tsp. black pepper
1 tsp. smoked paprika (or regular paprika)
1 tsp. onion powder
pinch cayenne (optional)

Preheat oven to 400 F. Wash and slice potatoes into 1 to 1-1/2" pieces, leaving skins on. For small potatoes, I like to quarter the potatoes, and then cut each section into the desired length. For medium potatoes I usually cut the potato in half, then cut each half into thirds lengthwise, and then cut each piece into sections. Place sliced potatoes in a large saucepan and cover with water. Heat potatoes over high heat, cover and let boil for 10 minutes. 

Meanwhile, in a large bowl, combine olive oil, minced garlic cloves, salt, pepper, paprika, onion powder and cayenne (if desired) and mix well.

When potatoes have boiled for 10 minutes, drain them well and then toss with the oil and seasoning mixture. Lay them out in a single layer on a large baking sheet and bake at 400 F. for 20-25 minutes or until golden brown and crispy.

Recipe Source: healthyfamilycookin.blogspot.com, adapted from a recipe from my Mom's recipe binder

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