Crispy Cayenne Roasted Potatoes
Still on the wintry kick here — winter hibernation, means good satisfying meals that don’t leave you hungry or bored with flavor. After a visit to the farmer’s market, I came home with an array of colorful potatoes just begging to be roasted and crispy. These are not your mother’s potatoes. I suggested a few varieties below, but you can use any combination, although I like the smaller spuds that are easy to cut into bite-sized pieces and get a nice charred edge on them. I also like these because they vary in both color and flavor, so you take a simple roasted potato dish to something with much more depth and with no additional effort. This recipe is easy to throw together as a last minute side dish and requires minimal prep.
Crispy Cayenne Roasted Potatoes
Serves 4 | Cook Time: 45 minutes | 400º
¼ lb Fingerling Potatoes
¼ lb Purple Peruvian Potatoes
¼ lb Red-Skinned Potatoes
Olive Oil
1/4-1/2 teaspoon cayenne pepper
Salt and pepper to taste
- Preheat oven to 400 degrees.
- Rinse and dry potatoes. Cut each potato in half through its narrowest equator and add to medium sized bowl {quarter them if yours are larger than a ping pong ball in size}.
- Add olive oil to coat, salt, pepper and cayenne pepper {1/2 teaspoon if spicier potatoes are preferred}.
- Toss to coat and spread evenly on baking sheet.
- Slide baking sheet into middle or lower rack the in oven for 20 minutes.
- After 20 minutes, use a spatula to turn potatoes allowing opposite side to face up. Rotate baking sheet 180 degrees and place back in the oven for remaining 25-35 minutes, until outer edge is brown and crispy.
The Side Came First, Now For the Entree:
Lemon Herb Roasted Chicken
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops
8.ate@eight 