Crispy Cayenne Roasted Potatoes

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

  1. Preheat oven to 400 degrees.
  2. 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}.
  3. Add olive oil to coat, salt, pepper and cayenne pepper {1/2 teaspoon if spicier potatoes are preferred}.
  4. Toss to coat and spread evenly on baking sheet.
  5. Slide baking sheet into middle or lower rack the in oven for 20 minutes.
  6. 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

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