I love potatoes in most any form. When I send Andrew a text mid-afternoon that says, “Thoughts on dinner?” and he replies, “Whatever is fine,” there is a very strong chance he’ll be eating potatoes that night. Yesterday, to jazz up our go-to oven roasted potatoes with salt, pepper, and olive oil, I created what turned out to be a really delicious seasoning mix. If you are a fellow lover of potatoes, give this a try:
Perfectly Seasoned Oven-Roasted Potatoes
-5-6 small red potatoes
-1 tbsp olive oil
– 1 1/2 tsp onion powder
-1 tsp garlic powder
-1 tsp garlic salt
-1/2 tsp smoked paprika
-1/4 tsp cayenne pepper
-1/4 tsp pepper
1. Preheat oven to 350. Begin boiling a large pot of water. 2. Slice potatoes into small chunks. 3. Boil potatoes for 5 minutes, drain, then transfer to a bowl. 4. While potatoes are boiling, combine all the spices and mix well. 5. Add olive oil and spice mixture to the potatoes, and stir, making sure all the potatoes are coated. 6. Spread potatoes on an aluminum foil-lined baking pan, and place in oven for about 30 minutes, flipping potatoes with a spatula halfway through.
Oh man, they were good! Boiling them first ensures that they are soft, and putting them in the oven makes the exterior crispy. I could eat these every day! They did have a little kick, so if you don’t like spicy food, make sure to reduce the amount of cayenne pepper (or eliminate it completely.)
In addition to the potatoes we had steamed broccoli and baked chicken breasts, marinated in raspberry-walnut vinaigrette (which explains the pinkish color. :)) With all the goods coming out of the garden, we have been eating a lot of salad; last night I needed something that wasn’t raw, and the steamed broccoli hit the spot.