Hot Potatoes (Spicy Roasted Potatoes Recipe)

It's Valentine's Day and so everywhere you go it's all "chocolate!" "sexy!" "pink things!"

And while typically I'm all for sexy chocolate pink things, I decided to go with something a little different today.

Potatoes.

I know...you're probably like "Potatoes? Alejandra, potatoes are NOT sexy food."

But I say they can be. Especially diced up into cute little cubes and tossed with lots of good oil and a shower of salt and herbs and three kinds of pepper then roasted until hot and golden and just a little bit crisp around the edges.

I say those potatoes are seriously sexy. Serve with two forks, a bottle of wine, and something good on the TV.

Want more? Add an egg, oozy on top. Or a steak, sizzling just beside. But really, I'm telling you, the potatoes will be enough.

Spicy, salty, hot, crunchy potatoes and a cozy night in.. (And did I mention you don't even have to peel them?)

That's my kind of treat.

Happy Valentine's Day!


Spicy Roasted Potatoes
Serves 2 as a main, 4 as a side

Ingredients
3lbs Idaho (Russet) potatoes
Extra virgin olive oil
Kosher salt
1 tablespoon smoked spanish paprika
2 teaspoons ground aleppo pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 cup fresh cilantro, finely chopped
1/4 cup Parmesan, grated (optional)

Directions
Preheat oven to 400 degrees. Wash and scrub potatoes, but don't bother to peel. Dice into 3/4" cubes and place in a large bowl. Drizzle generously with Extra virgin olive oil and toss to coat. Season generously with kosher salt. Add the paprika,  aleppo, black, and cayenne peppers, and toss again.

Spread out on a baking sheet and roast 25 minutes. Use a spatula to stir and flip the potatoes, and return to the oven for about another 15-20 minutes, or until golden and completely cooked.

Taste and adjust seasoning. Top with fresh cilantro and Parmesan. Serve immediately.

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