Now, if you don’t like spicy things, I suppose you should just skip this recipe. But oh jeez, it’s amazing! Especially paired with my tomato garlic bisque. These potatoes are fragrant, creamy and a delight to add to any meal. Also, they couldn’t be easier to make!
Best-ever roasted potatoes
2-3 potatoes, washed and scrubbed
cayenne, paprika, garlic powder, ground rosemary and pepper to taste
1-2 tbsp oil
Preheat the oven to 350°F(176°C). Line a rimmed cookie sheet with foil. Cut the potatoes into chunks, about two-bite sized. Place them on the cookie sheet, then drizzle with oil (don’t overdo it) and sprinkle on the spices. Using your hands, toss them to coat in the oil and spices.
When the oven is preheated, pop them in and set your timer for 35 minutes. About halfway through, toss them with a spatula to get the other side nice and cooked as well.
When the timer goes off, check with a fork for tenderness (doneness) and, if they aren’t, put them back in for 5-10 minutes. If they are, take them out to cool, and do your best not to eat them until they’re ready to handle.