IMG_9708_jpg.JPG

Crispy Roasted Spiced Potatoes with a Spicy Garlic Sauce

Never, ever, make boring roasted potatoes again. This recipe easily outlines how you can get your potatoes to have a fluffy interior and flavorful, crispy outside without having to deep fry. It’s all about par boiling them to give them a fluffy exterior before baking. I’ve had SUCH great feedback from those who’ve tested these that I know you’ll be thankful if you give this a try! These potatoes are the perfect side dish to any meal, and they go over so well at potlucks and family gatherings that everyone will want to know how you made them (and I won’t be offended if you tell them it’s your recipe - I just want you to feel great about making something so delicious to share with friends and family!)

The sauce is optional, but it’s a great and simple way to bring this dish together and present it. Seriously. These potatoes will change. your. world. and it’s all done with basic pantry staples! Enjoy!

Prep Time: 5 minutes

Cook Time: 50 minutes

Level: Easy

Ingredients - serves 4

  • 2 pounds Yukon Gold potatoes

  • 3 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1 tsp dried oregano

  • 1/2 tsp cumin

  • 1/2 tsp onion powder

  • 1/3 cup light mayo

  • 1 tbsp lemon juice

  • 1 - 2 tsp sriracha

  • 4 cloves of minced garlic (1 tsp garlic powder okay)

  • Salt and black pepper

  • Optional: 1 tbsp fresh chopped parsley

 

  1. Dice up all washed potatoes with skin on into cubes. Keep them somewhere between 1/2 - 1 inch cubes or so. Some variation is fine! Place all cubes into a pot.

  2. Fill pot with water so it covers the diced potatoes by 1-2 inches. Add about 1 tsp of salt to the pot and bring the potatoes to a boil. No need to cover! Once boiling, let them boil for 12 minutes.

  3. Pre-heat the oven to 425. While the potatoes are boiling, we will make the seasoned olive oil. In a small dish, combine the olive oil with the garlic powder, smoked paprika, dried oregano, onion powder, and cumin. Add a little bit of pepper. We will salt potatoes directly, so you are fine to omit in this oil mixture.

  4. When potatoes are done, drain in a colander and immediately stir them IN the colander with a gentle spoon, like a wooden spoon or rubber spatula, so that the outside of the hot potatoes become gritty (almost like the diced potatoes got covered in a tiny bit of mashed potatoes). Salt them with a few good sized pinches here, and stir again to combine. This texture is what will crisp up while baking, making them super delicious.

  5. Add the potatoes flat to a baking sheet while still hot. Pour the olive oil mixture on top of them, and use your hands or the gentle spoon or spatula to combine and coat the potatoes. Spread out flat again.

  6. Place in the center rack of the oven and bake for 35 minutes. Around halfway through, take them out to mix around and then bring flat again.

  7. While baking, make the sauce. Combine the mayo, lemon juice, minced garlic, sriracha and black pepper and whisk together until smooth. Store in the fridge until you serve. If you have any extra, it saves well, too, and is great on sandwiches the next day!

  8. When potatoes are done, remove and let cool for 5 minutes before transferring to a plate. Top with a drizzle of the sauce (or serve on the side for dipping) and some fresh chopped parsley. Enjoy!