Tag Archives: baby potatoes

Spice-Crusted Oven-Roasted Potatoes

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I’m a huge fan of potatoes no matter how they are made, be it mashed, smashed, roasted, french fried, twice-baked, scalloped, or au gratin. This Spice-Crusted Oven-Roasted Potatoes recipe elevates spuds to a new dimension and earns top honors in my plethora of potato recipes.

The mix, known as “suya” in Nigeria has a kick to it, but it’s also got an earthy and nutty taste to it as well, making it a favorite side dish for many entrées. A food processor makes the assembly of the mixture a breeze. Though suya is typically a powder when used on meats, adding a bit of oil produces a paste that adheres better to skin-on potatoes.

It is paired with a refreshing tomato-shallot recipe to spoon over the top, or even used for dipping. While it is not necessary, it adds a bright note to the side dish and complimented our grilled lamb loin chops.

Making them is a bit messy when you try to adhere the spice rub to the potato halves. Some of the mixture on the baking sheet will likely occur and char, but don’t worry because the cooking spray prevents it from sticking to the sheet.

Spice-Crusted Oven-Roasted Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1⁄2 cup unsalted dry-roasted peanuts
  • 2 tsp. hot or sweet paprika
  • 2 tsp. ground ginger
  • 2 tsp. granulated garlic
  • 1 tsp. packed light brown sugar
  • Kosher salt and ground black pepper
  • 3 Tbsp. grapeseed or other neutral oil, divided
  • 2 lbs. small Yukon Gold or red baby potatoes
  • 3 plum tomatoes, cored and finely chopped
  • 1 medium shallot, peeled and finely chopped
  • 1 serrano chili, stemmed. seeded and finely chopped
  • 1⁄2 cup lightly packed fresh flat-leaf parsley, chopped
  • 2 Tbsp. lime juice

Directions

  1. Heat oven to 475°F with a rack in the middle position.
  2. Mist a rimmed baking sheet with cooking spray.
  3. In a food processor, combine peanuts, paprika, ginger, garlic, sugar, 1⁄2 teaspoon salt and 1 teaspoon black pepper. Process until finely ground.
  4. Add 2 tablespoons of the oil and pulse until evenly combined, scraping the bowl as needed.
  5. In a large bowl, toss the potatoes with the remaining oil and 1⁄4 teaspoon salt. Add the nut-spice mixture and use your hands to toss and press the seasoning onto the potatoes so it sticks.
  6. Scrape the potatoes and any residual seasoning onto the prepared baking sheet, then distribute in an even layer.
  7. Roast until well-browned all around and a skewer inserted in the potatoes meets no resistance, 20 to 25 minutes, turning the potatoes about halfway through.
  8. OPTIONAL: While the potatoes roast, in a small bowl, stir together the tomatoes, shallot, chili, parsley, lime juice and a 1⁄2 teaspoon each of salt and pepper.
  9. When the potatoes are done, transfer to a serving dish and sprinkle with salt. Serve with the tomato relish on the side, if using.

http://www.lynnandruss.com

Adapted from a recipe found in Milk Street Magazine

Roasted Fingerling Potatoes with Tarragon Shallot Butter

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Potatoes are one of my favorite sides, no matter how they are cooked. And, this recipe is one I’ve never tried before, but will be sure to make again. Paired with a sirloin steak that marinaded in a sauce also containing fresh tarragon, they made great dinner companions.

The original recipe called for mixed-color fingerling potatoes, but the grocery store was plum out of any type of fingerlings. However, there were some tri-colored baby spuds available. And I mean “baby” to the point of almost preemies! Thus I knew the cooking time was going to be drastically reduced.

As your potatoes are finishing roasting, make the luscious tarragon-shallot sauce. The actual sauce is made up of only five ingredients: unsalted butter, finely chopped shallot, crushed black peppercorns, lemon zest and juice, and finely chopped tarragon. But boy, it delivers flavor in spades!

Roasted Fingerling Potatoes with Tarragon Shallot Butter

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

Roasted Fingerling Potatoes:

  • 1½ lbs. fingerling potatoes, mixture of yellow, red, and blue, if possible
  • 1 Tbsp. extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Tarragon Shallot Butter:

  • 3 Tbsp. unsalted butter
  • 1 large shallot, finely diced
  • ½ tsp. whole black peppercorns, coarsely crushed
  • 2 tsp. fresh lemon zest
  • 3 large sprigs fresh tarragon, plus more for garnishing leaves removed and finely chopped
  • Juice of ½ lemon
  • Fosher salt

Directions 

  1. Roast Fingerling Potatoes: Preheat oven to 450°F (232°C) with a rack in the center position. Rinse and dry the potatoes thoroughly. Slice the fingerling potatoes in half lengthwise. Toss on a large baking sheet with the olive oil and a generous sprinkling of salt and pepper.
  2. Place the potatoes cut-side down on the sheet pan and spread them out evenly on the baking sheet. Roast for 15 minutes. Flip the potatoes and roast for an additional 10 minutes, or until the potatoes are caramelized, crispy, and fork-tender. Remove the potatoes from the oven, place on a rack, and allow them to cool slightly while you prepare the tarragon shallot butter.
  3. Prepare Tarragon Shallot Butter: In a small skillet, heat the butter over medium heat. Once the butter has melted fully and is bubbling slightly, add the shallot and sauté, stirring frequently, for 1 to 2 minutes, or until soft and translucent.
  4. Add the crushed peppercorns, lemon zest, chopped tarragon leaves, and lemon juice. Reduce heat to low, and continue to reduce the sauce for an additional minute or so. Season sauce to taste with salt and pepper.
  5. Place the roasted potatoes in a shallow heat-proof bowl. Pour the warm tarragon shallot butter (scrape the skillet with a spatula to remove any bits) over the potatoes, and toss them gently with a spoon until they are evenly coated. Season to taste with salt and pepper. Garnish with additional tarragon and serve immediately.

http://www.lynnandruss.com

Adapted from a recipe found on abeautifulplate.com