Spicy Potatoes
Mixture of herbs and spices that turns bland potatoes into an incredible dish. This recipe was put together because potatoes are as disgusting as they are cheap. After mashed and boiled potatoes for all my childhood, I swore I would eat anything but potatoes. Now they are a treat to accompany roasts, barbecues and even be used as the basis of its own dish. They can be pan-fried or baked to run alongside a cooking roast. The biggest problem when cooked right is making sure that there is enough for everyone! This recipe is still being optimized, and feel free to tune it to your own taste buds. And, like Marilyn, some like it hot. And I like it pretty hot, so judge the chilies by how hot you like your food. This recipe was actually inspired from a reference in a book, a "spicy potatoes" dish that the inn was famous for. No details were given except that it was spicy and potatoes and pan-fried. So I invented my own. When the author finally produced the recipe, I was shocked by how -not- spicy or compelling the spice mix was. So, in the end, I abandoned that recipe and continued to develop my own.
Mixture of herbs and spices that turns bland potatoes into an incredible dish. This recipe was put together because potatoes are as disgusting as they are cheap. After mashed and boiled potatoes for all my childhood, I swore I would eat anything but potatoes. Now they are a treat to accompany roasts, barbecues and even be used as the basis of its own dish. They can be pan-fried or baked to run alongside a cooking roast. The biggest problem when cooked right is making sure that there is enough for everyone! This recipe is still being optimized, and feel free to tune it to your own taste buds. And, like Marilyn, some like it hot. And I like it pretty hot, so judge the chilies by how hot you like your food. This recipe was actually inspired from a reference in a book, a "spicy potatoes" dish that the inn was famous for. No details were given except that it was spicy and potatoes and pan-fried. So I invented my own. When the author finally produced the recipe, I was shocked by how -not- spicy or compelling the spice mix was. So, in the end, I abandoned that recipe and continued to develop my own.
- 6 large potatoes peeled and cubed
- 15 ml garlic powder
- 5 ml garlic salt
- 15 ml dried chilies, crushed
- 15 ml dried thyme, rubbed
- 5 ml dried rosemary, crushed
- 5 ml dried savory, rubbed
- 2.5 ml dried oregano, rubbed
- 15 ml chili powder
- 5 ml paprika
- 1 ml ground black pepper
- 125-250 ml oil
- 1 large onion skinned and diced (optional)
- 2 green onions diced (optional)
- Carbohydrate 146.428910453041 g
- Cholesterol 0 mg
- Fat 28.6906153376975 g
- Fiber 20.0859411924166 g
- Protein 17.4277287350234 g
- Saturated Fat 3.88329534727523 g
- Serving Size 1 1 Serving (873g)
- Sodium 96.3769431675444 mg
- Sugar 126.342969260625 g
- Trans Fat 1.59336450021741 g
- Calories 888 calories
Step-by-step
- Peel and cube potatoes. Cubes should be roughly 1 inch square.
- Pre-heat oven to 200'C (400'F)
- Add all other ingredient into a large bowl and mix thoroughly.
- Add potatoes and stir until the potatoes are completely coated with the spice mix.
- Spread evenly into a large baking pan. Potatoes should be one layer deep.
- Drizzle any remaining spice mix over the top.
- Insert into oven on middle rack and reduce heat to between 175'C (350'F) and 150'C (300'F). Cooking time will vary depending on temperature and what is being cooked with them. Test occasionally. Potatoes are ready when the center has gelled.
- Move potatoes to a large micro-safe bowl.
- Microwave on high for 10 minutes.
- Remove from microwave, toss potatoes to redistribute.
- Repeat this until the potatoes form a skin, usually about 30 minutes.
- Heat large skillet or wok to hi and add oil and coat the pan.
- When oil is hot, stir in potatoes carefully. Watch for spitting.
- Reduce medium-high.
- Keep stirring potatoes to prevent sticking until the skins crisp up.
- Add diced onions if desired at this point.
- Once the skins turn crisp, reduce heat to medium heat and add spices.
- Continue to stir to evenly distribute spices and cook for another 10-20 minutes, or until the centers have gelled.
- Stir in green onions if being used.
- Serve with a slotted spoon to strain any excess oil.
Dried chili powder provides the foundational heat that drives this dish, cutting through the dense starch of the potato cubes. Dried herbs maintain their potency in long-cooking spice rubs much better than fresh varieties, which burn easily under high heat. Executing this recipe successfully requires careful attention to starch gelatinization and moisture management.
- Cut potatoes into uniform one-inch cubes to ensure even internal cooking.
- Spread roasted potatoes in a single layer inside the baking pan to prevent steaming.
- Microwave par-cooking requires approximately thirty minutes of intermittent heating to form a distinct skin.
- Maintain a high heat setting when first introducing par-cooked potatoes to the skillet, watching closely for oil splatters.
- Retain leftover portions in an airtight container in the refrigerator for up to four days.
Reheating day-old potatoes in a cast-iron skillet with a tablespoon of neutral oil restores their original exterior crunch. Storing them uncovered for the first hour in the refrigerator reduces internal condensation buildup.
