This was made a side dish to yesterday’s Parmesan crusted tilapia. I based the recipe off of my garlic roasted potatoes, which I actually haven’t posted here. (Guess it’s just been that long since I’ve made them? Wow.) Despite the fact that Zach and I don’t particularly care for spicy food, we really enjoyed these.
What you’ll need:
- 1 pound potatoes (sweet potatoes will work–I used russet because I had some)
- 1/8 cup olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp parsley flakes
- 1 1/2 tsp garlic powder
- 2-3 tsp chipotle chile pepper
Step 01: Preheat oven to 400°F. Cut your potatoes into cubes and toss them into a medium-sized bowl. (Mine aren’t so much cubes as they are…slices of potato. Oh well. They cooked faster this way.)
Step 02: Coat your potatoes with olive oil and then toss the rest of the ingredients in, mixing well after each one.
Step 03: Spread your potatoes onto a prepared baking sheet, in a single layer.
Step 04: Bake for 25 minutes and check. These particular ones were done after 25 minutes (because I didn’t slice them into cubes). However, they usually bake for 45 minutes. If yours aren’t done (or aren’t as crispy as you like), flip them over and put them back in for another 20-25 minutes. Serve and enjoy!
(Same picture as yesterday because all the other ones came out blurry. Oops. Guess it happens, though.)