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 ingredients 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 high 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.
My Unexpected Love Affair with Spicy Potatoes
For years, potatoes were my culinary nemesis. Mashed, boiled, baked – they were the bland, predictable backdrop of my childhood meals. I swore I’d never willingly eat another potato after enduring a seemingly endless parade of them. The texture, the mild taste…it all felt so…uninspired.
Then, something shifted. Maybe it was a yearning for simpler times, a nostalgic craving for comfort food, or perhaps just a desperate attempt to use up some inexpensive ingredients I found at the farmer's market. Whatever the reason, I found myself facing a mountain of potatoes, and a sudden, desperate urge to reinvent them. I’d always been drawn to bold flavors and vibrant spices; I decided potatoes deserved a spicy makeover.
My inspiration came from an old cookbook, a passing reference to a "spicy potatoes" dish that was a legendary staple at a historic inn. The description was tantalizingly vague: spicy, potatoes, pan-fried. That was it. Naturally, this sparked my imagination! I envisioned something fiery, something bold, something entirely different from the starchy lumps of my childhood. I experimented, blending herbs and spices, roasting and pan-frying, tweaking the ratios until I finally struck gold. My experimental recipe evolved into a dish I now crave. And honestly, it's more satisfying than anything I could order in a restaurant.
This isn't just a recipe; it’s a journey. It's a testament to the transformative power of spices, a celebration of humble potatoes elevated to culinary stardom. It is a perfect accompaniment to roasts, barbecues, or even enjoyed as a standalone dish, its versatility unmatched. From my initial skepticism to my now overwhelming enthusiasm, this recipe is a personal story of culinary redemption.
The beauty of this recipe lies in its adaptability. You can adjust the spice level to your liking – some might prefer a gentle warmth, while others, like myself, embrace the fiery embrace of more chilies. Feel free to experiment with your favorite herbs and spices, to create a unique and unforgettable flavor profile that perfectly suits your palate. Every bite should be an adventure.
Whether you're a seasoned home cook or a culinary novice, this recipe is incredibly simple to master, yet produces results so flavorful and delicious you would swear that it comes from a Michelin-star restaurant. There's something incredibly satisfying about transforming such a humble ingredient into something so extraordinary. The crisp exterior yields to a soft, flavorful interior, a perfect balance of textures and tastes.
So, embrace the unexpected. Give these spicy potatoes a try. You might just find yourself surprised by how much you love them, even if, like me, you once harbored a deep-seated aversion to the humble potato. This recipe is a testament to the possibilities of culinary exploration, a delicious demonstration of how simple ingredients, with a little imagination and a dash of spice, can create something truly remarkable.
And most importantly, don't be afraid to experiment! Cooking is a journey, not a destination, and each batch of spicy potatoes will become a unique reflection of your culinary creativity. Happy cooking!
