Adobo Roasted Potatoes Recipes
ADOBO, GARLIC & PARMESAN POTATO OVEN FRIES
There are many oven fry recipes but this combibation gives a tasty slightly crunchy fry. I do not use any oil on the potatoes but the spices & cheese stick better if you do. I will suggest spraying them in the recipe but it is not necessary. Holding the fries in the ice cold water until baking prevents them from discoloring. I use a Baking stone but a cookie sheet works too. If you wish leave the skin on but scrub them well.
Provided by Bergy
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Use a Baking stone or a cookie sheet.
- Drain water from the potatoes and place on Paper towel cover with another paper towel and dab dry.
- If using oil lightly spray the fries while they are on the paper towel, turn& spray other side.
- Sprinkle the Adobo spice, Garlic, Salt& Pepper over the fries.
- Potaoes on the Baking stone (cookie sheet) arranged in a single layer.
- Place in preheated oven for 30 minutes.
- Remove from oven, turn the fries and sprinkle with the Parmesan cheese.
- Return to oven for a further 15-20 minutes.
SPICY POTATOES WITH GARLIC AIOLI
This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings (1-3/4 cups aioli).
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.
Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
ADOBO ROASTED POTATOES
Using a classic Puerto Rican adobo seasoning - an island staple blend of garlic powder, oregano and black pepper - this recipe yields simple, savory roasted potatoes. They pair well with grilled meat and seafood, or make for a flavorful addition to any vegetable plate. The seasoning mix can be doubled or tripled (or more), with the rest stored in the pantry as an all-purpose seasoning, as it's often used in Puerto Rican cooking to add instant flavor to stewed meats, beans and more. Roasted potatoes will keep for at least a week in the fridge, so make a big batch to snack on, add them to salads and soups, or smash and fry them for breakfast home fries.
Provided by Von Diaz
Categories dinner, vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.
- Prepare the adobo seasoning: In a small bowl, combine 1½ teaspoons salt with the garlic powder, oregano, turmeric and pepper, and mix well with a fork.
- Put potatoes in a large bowl and randomly poke a few small holes in each with a fork. Pour in 2 tablespoons of the olive oil and toss potatoes well, then sprinkle with the adobo seasoning, and stir to combine. Pour in the remaining 1 tablespoon olive oil and toss a bit more to ensure the potatoes are evenly coated with spices.
- Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.
- Bake for 30 to 40 minutes, shaking the pan every 10 minutes or so. Potatoes are done when they pierce easily with a fork or the tip of a sharp knife. Taste and add more salt, if desired.
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