Adobo Roasted Potatoes

Adobo Roasted Potatoes

from cooking.nytimes.com

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.

Ingredients

  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 2 teaspoons garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds whole baby new potatoes, scrubbed and dried well
  • 3 tablespoons olive oil

Directions

  1. 1

    Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.

  5. 5

    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.