WELP, no one knows a dang thing about where Hurricane Florence will go, but nowwwww they’re saying the storm might end up over us at some point. This means…well, who knows. We’re pretty far inland, so even major storms coming our way have a good amount of time to slow down once they hit the coast. We get some wind and lots of rain and the occasional short-lived power outage, but overall nothing catastrophic in several years from a hurricane.
BUT STILL. We absolutely should reward our bravery for making it through this storm with fried potatoes to go with our fried chicken, right? Because hunkering down means nothing if it isn’t calorie laden, especially if you’re pregnant and mostly sober. Give me my calories in other ways. For the baby!
Even if you don’t use carbs as rewards for getting through tough events, you could just…make these because they are delicious. The method was inspired by Molly Yeh’s new Food Network show (which I love! have watched every episode! can’t wait for more!), and is nice and simple for a weeknight dinner or breakfast/brunch situation, which we definitely need more of as the days get slightly cooler. The potatoes are boiled and then roasted with tons of spices, and the boiling can definitely be done in advance. Then, before eating, roast the potatoes and done! Crispy, buttery potatoes with tons of flavor that go well with just about anything.
I use some kind of baby potatoes, scrubbed with the skin on. Anything with a thin skin that you like to eat is perfect, and size doesn’t matter since we are going to chop the potatoes.
First, chop the potatoes and place them in a pot with a hefty pinch of salt. Cover the potatoes with water by about 2 inches, then bring to a boil. Boil the potatoes for 10 minutes, then drain them and dump them back in the hot pot. They won’t be fully cooked at this point.
While the potatoes are boiling, preheat the oven to 400F and grab spices and butter. Salt, smoked paprika, onion powder, garlic powder, and cayenne pepper. The spice blend of life, right here. Vaguely makes everything taste like a Chick-fil-a sandwich without the bigotry (I love Chick-fil-a, but their corporate donations are just so awful).
When the potatoes are back in the pot, add the butter and all of the spices. Stir gently to let the butter melt and the spices evenly coat the potatoes.
Spread the potatoes on a baking sheet in one layer, then roast them for 20-30 minutes until they’re crispy at the edges.
How long you roast the potatoes is up to you, I like some crispy bits with a little bit of softness left to the potatoes.
Done! This is such a fun addition to a weeknight meal, even the boring + quick steamed broccoli and pan-seared chicken that we all fall into. The potatoes have so much flavor, and the texture is alllmost on the fried edge of things, unlike a roasted potato that’s cooked entirely in the oven.
The butter obviously helps things from an emotional standpoint.
These are obviously perfect for weekends too, and you could make these up to the final roasting step and store them on the baking sheet in the fridge if you have space, then roast them while you make coffee in the morning. Zero fuss and fresh roasted potatoes first thing in the morning! Everyone wins.
No matter how you like this time of year, these potatoes can serve as a fun addition to the transition of the seasons and the start of a new school year. Make them soon!
- 10 small potatoes, scrubbed and cut to bite-sized pieces
- ½ stick butter
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
Preheat the oven to 400F. Place the potatoes in a small pot and cover with cold water by about 2 inches.
Bring the potatoes to a boil uncovered and boil for 10 minutes, then drain and return to the same pot.
Toss the potatoes with the butter and all of the spices, then arrange on a small baking sheet in one layer.
Bake the potatoes for 20-30 minutes until browned at the edges and crispy. Serve immediately. Enjoy!