This almost shouldn’t even qualify as a recipe, it’s so easy. But since it involves slicing, seasoning, and cooking, I guess we can let it slide.
When I’m hard up for a side dish or am too lazy to eat a real meal for dinner, I find that roasting these tiny taters in my toaster oven (yep, my real oven is so dangerous to light I’m convinced it’s really a death trap) is all I need. For some reason there are always tons of these new potatoes (or papas andinas -which often come in cool colors and bumpy shapes – basically any small little round potato of love) spilling off the shelves at my local market.
It’s quite easy really – wash the potatoes, slice them in half or into thirds, depending on their size, toss with good olive oil, sea salt and freshly ground pepper, some red pepper flakes and Italian seasonings and you’re good to go. Into a hot oven for around 15-20 minutes or until nice and crispy (I like bordering on burnt). Voila!
Ingredients:
New potatoes – let’s say 500g or however big the package at the store is
Several glugs of good olive oil
Sea Salt
Freshly ground pepper
Crushed red pepper flakes
Italian seasoning – a mix of oregano and garlic with a hint of spice
Variations: Rosemary; paprika and fresh curry powder; cumin and a pinch of cinnamon
Method:
Preheat oven to high (220C). Scrub potatoes and pat dry. Slice them into halves or thirds, depending on their size and set aside. In a bowl, mix olive oil, spices and seasoning; add potatoes and toss to coat. The mix should be neither dry nor drowning in oil. Spread potatoes on a baking sheet and cook for 15-20 minutes or until crispy and browned on the edges. This can vary depending on your oven and how many ‘taters you’ve got in there, of course, so keep an eye out. Once they’re cooked to your liking, serve them alongside some roast chicken and a goblet of red wine. Bon apetit!
La Panza Porteña 