Today we’re going to show you how to make the most epic spicy roasted potatoes. They make a great side for a mexican / tex mex meal especially if you’re getting tired of the standard rice (which was our last video…). Let’s make it.

#ProTip
Spray your pan with oil to ensure that there is no sticking!

Episode

Ingredients

How much are we making?
Servings
+
-
* 199
Calories
Serving
=
Total Calories
1194
✓
Ingredient
Amount
Potatoes (Red or Waxy type preferred)
2 lbs
Medium Sized Onion
1
Serranos
2-3
Garlic
5 cloves
Salt (kosher)
1 tsp
Pepper
1/2 tsp
Oil
3-4 tablespoons
Total
7  Items

Steps

  1. Prep
    1. Preheat oven to 400°F Hand presses button on oven control panel to power on to 400 degrees
    2. Chop potatoes up into bite sized pieces (1.5-2 inch) Slicing red potatoes into cubes on wooden cutting board
    3. Chop up onions into equally sized pieces as the potatoes. Don’t make them too small or they could get a little too overdone. Onion chopped into large chunks by chef's knife on cutting board
    4. Chop up serranos into big chunks Slicing serrano peppers into half inch wide chunks with chef's knife on wood cutting board
    5. Break off garlic cloves from bulb and keep the skin on! It could burn without this. Cloves of garlic with paper still on broken off head of garlic
    6. Put the potatoes, onions, serranos, and garlic into a bowl and add the oil to it. Add pepper and mix well. Using squirt bottle to add vegetable oil to large metal bowl filled with chopped/chunked potatoes, serrano peppers, and onions Turning pepper grinder to add fresh cracked pepper to bowl of chopped/chunked potatoes, serrano peppers, and onions Using large spoon to toss potatoe, serrano pepper, and onion mixture to fully coat everything in oil and pepper
    7. Place on a baking sheet (foil lined for easy cleanup!), and spread mixture evenly. Make sure that the foil is well coated in oil, you might want to spray it with oil first. (Mine stuck in the video :() potato, serrano pepper, and onion mixture spread out flat onto tin foil lined baking sheet
    8. Sprinkle the entire sheet with salt, coating everything as well as you can. Sprinkling salt all over baking sheet to fully coat potatoes, serrano peppers, and onions
  2. Cook
    1. Place into preheated oven and set a timer for 30 minutes Hand presses button on oven control panel to set timer for 30 minutes
    2. After 30 minutes, pull potatoes out of the oven and stir well. Steaming hot potato mixture is removed from oven and sits on top of oven. A spatula is used to scrape parts that have stuck and flip everything to help get everything to brown evenly on both sides.
    3. Place potatoes back in the oven, and add another 30 minutes to the timer. You might need check the potatoes for overdoneness after 15 minutes. Hand presses button on oven control panel to set timer for 30 minutes
    4. After 30 minutes pull the potatoes out and take the garlic cloves out. Squeeze the molten garlic goodness out of its paper with a plastic bag unless you want to taste garlic on everything you eat with your hands the next day. Stir and enjoy! Completed roasted potato sheet pan is removed from oven and sat on top. Everything is golden brown and crispy. A hand placed inside a plastic sandwich bag is used to grab roasted garlic cloves and squish out garlic from wrapper to keep hands from smelling like garlic for the rest of your life.