Adobo Roasted Potatoes Food

ADOBO ROASTED POTATOES

Adobo Roasted Potatoes image

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

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

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.

ADOBO, GARLIC & PARMESAN POTATO OVEN FRIES

Adobo, Garlic & Parmesan Potato Oven Fries image

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

Ingredients

3 large potatoes, peeled, cut into french fry slices and covered, with cold water
2 teaspoons adobo seasoning
2 teaspoons garlic powder
2 tablespoons grated parmesan cheese
salt and pepper
vegetable oil cooking spray (optional)

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.

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