Canaryislandspicypotatoes Recipes

CANARY ISLAND SPICY POTATOES

Steps:

• In a saucepan, cover the unpeeled potatoes with enough cold water to cover them by 1 inch.
• Bring to a boil and simmer for 15 to 20 minutes, or until just tender.
• In a bowl, combine olive oil, vinegar, garlic, cumin, paprika and red pepper flakes and whisk until blended.
• Drain potatoes, pat them dry, and toss with dressing, scallions and parsley.
• Cut potatoes into smaller chunks if desired.
• Add salt and pepper to taste.

CANARY ISLANDS SPICY POTATOES

Steps:

• In a saucepan combine the potatoes, unpeeled, with enough cold water to cover them by 1 inch, bring the water to a boil, and simmer the potatoes for 15 to 20 minutes, or until they are just tender. In a small bowl whisk together the oil, the vinegar, the garlic, the cumin, the paprika, and the red pepper flakes until the dressing is combined well. Drain the potatoes, pat them dry, and in a bowl toss them with the dressing, the scallions, the parsley, and salt and pepper to taste.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.