Spicy Roasted Potatoes

Share this post

Recipe courtesy of Delilah’s Farm

INGREDIENTS

2 cups potatoes in 1-inch dice
1 or 2 jalapeños, depending on your spiciness preference
4 cloves garlic, cut in half lengthwise
2 tablespoons olive oil
1 heaping teaspoon whole grain mustard (optional)
1/2 teaspoon salt

PREPARATION

  • Preheat oven to 425 °F.
  • Remove stems from jalapeños and cut in half lengthwise.
  • Remove seeds and membranes (if you love heat you can add some or all of the seeds), and coarsely chop the jalapeño.
  • Whisk together olive oil, salt, and mustard (if using).
  • Toss together the potatoes, jalapeños and garlic with the oil mixture.
  • Spread on a rimmed baking sheet and roast until potatoes begin to brown, about 15–20 minutes; turn once after about 8 minutes.
  • Place in serving bowl.

Serves 4. Prep time, 15 minutes; cook time, 20 minutes.

Sign up for our monthly newsletter

 

More recent articles:

Food:
How (and why) to grill every fruit, every day
June 15, 2016
Food:
A tale of two cherries
June 7, 2016
Honeybees land at FruitGuys HQ
May 24, 2016
It's good for your body, good for your brain, and good for the world
May 24, 2016
Food:
All the goodness of pie without the crust
May 20, 2016
How to sleep when the temperature soars
May 12, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.