Peppery Roast Potatoes

Cut red potatoes into bite-sized chunks and boil with Zatarain’s liquid seasoning (use a lot) until just tender. Rinse, drain very well, and toss with vegetable oil, salt, and a goodly amount of black pepper. A teaspoon or two of granulated garlic makes a statement. Strow the potatoes on a shallow baker, and throw in a hot oven (400+), stirring occasionally until well browned. Serve with grilled meats and fried seafood. These reheat well, but do not freeze.


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