Yancy’s Pepper Crust 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, a goodly amount of black pepper and enough granulated garlic to make a statement. Strow the potatoes on a shallow baker, and throw in a hot oven (400+), stirring occasionally until the cut edges are lightly browned. Serve with grilled meats and fried seafood. These reheat well, but do not freeze.

2 Replies to “Yancy’s Pepper Crust Potatoes”

  1. I do the same thing, but without the boiling. Just cut them up and toss with a little olive oil (butter when I’m feeling reckless) and whatever seasoning will complement the rest of the meal. I have used fresh rosemary, Old Bay, lemon pepper, Cajun seasoning, Greek seasoning, whatever. Just roast until they are done.

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