Adobo Roasted Potatoes

Adobo Roasted Potatoes

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.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.
  5. Step 5

    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.