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.
- Serves: 4 persons
- 1 ½teaspoons kosher salt, plus more to taste
- 2teaspoons garlic powder
- ¼teaspoon dried oregano
- ¼teaspoon ground turmeric
- ¼teaspoon ground black pepper
- 1 ½pounds whole baby new potatoes, scrubbed and dried well
- 3tablespoons olive oil
Step 1Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.
Step 2Prepare 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.
Step 3Put 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.
Step 4Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.
Step 5Bake 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.