When my teen had to prepare tapas (or appetizer) for Spanish class last year, we settled on chilled, roasted potatoes for a quick and inexpensive dish to make for a crowd. I’m glad we did because since then, chilled roasted potatoes have become a family favorite in lunches, as after school snacks, and even as appetizers to bring to a party.
While the Spanish tapas recipe I found called for russet potatoes, we discovered that just about any potato will work for this dish. I prefer a mix of red potatoes and Yukon golds myself for a colorful presentation. Bagged “fingerling” potatoes will also work, as well as mini versions of reds and Yukons which are seem to be popping up in supermarkets these days.
Other ingredients you will need include olive oil, salt, and a selection of herbs and spices. Some of our favorite combinations include thyme or rosemary and minced garlic, tarragon with onion salt, and even hot pepper flakes mixed with oregano and garlic. The possibilities are limitless!
How to make easy chilled potatoes
Pre heat oven to 400 degrees.
While the oven is preheating, scrub and rinse one or two pounds of potatoes. Mini potatoes should be sliced in half. Slice larger varieties into bite size wedges (about the size of an apple slice).
Pour a tablespoon of olive oil into a jelly roll pan or similar type of pan, tilt back and forth until oil has completely coated the bottom. Arrange sliced potatoes on pan, sprinkle with salt and other seasoning. Bake for 15 minutes, then remove from oven. Using a spatula, flip the potatoes gently. Season with salt and desired herbs. Return to oven, roast 20-30 additional minutes until lightly brown. Flip potatoes again and return to oven 10-15 minutes until these wedges are lightly browned as well.
Remove from oven and let cool until room temperature. After throughly cooled, transfer the roasted potatoes to a sealable contain and store in the refrigerator until they are needed.
While my teen enjoys eating chilled roasted potatoes right from the container, most of my friends enjoy dipping them into fry sauce (check out How to make fry sauce for instructions). A drizzle of plain mayonnaise or spicy mustard is also tasty, especially scrumptious is a mix of Tabasco, mustard and tomato sauce for a potato topping with a kick.
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