Succotash
Farideh Sadeghin
103 ratings with an average rating of 4 out of 5 stars
103
35 minutes
Adobo Roasted Potatoes
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½teaspoons kosher salt, plus more to taste
- 2teaspoons garlic powder
- ¼teaspoon dried oregano
- ¼teaspoon ground turmeric
- ¼teaspoon ground black pepper
- 1½pounds whole baby new potatoes, scrubbed and dried well
- 3tablespoons olive oil
For the Adobo Seasoning (4¼ Teaspoons)
For the Potatoes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
227 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.
- 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.
- 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.
- Step 4
Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.
- 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.
Private Notes
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Cooking Notes
Frank Pickard, PA
This is very similar to a recipe for Hatch Chile roasted potatoes from New Mexico. Ingredients and preparation are the same as this NY Times recipe except for the substitution of cumin in place of oregano and tumeric in the seasoning. I prefer using a cast iron skillet as opposed to a baking sheet as it will brown the potatoes better. When the potatoes are finished roasting, place them back in the bowl the seasoning was prepared and add a 4oz can of Hatch chiles, pressed garlic-mix and serve
stephanie
fresh garlic is great, but garlic powder has its uses too. especially here, where you want each potato to be nicely coated in the seasoning - not really doable with fresh unless you use an amount that would be overpowering for the desired outcome; and where the potatoes will be in direct contact with a high heat surface for an extended period of time - fresh garlic can burn which tastes acrid.
DianaW
Like Pickard's idea of the skillet. Not practical for a crowd, but perfect for amount of potatoes for 2 people
Me
Too salty. Cut the salt in half and add more after cooking if needed
Dawn
Because fresh garlic burns at 30-40 minutes in a 400 degree oven
Edie
Was fine with quartered yukon golds, garlic granules, other spices in recipe. Roast @ 425 til crisp & browned
Paul
This is very similar to a recipe for Hatch Chile roasted potatoes from New Mexico. Ingredients and preparation are the same as this NY Times recipe except for the substitution of cumin in place of oregano and tumeric in the seasoning. I prefer using a cast iron skillet as opposed to a baking sheet as it will brown the potatoes better. When the potatoes are finished roasting, place them back in the bowl the seasoning was prepared and add a 4oz can of Hatch chiles, pressed garlic-mix and serve
Deborah
I typically use Yukon gold potatoes, cut with a crinkle cutter and steamed briefly in a microwave (less time to have the oven on) for preparations such as this. Will that work? Small potatoes can be hard to find around here. Also, invest in a relatively inexpensive stick-resistant (coated, but not altogether non-stick) screen to roast potatoes and other veggies—massive difference in browning and crispness.
Katerina
7 stars. Totally divine. Enjoyable to prepare them step by step as per the instructions, a nice potato ritual. Very good to eat with mayo.
Bob M
This works great in an air fryer I used baby Yukon gold potatoes Set at 375 for 20 shake halfway thru. Perfect.
Mckenna M
A bit too salty when made w/ penzey kosher flaky salt. Would probably adjust to 1 tps, then salt to taste. Probably used less oil than was called for - worked well.
Susan
Used small Yukon golds, quartered, and baked for about 25-30 minutes. They were cooked perfectly and full of flavor.
montreal marnie
Potatoes are delicious. They come out with creamy exteriors and slighty crispy surfaces. For my taste a little less salt would be good. A half recipe 3/4 lb of potatoes was just right for two. This makes a really easy side for steak, chicken, fish you name it.
mandypantz
These came out beautifully crusty and flavorful using the seasoning proportions in the recipe. They were maybe just a touch too salty, so I might dial the salt back a bit when I make these again. I also did them on the grill in a cast iron skillet instead of oven/foil-lined pan, and they cooked through and were nicely browned in about 25 minutes.
Diane Terrell
Half the salt is much better than the full amount. I found it too salty,
TaiL
When I make these with Adobo I use unsalted, not Goya. I think it has enough flavor as it is. I have also made this with Lake Shore Drive seasoning from Spice House and I think that's awesome, too. I just made a batch for the week, so good to just have on hand.
Angela
Leftovers are great in potato tacos!
banshee
Made 1/2 recipe for salmon. Used 1 chipotle chile in adobo, couldn’t taste anything but adobo. Added juice from 1/2 of a lime and reduced to a glaze, about 10 min on the stovetop. Perfect! Can taste the citrus now, with the smoky adobo and chile flavor too.
Amy
Very delicious and creamy tasting potatoes. I cut down the salt to 1 teaspoon and the oil to 2 tablespoons. I also cut the potatoes into smaller chunks and roasted for about 30 minutes in total and they were perfect! Next time I will make a double batch as these will go too fast!
Marq
Easy to cook. The potatoes stay hot a long time, though, so be careful when biting into them.
TaiL
We loved this! It's just a tiny bit different from my normal potatoes, but as a Puerto Rican I always have Adobo (and the right stuff to make it myself) on hand. Not Goya Adobo, that's garbage, but the real stuff. I never thought to add it to my American potatoes. Thanks!
Bob M
This works great in an air fryer I used baby Yukon gold potatoes Set at 375 for 20 shake halfway thru. Perfect.
Kristin D.
Steve really liked these potatoes.
drsickelrc
These are stupidly simple and delicious. The skin gets super crispy and the inside is so soft. I had to cook them for 45 minutes or so, but a winner for sure.
Rob Crawford
This had become a favorite staple in our household. Quick, easy, reliable while you're doing another course that is more complex.
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