Spicy Skillet Roasted Potatoes

When I think of roasting something, I think of something being cooked in the oven or on an open fire.  It is a hot, dry method of cooking which requires a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food being cooked, and it is typically done in an open, uncovered pan. This method of cooking is used for meats, vegetables, potatoes and nuts.  But did you know you can also roast something on the stove too?  Long before ovens were common in every house hold, this is exactly what people did.  They would roast their foods on the stove in a cast iron skillet.  It is similar to pan-frying, only you use less oil and the cooking method is a dryer method.  The purpose of this is to give your foods a crispy, crusty coating on the outside while keeping the inside of the foods moist and tender.

We decided it was a fried chicken kind of night.  For side dishes, I used our leftover Brussels sprouts salad and then made some spicy skillet roasted potatoes.  It was a new recipe and I really didn’t feel like putting the oven on, so skillet roasted potatoes it was.  They were very good too, and cooked just like they were supposed to be; crispy on the outside and tender on the inside.

Spicy Skillet Roasted Potatoes

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1 1/2 lbs red potatoes, either cut in 1/2 or quartered

2-3 TBSP canola oil

salt & pepper to taste

1 TBSP garlic

1 jalapeno, diced fine

1 tsp cumin

1 tsp cayenne pepper

1 tsp chili powder

1 tsp paprika

1/4 cup cilantro, chopped fine

 

Mix everything together, except the cilantro and the oil.  Get the oil very hot and then place the potatoes face down in the skillet.  Do not over crowd them and make them in batches if needed.

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Let the potatoes cook for about 5-7 minutes without stirring them, then turn them so they cook evenly, and continue to cook for another 5-7 minutes, adding the garlic and jalapenos into the skillet too.  Once the potatoes are cooked, remove them from the heat and toss in the chopped cilantro.

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The potatoes are now ready to enjoy with the rest of your meal.

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The potatoes came out with a delicious spicy, smoky flavor that went very well with fried chicken.  I used olive oil, like the recipe said to do, but from here on out I am going to use canola oil instead.  Olive oil has a much higher smoke point and burns to easily.

Stay safe and stay well Everyone.  ‘Til next time.

 

 

 

 

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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