| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
Potatoes |
6 |
Servings |
INGREDIENTS
| 12 |
sm |
New white potatoes, about 2 1/4 lb total |
| 3 |
tb |
Light-tasting olive oil |
| 1 1/2 |
tb |
Hungarian paprika |
| 3/4 |
ts |
Chili powder |
| 3/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Put rack in center of oven; heat oven to 400 degrees. Have ready
foil-lined baking pan, large enough to hold potatoes in a single layer.
2. Put potatoes in plastic food bag. In small dish, combine remaining
ingredients. Add mixture to potatoes. Shake bag to coat potatoes. Transfer
potatoes in a single layer to prepared baking sheet. Drizzle any remaining
oil and spices over potatoes.
3. Bake until just barely tender (but still firm), 25 to 30 minutes,
depending on size of potatoes. Turn a few times during baking. Can be
baked several hours ahead and kept at room temperature.
4. To serve, sprinkle with salt and place over hot barbecue fire until
seared and hot, just a few minutes, turning often. Serve hot.
These potatoes are "red hot" from the paprika, chili powder and cayenne
pepper. Omit the pepper if you prefer a milder taste. These potatoes can
be roasted several hours ahead and kept at room temperature before grilling
at dinner time.
Chicago Tribune 8/22/93. Christie Aspegren, September 93 Round Robin.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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