My brand spanking new cayenne cumin rosemary roasted potatoes put a surprisingly sophisticated spin on the favorite family side dish, y’all. Sliced and scrubbed skin-on potatoes, arranged in three circular stacks in a cast iron skillet. Each row covered with a brown buttery/olive oil mixture with pops of cayenne, cumin and chopped roasted red peppers. Baked til browned and bubbly til its ‘company’s coming over’ side dish deliciousness that’ll win you repeat rave reviews. Yep and yay…
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It Was High Time for A New Potato Side Dish ‘Round Here Y’all. Yep.
For the past couple of months, I’ve been taking a potato side dish break. Part of it was potato burnout. And the other part of it was just me being me. You know, pushing myself to create new gluten free side recipes like my cayenne maple glazed carrots.
Well, my usual potato cravings came back with a vengeance a few days ago. And every time I walked by the bag of russet potatoes on my deep freezer, I thought to myself that NOW was the time to make something potato new in my kitchen.
So, I searched my heart to see what I really wanted in a new potato dish. And, I kept going back and forth with roasted potatoes, as most of my original potato creations are made on the stove.
Then I took my dogs outside and noticed our rosemary bush looking lively in the early autumn sunlight. And I just knew that the timing for rosemary potatoes was just too perfect for me to pass up. Yep.
So, I cut a few sprigs and took them inside, where I inhaled their naturally fresh deep aroma deep into my lungs. Then, I decided that the rosemary needed a few pairings to take it over the usual top. And to make it truly my own. Cumin was the first thought that popped into my mind. I love the characteristic deepness of the spice. And then cayenne just came bubbling up from my heart as well, as almost all of my original recipes and even the name of my blog testifies to my love of all things cayenne.
So, here I am, sharing the results of my cayenne cumin rosemary roasted potatoes experiment with y’all. And, I’m super happy to say that I nailed this recipe on the first try. Yes, it does have the traditional rosemary potatoes taste and texture. But, it also introduces the low cumin and high cayenne notes that make my version a more multi-layered dish with a few forking twists and turns not found in the usual recipes. Yep.
How to Make Cayenne Cumin Rosemary Roasted Potatoes
Start the cayenne cumin rosemary roasted potatoes by gathering all of the recipe ingredients:
Now, preheat the oven. Then, make the amazing brown butter:
And pour it into a bowl. Then, add the chopped roasted red peppers and the rest of the remaining ingredients into a bowl:
Then, slice your skin-on potatoes, and make one circular layer on the bottom of your enameled cast iron skillet. Pour 1/3 of the brown butter, olive oil and herb mixture onto the first layer of slices. Then, repeat twice until you have three layers:
Finally, bake for about 45 minutes, or until the potatoes are super tender and browned. Carefully pull out the pan with oven mitts after the 30-minute mark, and use a spoon to ladle the buttery/olive oil mixture over the top of the potatoes.
And that’s it, y’all!!
The first thing that you notice is the traditional rosemary roasted potatoes flavor. Then, the bits of cumin and cayenne hit your tongue at different places, alerting you to the fact that you’re eating something a little more special than usual. Once the deep, dark brown butter coats the back of your throat, you’re off to fork your way through the very delicious yet distinct high and low flavor profiles over and over again.
This cayenne cumin rosemary roasted potatoes recipe is definitely one to save, y’all. It’s super easy. So, you’ll get the hang of it quickly. And, it’s just as easy to whip up on a weeknight as it to stun your family members and friends throughout holiday events. It’s honestly one of those dishes that everyone loves upon the first bite. If there are any leftovers, just heat them back up in the oven. They’ll be just as tasty within the first 24 hours, so you can even make these ahead and still come out looking like a kitchen cooking champ. Indeed.
Share these cayenne cumin rosemary roasted potatoes with those who love you too much to let you linger too far away from them. Much love, and see y’all on the yum side…
Cayenne Cumin Rosemary Roasted Potatoes
- 6 tablespoons butter (3/4 stick)
- 1/4 cup olive oil
- 1/2 cup jarred roasted red peppers, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 to 1 teaspoon Louisiana hot sauce
- 1 teaspoon dried parsley flakes
- salt and black pepper to taste
- 2 pounds russet potatoes, rinsed, scrubbed and sliced (skin on)
- Preheat oven to 400 degrees F.
- Make the brown butter by melting 3/4 stick of butter in a saucepan over medium heat.
- When the mixture starts to foam, after about 5 minutes, begin to stir often.
- When the foam subsides, use a large wooden spoon to look under the foam. When the butter is browned, remove from heat immediately and pour into a bowl.
- Add the remaining ingredients, except for the potatoes, to the bowl.
- Stir until well-combined.
- Make the first of three sliced potatoes layers in a well-greased cast iron skillet. Season liberally with salt and pepper.
- Pour 1/3 of the brown butter mixture over the potatoes.
- Repeat the process with two additional sliced potato/brown butter mixture drizzles.
- Bake uncovered for 35 to 45 minutes, or until the potatoes are tender and the top is browned.
- After the 30-minute mark, pull out the pan with oven mitts very carefully, and use a spoon to ladle the buttery/olive oil mixture over the top of the potatoes.
- Remove from oven, and let rest for 5 minutes before serving. The cayenne cumin rosemary roasted potatoes will have a bit of liquid at the bottom, and resting them for the short time will help the potatoes absorb the seasoned butter/olive oil mixture.