Cayenne Cumin Rosemary Roasted Potatoes
Rich, velvety with surprise herb combination pops, Cayenne Cumin Rosemary Roasted Potatoes are the perfect out-of-the-ordinary family side dish.
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Servings: 4 people
Ingredients
- 6 tablespoons butter (¾ stick)
- ¼ cup olive oil
- ½ cup jarred roasted red peppers, chopped
- 1 tablespoon fresh rosemary, chopped
- ¼ teaspoon ground cumin
- ¼ to ½ teaspoon cayenne pepper
- ½ 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)
Instructions
- Preheat oven to 400 degrees F.
- Make the brown butter by melting ¾ 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 ⅓ 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.
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