Cowboy Potatoes

Cowboy Potatoes

These babies have the perfect Tex-Mex flavor and can easily spice up your potato routine.   They are just as easy as other roasted potatoes, but with a little more pazazz.

I use the “kitchen sink” when it comes to spices, but don’t let that scare you.  Just use whatever you have on hand and forget the rest.  This should be an easy throw together recipe.  That’s how I came up with it.  I just threw it all together one night.  The key spices I’d say are garlic powder, chili powder, coriander, and cumin.  As long as you use those with salt and pepper, it will still taste very Tex-Mex.  And if you like smoke, then you add the Chipotle to your pantry eventually.  And if you like heat, you add the cayenne, and/or the red pepper flakes.  Be creative and give it a try!

Ingredients:

1 lb. bag of baby potatoes, quartered (preferably multi-colored)

1 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon coriander

1/2 teaspoon cumin

1/4 teaspoon oregano

1/4 teaspoon paprika

1/4 teaspoon dried chipotle chile pepper flakes

1/4 teaspoon aleppo pepper

Pinch cayenne pepper (optional)

Pinch red pepper flakes (optional)

2 Tablespoons avocado oil

Directions:

Preheat your oven to 400*F.

Quarter all of the potatoes and place in a medium bowl.

Stir together all of the spices in a small bowl and set aside.

Toss the potatoes in the oil to coat evenly.  Then toss them in the spice mix to coat evenly.

Spread the potatoes out in a single layer across 1-2 rimmed baking sheets.

Bake for 30 minutes, or until the potatoes are tender and the bottoms are nicely browned and crisp.

Scoop off the baking sheet with a metal spatula and serve!