by Abe Sanz

Created on: January 23, 2007   Last Updated: May 04, 2007

Spanish Style Roasted Potatoes

Ingredients:

4-6 large Idaho potatoes
1 tbsp Rosemary
1/2 tbsp Adobo w/ pepper
1 pkg Sazon w/ achiote
2 tbsp Olive Oil ( pure or extra virgin )

Preperation:

Rinse potatoes over water and remove any excess dirt. Cut potatoes in half and continue to slice into 1 inch half wheels. Place potatoes and all ingredients in a bowl or zip lock bag and incorporate. Bring mixture to an aluminum oven roasting pan and insert in oven.

Tip* Place potatoes in a bowl of water as you are cutting them into size to prevent them from turning colored.

Cooking:

Turn oven on at 350 degree farenheit and cook until browning and fork tender or at approximately 40 minutes.

Tip* Inserting a toothpick or a clean fork in your potatoes can determine if your potatoes are cooked or raw because you can determine the resistance density change in your potatoes. A cooked potatoe should have barely no resistance at all when you test it.

Serving size:

Serves about 4 people.

Tip* Can be served as a side dish and can be topped off with sour cream and chives if desired.

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