Why such a goofy name for this? Well it started with a bit of a kitchen accident. Instead of reaching for my big bottle of paprika, the tired Mama (me) reached for the cayenne pepper!
Zoinks – a new recipe was born.
My daughter’s beau had never asked me for a recipe until that day…see, he’s a brand new fire fighter and thought since these potatoes packed a punch he might like to share them with the rest of the crew at the station. By the way, here’s a photo of them from his induction ceremony last month.
- 8 large red potatoes
- 6 tbsp. olive oil
- 1 tsp. finely chopped fresh rosemary
- 2 large cloves garlic, crushed
- 1 tsp. cayenne pepper
- 1/2 tsp. freshly ground black pepper
- 1 tsp. coarse salt
Preheat the oven to 425 degrees F.
Wash and trim any spots from potatoes. Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss for a minute or two until the potatoes are evenly coated.
Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil. Be sure to space them evenly and don’t overlap them. Bake for 35 minutes, or until the potatoes are browned and tender. Serve immediately, sprinkled with more salt if desired.