Latin-Spiced Rooster Potatoes
Have you ever heard of Rooster Potatoes? If you haven’t don’t feel bad. Neither had I.
This all-purpose potato is farmed right here in the US in Edison, California! It starts pink, but bakes golden brown with a light yellow fluffy flesh. You can bake it, boil it, mash it, roast it or fry it.
I was sent a bag of Rooster Potatoes to try, and I came up with this recipe (which was originally enjoyed on Superbowl Sunday as part of a giant buffet with other Mexican/Latin American type dishes). You can also make this recipe with any other variety of potato, and sweet potatoes are especially interesting with this spice combination.
1 Kg (2.2 pounds) bag of Rooster potatoes
2-3 Tbs olive oil
1 Tbs adobo seasoning
1 tsp cayenne pepper
1 tsp cinnamon
2 tsp garlic powder
2 tsp dried parsley
Preheat oven to 375°. Spray a cookie sheet or baking dish with olive oil spray or lightly coat it with olive oil. Cut potatoes into 1 1/2″ inch cubes or bite size pieces. Place potatoes in a medium-sized bowl and then set aside. Combine the adobo seasoning, cayenne pepper, cinnamon, garlic powder and dried parsley in a small bowl. Then, drizzle 2 Tbs olive oil (use less or more to your taste/preference) over the potatoes and then sprinkle the seasoning blend over the potatoes to coat them. Place potatoes on the baking sheet. Check on them 15 minutes in and turn them with a spatula to brown evenly. Bake until golden brown.
For other recipe ideas, you can visit the Rooster Potatoes website here.
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