Oven crisped potatoes

My wife went all the way to London, without me!, to find this recipe.

My wife tried her hand at taking the photos as well

Our friend Richard, one of the best chefs I know aside from my husband, whipped these potatoes up when I visited him and his fiance recently in good old Putney. We ate them with albacore tuna and asparagus Richard whipped up too. I helped him cook, by saying things like I think the oil’s hot enough now, I’ll refill our wine. It was all very exhausting. Apparently, when he’s made these at parties with his fiance Brian, they’ve been so popular they had to be rationed. Richard also makes a fabulous sangria.

Pearson’s Potatoes

  • 1 pound fingerling potatoes
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt (regular salt is fine too)
  • 1 tsp black pepper
  • 1 tsp chili powder (paprika or Old Bay seasoning would work well too)

Mix oil with dry ingredients in a bowl. Line a baking sheet with foil and preheat oven to 350. Slice potatoes in half long ways. Dunk each in the mix coating well. (You might have to whip up another batch, depending on how many potatoes fit on your baking sheet.) Place skin side down. Roast for about 20-25 minutes or until crisp.

I think she did a good job

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Recipes, Sides and tagged , . Bookmark the permalink.

22 Responses to Oven crisped potatoes

  1. Bethea says:

    oh my word those potatoes look simply divine! definitely adding that recipe to my list of things to try out!

  2. they look amazing! hungry all of a sudden. πŸ™‚

  3. kyoske says:

    When I have full access to my spice cabinet, I like Smoked Paprika the best πŸ™‚

    Glad you loved the recipe! I make it a lot πŸ™‚

  4. Crispy, spicy potatoes! You know my weakness, these look divine. Worth going all the way to Putney for definitely!!

  5. MMM! My brother-in-law makes some similar ones (also in England). Try some dried mustard if you’re serving with beef!

  6. Your pictures are amazing! What kind of camera do you use?

    I’m wondering, have you tried it with fresh rosemary? Not sure if it’d go with the pepper, but I’m going to try it.

    I love that you try to get people to think. I’ve been cooking more at home lately and it’s taught me that simple ingredients shared with loved ones make the best meals.

    • Nikon D200. (My wife took the potato pictures with a point and shoot, she didn’t want to take the good camera abroad.) We have a huge fresh rosemary bush and so will definitely try that. Good suggestion. You can always lighten up the pepper, too.:)

  7. ChefMom says:

    I’m going to file this recipe for when we cook our dishes from England. These look delicious and something I think my whole family would enjoy. I wouldn’t mind the sangria with them either. πŸ˜‰

  8. I love crispy potatoes! I usually make potatoes with salt, pepper, olive oil, & rosemary! These look great!

  9. Babygirl says:

    Wow, very nice. These sounds very easy and simple to make plus it looks absolutely delicious and filling. Wonderful.

  10. These look so good and easy! Thanks for sharing….I will definitely give them a try!

  11. Brian says:

    I’m fiance Brian and I endorse these potatoes.

  12. Yum, these look really good and I love how simple they are to make!

  13. bevysthots says:

    My hubby makes those but he cuts up the potatoes smaller. YUMMMY! Your recipe is great – esp. w/sea salt like you said … I can’t stop eating these things … πŸ˜€

  14. Mrs Rufus, these look fantastic, thanks for Richard’s recipe! I’m pretty sure refilling the wine glasses was important – hot spicy wedges need an accompaniment! πŸ™‚

  15. Katherine says:

    Mrs. Rufus appreciates the compliment and at long last the acknowledgment of her wine pouring skills!

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