Spicy Pan-Roasted Potatoes with the right spiciness is an incredibly simple way to take roasted potatoes to a whole new level of deliciousness.
Have you ever tried roasting potatoes with hot sauce? If you have, were you happy with the results? If not, or if you are looking for a new recipe, here’s one for you to try.
How to make pan-roasted spicy potatoes
Pan-Roasting your potatoes is not hard to do. To cut down the pan-roasting time, it is necessary to precook the potatoes in boiling water on the stovetop. This process also removes the excess starch from the potatoes.
If you plan to make this recipe to serve four people, you will spend between $3 to $5. It all depends on the cost of a bag of potatoes in your local supermarkets. I usually spend 99 cents on one regular russet or Idaho potato bag on a perfect day and up to $4.99 on a horrible day. That’s a small price to pay when you are on a budget.
Pan-roasting the potatoes is cooked on low heat. As long as you have a good cooking pan and stir the potatoes when necessary, your dish will be ready in no time.
This recipe is hard to mess up. I can guarantee it. As long as you have the right amount of hot sauce, your dish will be tasty. Lastly, always use hot sauces in moderation.
Serve with my Roasted Boneless Leg of Lamb.
- 2 – 3 pounds russet or Idaho potatoes diced into 1 inch pieces
- 1 tablespoons extra virgin olive oil
- 2 tablespoon butter
- 1/4 teaspoon Noubess Hot Sauce add your prefered flavor hot sauce
- 1/4 to 1/2 teaspoon kosher salt optional
- Place the potatoes in a saucepan with enough water to cover. Bring to a boil. Boil the potatoes for about 3 to 4 minutes. Remove from water and drain. Set aside.
- Preheat a large skillet over medium heat. Add olive oil and butter. Add hot sauce and stir to mix. Add potatoes and season with salt if preferred. Stir to combine then let sit for 3 – 5 minutes before stirring again. You want the potatoes to get a nice golden crust, so let them roast in the pan for a good 3-5 minutes after each stir. Continue this process until the potatoes are fork tender and golden crisp. Remove and serve warm.
- Serve with Roasted Boneless Leg of Lamb
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
This recipe was originally published on November 8, 2017. It has been updated to add more content and additional options.