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Crispy red skinned potatoes drizzled with walnut cilantro chili sauce in a bowl with a serving spoon.
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Crispy Roasted Red Potatoes with Spicy Walnut-Cilantro Chili Sauce

Perfectly golden and irresistibly crunchy, these Crispy Potatoes get an instant flavor upgrade with your choice of nutty, aromatic dukkah or a vibrant walnut–cilantro chili sauce.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American/Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 as a side
Author: Suzy Karadsheh

Ingredients

For the Potatoes

Spicy Walnut–Cilantro Chili Sauce (optional)

  • 3 or 4 serrano peppers, finely chopped (seeds removed for less heat)
  • 3 large garlic cloves, minced
  • 1 cup roughly chopped fresh cilantro
  • 1/4 cup lemon juice (about 1 large lemon)
  • 2 tablespoons white wine vinegar
  • 1/4 cup finely chopped walnuts
  • 1/2 teaspoon Kosher salt
  • 3/4 cup extra virgin olive oil

Instructions

  • Get ready. Position a rack in the center of the oven. Preheat the oven to 450°F. When the oven is hot, place a 13 × 9 × 1-inch sheet pan on the middle rack.
  • Boil the potatoes. Using a large pot, bring about 8 cups of water to a boil. Add 1 tablespoon salt and the baking soda. Carefully add the potatoes and bring back to a boil. Cook until you can easily stick a fork in a potato piece without meeting much resistance, 10 to 15 minutes after the water returns to a boil. Drain the potatoes in a large colander and let them sit for 5 minutes or so to allow excess moisture to evaporate.
  • Season the potatoes. Return the potatoes to the pot and season with a big pinch of salt (about 1/2 teaspoon) and the black pepper. Drizzle the olive oil over the potatoes and give the pot a few good shakes to make sure the potatoes are well coated.
  • Roast the potatoes. Wearing oven mitts, carefully take the hot sheet pan out of the oven and spread the potatoes in a single layer in the pan. Return the pan to the oven and roast the potatoes for 20 minutes, undisturbed.
  • Turn the potatoes. Carefully take the sheet pan out of the oven again and, using tongs, turn the potatoes over. Return them to the oven and roast for another 30 minutes or so, turning and shaking them a couple of times during cooking, until they are crisp all over, turning a deep golden brown.
  • Make the Spicy Walnut–Cilantro Chili Sauce. While the potatoes roast, combine the chilies, garlic, cilantro, lemon juice, vinegar, and walnuts in a bowl. Add salt and olive oil and mix well. Taste and adjust the seasoning as needed and set aside.
  • Finish and serve. Transfer the potatoes to a serving platter and either toss with a few tablespoons of dukkah or drizzle with the Spicy Walnut–Cilantro Chili Sauce.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Storage: Store potatoes and any unused sauce in separate airtight containers in the refrigerator for up to 3 days. The chilies in the sauce will mellow a bit as they rest.

Nutrition

Calories: 262.9kcal | Carbohydrates: 23.2g | Protein: 3.2g | Fat: 18.3g | Saturated Fat: 2.5g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 12.1g | Sodium: 197.5mg | Potassium: 666.4mg | Fiber: 2.8g | Sugar: 2.2g | Vitamin A: 158.7IU | Vitamin C: 16.7mg | Calcium: 21.1mg | Iron: 1.3mg

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