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Crispy Roasted Red Potatoes with Spicy Walnut-Cilantro Chili Sauce Recipe

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3.8 from 51 reviews

This recipe features crispy roasted red potatoes paired with a flavorful and spicy walnut-cilantro chili sauce. The potatoes are boiled with baking soda to soften their edges, then tossed with olive oil and seasoning before roasting to a crisp, golden perfection. The optional sauce adds a vibrant, zesty kick, elevating the dish to a perfect side for any meal.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

For the Potatoes

  • 3 pounds red-skinned potatoes, quartered or halved depending on size
  • 1 tablespoon kosher salt (for boiling)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt (for seasoning)
  • 3/4 teaspoon ground black pepper
  • 5 tablespoons extra virgin olive oil
  • Dukkah (optional, for serving)

Spicy Walnut–Cilantro Chili Sauce (optional)

  • 3-4 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

  1. Prepare the oven and baking sheet: Position a rack in the center of the oven and preheat it to 450°F (232°C). Once preheated, place a 13 × 9 × 1-inch sheet pan on the middle rack to heat.
  2. Boil the potatoes: Bring about 8 cups of water to a boil in a large pot. Add 1 tablespoon kosher salt and the baking soda. Carefully add the quartered or halved potatoes and return the water to a boil. Cook the potatoes until you can easily pierce them with a fork without resistance, about 10 to 15 minutes after the water returns to a boil. Drain the potatoes in a large colander and let them sit for roughly 5 minutes to evaporate excess moisture.
  3. Season the potatoes: Return the drained potatoes to the pot. Add 1/2 teaspoon kosher salt and 3/4 teaspoon black pepper. Drizzle 5 tablespoons of extra virgin olive oil over the potatoes. Give the pot a few vigorous shakes to ensure the potatoes are evenly coated with seasoning and oil.
  4. Roast the potatoes: Wearing oven mitts, carefully remove the hot sheet pan from the oven. Spread the potatoes out in a single layer on the pan. Return the pan to the oven and roast the potatoes undisturbed for 20 minutes.
  5. Turn and continue roasting: Remove the sheet pan from the oven again. Using tongs, flip the potatoes over. Return the pan to the oven and roast for an additional 30 minutes, turning and shaking the potatoes a couple of times during cooking to develop an even, crisp, golden-brown crust.
  6. Prepare the Spicy Walnut–Cilantro Chili Sauce: While the potatoes roast, combine the serrano peppers, minced garlic, chopped cilantro, lemon juice, white wine vinegar, and chopped walnuts in a bowl. Add 1/2 teaspoon kosher salt and 3/4 cup extra virgin olive oil. Mix thoroughly, then taste and adjust seasoning if needed. Set aside.
  7. Serve: Transfer the roasted potatoes to a serving platter. Optionally, toss with a few tablespoons of dukkah or drizzle generously with the Spicy Walnut–Cilantro Chili Sauce before serving.

Notes

  • Removing seeds from serrano peppers reduces the heat of the sauce, allowing you to control its spiciness.
  • Baking soda in the boiling water helps break down the potato edges making them extra crispy when roasted.
  • Using a heated baking sheet helps start the roasting process immediately and creates a crispier crust.
  • Dukkah is an Egyptian spice blend that adds a nutty, herbal crunch and is optional for garnishing.
  • The Spicy Walnut-Cilantro Chili Sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Be careful when handling hot sheet pans to avoid burns.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/crispy-roasted-red-potatoes-with-spicy-walnut-cilantro-chili-sauce-recipe/