Adobo Roasted Potatoes

By Von Diaz

Published March 29, 2022

Adobo Roasted Potatoes
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(372)
Comments
Read comments

Using a classic Puerto Rican adobo seasoning — an island staple blend of garlic powder, oregano and black pepper — this recipe yields simple, savory roasted potatoes. They pair well with grilled meat and seafood, or make for a flavorful addition to any vegetable plate. The seasoning mix can be doubled or tripled (or more), with the rest stored in the pantry as an all-purpose seasoning, as it’s often used in Puerto Rican cooking to add instant flavor to stewed meats, beans and more. Roasted potatoes will keep for at least a week in the fridge, so make a big batch to snack on, add them to salads and soups, or smash and fry them for breakfast home fries.

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Ingredients

Yield:4 servings

    For the Adobo Seasoning (4¼ Teaspoons)

    • 1½teaspoons kosher salt, plus more to taste
    • 2teaspoons garlic powder
    • ¼teaspoon dried oregano
    • ¼teaspoon ground turmeric
    • ¼teaspoon ground black pepper

    For the Potatoes

    • 1½pounds whole baby new potatoes, scrubbed and dried well
    • 3tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

227 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 424 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.

  2. Step 2

    Prepare the adobo seasoning: In a small bowl, combine 1½ teaspoons salt with the garlic powder, oregano, turmeric and pepper, and mix well with a fork.

  3. Step 3

    Put potatoes in a large bowl and randomly poke a few small holes in each with a fork. Pour in 2 tablespoons of the olive oil and toss potatoes well, then sprinkle with the adobo seasoning, and stir to combine. Pour in the remaining 1 tablespoon olive oil and toss a bit more to ensure the potatoes are evenly coated with spices.

  4. Step 4

    Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.

  5. Step 5

    Bake for 30 to 40 minutes, shaking the pan every 10 minutes or so. Potatoes are done when they pierce easily with a fork or the tip of a sharp knife. Taste and add more salt, if desired.

Ratings

4 out of 5
372 user ratings
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Comments

Frank Pickard, PA

This is very similar to a recipe for Hatch Chile roasted potatoes from New Mexico. Ingredients and preparation are the same as this NY Times recipe except for the substitution of cumin in place of oregano and tumeric in the seasoning. I prefer using a cast iron skillet as opposed to a baking sheet as it will brown the potatoes better. When the potatoes are finished roasting, place them back in the bowl the seasoning was prepared and add a 4oz can of Hatch chiles, pressed garlic-mix and serve

stephanie

fresh garlic is great, but garlic powder has its uses too. especially here, where you want each potato to be nicely coated in the seasoning - not really doable with fresh unless you use an amount that would be overpowering for the desired outcome; and where the potatoes will be in direct contact with a high heat surface for an extended period of time - fresh garlic can burn which tastes acrid.

DianaW

Like Pickard's idea of the skillet. Not practical for a crowd, but perfect for amount of potatoes for 2 people

Rio S

Really great! I was out of garlic powder so I tossed in raw grated garlic after the potatoes were done cooking. Makes them really bright and punchy

David

These were very easy and very good. Made exactly per the recipe. Will make again.

Suzbo

These are delicious and so easy. I'm just starting to use turmeric in stuff. I like it a lot. I made a potato and tomato salad out of the leftovers with a dressing of a little mayo, olive oil, dijon mustard, dash more of turmeric, and lemon juice. It was an impromtu dish for a light dinner. Tasty.

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