I Wanna Make Em Sneeze Potatoes
Get ready to spice up your dinner table with "I Wanna Make Em Sneeze Potatoes," a bold and flavorful roasted potato recipe that promises to ignite your taste buds! Featuring tender baby potatoes coated in a vibrant blend of paprika, cayenne pepper, garlic powder, and other zesty spices, this dish delivers the perfect balance of heat and savoriness in every bite. Roasted to golden perfection, these potatoes can be topped with a sprinkle of Parmesan cheese for a rich, melty finish and garnished with fresh parsley for a pop of color. With just 10 minutes of prep time and an irresistibly crispy texture, this easy, oven-roasted potato recipe is perfect for weeknight dinners or as a crowd-pleasing side dish for your next gathering. Whether you're craving a spicy kick or simply want a new way to elevate your potato game, these "make you sneeze" potatoes are sure to leave you satisfied!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.25 cup grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash the baby potatoes thoroughly and pat them dry. Cut any larger potatoes in half to ensure even cooking, leaving small ones whole.
In a large mixing bowl, combine olive oil, paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, chili powder, dried oregano, and salt. Stir well to form a seasoning mixture.
Add the potatoes to the bowl and toss until all pieces are evenly coated with the seasoned oil blend.
Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Ensure they are not overcrowded to promote even roasting.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, flipping the potatoes halfway through to ensure even browning. Check for doneness by piercing a potato with a fork—it should glide in easily.
Optional: Remove the roasted potatoes from the oven and immediately sprinkle with grated Parmesan cheese while still hot, allowing it to melt slightly.
Transfer the potatoes to a serving dish and garnish with freshly chopped parsley.
Serve hot and enjoy the bold, aromatic flavors that might just make you sneeze!
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 6.4 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4000 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
