Serving Size: 6 People
3 Tablespoons Hawaiian Vanilla Southwest Spice Rub
Vegetable Oil ( We use our Vanilla Oil Blend, amount used in recipe is up to the chef)
Knife and Cutting Board
Pot Large Enough To Hold All Potatoes Plus Water
Start by rinsing all the potatoes thoroughly. Cut the potatoes into bite size chunks. Place the chunks in your pot and fill till all the spuds are submerged. Place on stove and turn burner on high. Preheat oven to 375 degrees. When water boils in the pot and then cook potatoes until soft when pierced with fork ( potatoes will turn mushy if boiled to long, be observant!). Drain potatoes in sink. Pour potatoes onto a baking sheet. Allow potatoes to steam on baking sheet. Once all steam has been released, pour oil onto potatoes ( be generous) and mix thoroughly with spatula. Sprinkle Southwest Spice Rub over potatoes and mix again. Spread potatoes evenly in pan and place in oven. Roast for 30-45 minutes. After 20 minutes pull the pan and carefully stir the potatoes spreading them evenly once again. Roast for twenty more minutes and test for crispness. Pull potatoes out when crispy, Serve hot. Enjoy!
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