I think these are the most delicious potatoes I’ve ever eaten! And the best part: they are baked! The sauce is necessary because mine were very spicy, so it gives a “break” in the heat, but those who don’t like pepper can easily adapt the recipe.
Start by washing some unpeeled potatoes and cutting them into 8 parts. If you opt for smaller potatoes, the oven time will be shorter and they tend to be softer.
Line a baking tray with aluminum foil and drizzle with plenty of olive oil. Sprinkle whatever seasonings you want. I used a very spicy Spanish seasoning mix plus another one that is based on garlic and cheese and some thyme leaves (look at the mix!). You can use whatever you have at home, such as: dry or fresh herbs, curry, ready-made seasoning, crushed garlic, ginger, calabrian pepper, green chilli…. Shoot whatever you think looks good, without fear!
Then, spread the potatoes over the seasoning and move the pan to coat them well. Place in a preheated oven at 200º and leave until golden. If you want, after about 15 minutes, give the pan a shake so that the potatoes brown evenly and return them to the oven.
I made the sauce based on ricotta cream and lemon juice. If you don’t find cream in your city, you can use natural yogurt and season with lemon, salt, pepper and olive oil. It matches very well!
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