Adobo Roasted Potatoes Recipe (2024)

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

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.

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

Too salty. Cut the salt in half and add more after cooking if needed

Because fresh garlic burns at 30-40 minutes in a 400 degree oven

Was fine with quartered yukon golds, garlic granules, other spices in recipe. Roast @ 425 til crisp & browned

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

I typically use Yukon gold potatoes, cut with a crinkle cutter and steamed briefly in a microwave (less time to have the oven on) for preparations such as this. Will that work? Small potatoes can be hard to find around here. Also, invest in a relatively inexpensive stick-resistant (coated, but not altogether non-stick) screen to roast potatoes and other veggies—massive difference in browning and crispness.

7 stars. Totally divine. Enjoyable to prepare them step by step as per the instructions, a nice potato ritual. Very good to eat with mayo.

This works great in an air fryerI used baby Yukon gold potatoes Set at 375 for 20 shake halfway thru.Perfect.

Potatoes are delicious. They come out with creamy exteriors and slighty crispy surfaces. For my taste a little less salt would be good. A half recipe 3/4 lb of potatoes was just right for two. This makes a really easy side for steak, chicken, fish you name it.

These came out beautifully crusty and flavorful using the seasoning proportions in the recipe. They were maybe just a touch too salty, so I might dial the salt back a bit when I make these again. I also did them on the grill in a cast iron skillet instead of oven/foil-lined pan, and they cooked through and were nicely browned in about 25 minutes.

Half the salt is much better than the full amount. I found it too salty,

When I make these with Adobo I use unsalted, not Goya. I think it has enough flavor as it is. I have also made this with Lake Shore Drive seasoning from Spice House and I think that's awesome, too. I just made a batch for the week, so good to just have on hand.

Leftovers are great in potato tacos!

Made 1/2 recipe for salmon. Used 1 chipotle chile in adobo, couldn’t taste anything but adobo. Added juice from 1/2 of a lime and reduced to a glaze, about 10 min on the stovetop. Perfect! Can taste the citrus now, with the smoky adobo and chile flavor too.

Very delicious and creamy tasting potatoes. I cut down the salt to 1 teaspoon and the oil to 2 tablespoons. I also cut the potatoes into smaller chunks and roasted for about 30 minutes in total and they were perfect! Next time I will make a double batch as these will go too fast!

Easy to cook. The potatoes stay hot a long time, though, so be careful when biting into them.

We loved this! It's just a tiny bit different from my normal potatoes, but as a Puerto Rican I always have Adobo (and the right stuff to make it myself) on hand. Not Goya Adobo, that's garbage, but the real stuff. I never thought to add it to my American potatoes. Thanks!

This works great in an air fryerI used baby Yukon gold potatoes Set at 375 for 20 shake halfway thru.Perfect.

Steve really liked these potatoes.

These are stupidly simple and delicious. The skin gets super crispy and the inside is so soft. I had to cook them for 45 minutes or so, but a winner for sure.

This had become a favorite staple in our household. Quick, easy, reliable while you're doing another course that is more complex.

Use rounded tsps of spices. Convection bake about 22 min.

good make again