This recipe is perfect for the summer. Bring this dish to your next cookout or potluck!
- 2 pounds baby potatoes (e.g., red potatoes, new potatoes, etc.), scrubbed but not peeled*
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoke salt or fine salt
- 2 tablespoons high-heat oil (I used expeller-pressed grapeseed oil)
- 1/4 cup vegan barbecue sauce (store-bought or homemade)
- Chopped fresh cilantro
- Preheat the oven to 450F. Line a large baking tray with parchment paper.
- Add the potatoes to a large stockpot and cover with water. Turn the heat on high. Once the water is boiling, reduce the heat to medium-high, and simmer/boil gently for 15 to 20 minutes, or until fork-tender (the boiling time will depend on the size of your potatoes, so keep watch).
- Drain the potatoes in a colander and let cool/dry for a few minutes.
- While the potatoes cool, whisk together the brown sugar, chili powder, paprika, cumin, garlic powder, and smoke salt in a small mixing bowl.
- Transfer the slightly cooled potatoes to a large mixing bowl, drizzle the oil over top and toss to coat. Sprinkle the spice mixture over top and toss to coat again.
- Transfer the potatoes to the prepared baking tray, reserving any extra oil/spice mixture in the bowl.
- Use the base of a metal measuring cup to smash each potato by pressing down until nearly flattened. It’s ok if the potatoes break apart a bit.
- Rub a bit of the reserved oil/spice mixture on each potato.
- Roast the potatoes for 20 to 23 minutes, or until golden-brown and crispy on the bottom.
- Serve the potatoes with a sprinkle of cilantro and a drizzle of bbq sauce, if desired.
Recipe by Blissful Basil.