Name: Barbecue-Spiced Potatoes
Total time: 1 h
Ingredients: 3 tablespoons vegetable oil; 2 pounds Yukon Gold potatoes , peeled and cut into 1-inch chunks; 2½ teaspoons kosher salt; 1¼ teaspoons smoked paprika; ½ teaspoon sugar; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon granulated garlic; ½ teaspoon pepper; ¼ teaspoon cayenne pepper

Why This Recipe Works

We were after a potato side dish inspired by the iconic barbecue flavor of potato chips (which itself was inspired by barbecued meats). For crispy potatoes, we started by cutting Yukon Gold potatoes into 1-inch pieces and microwaving them. Once they were tender, we aggressively tossed the potatoes with kosher salt before roasting them. The big crystals of kosher salt roughened up the edges of the softened spuds. This resulted in potatoes with extra-crisp edges once roasted, ideal for holding on to a simple but potent dry spice mix of granulated garlic, cumin, cayenne pepper, coriander, and salt. A little smoked paprika added smoky flavor, while sugar mimicked the chips' sweetness.

Before You Begin

Buy large Yukon Gold potatoes to make peeling quicker. We developed this recipe using Diamond Crystal kosher salt. If you use Morton kosher salt, reduce the salt to 2 teaspoons.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Pour oil into rimmed baking sheet and tilt sheet until surface is evenly coated with oil.

Microwave potatoes, covered, in large bowl until they begin to release moisture and surfaces look wet, 5 to 7 minutes. Let cool slightly, then pat potatoes dry with paper towels in bowl.

Add salt and toss until potatoes are well coated and exteriors have thin, starchy layer, about 1 minute. Transfer potatoes to prepared sheet and toss to coat in oil. Roast until tender and well browned, about 35 minutes, stirring and redistributing potatoes halfway through roasting.

Combine paprika, sugar, cumin, coriander, granulated garlic, pepper, and cayenne in small bowl. Sprinkle potatoes evenly with spice mixture and toss on sheet until well coated. Serve.