I love going to the farmers market without a meal plan in mind. It’s pretty much the perfect place to wander around and find your meal inspiration. The best part about it is you can usually get some great deals on produce, knowing it’s fresh and local, which makes you feel that much better.
We picked up a batch of baby red potatoes from the farmer’s market this past weekend, not sure exactly what we’d make with them, but knew we’d be able to think up with some type of tasty side dish, like these delish Crispy Potato Skewers!
I knew I wanted to oven roast the potatoes, but wanted to be sure there was some element of crispiness (making them perfect for dipping in the Avocado + Dill Dipping Sauce). It may look a little crazy or sound a little weird, but using skewers to bake these potatoes works SO well – the skewers allow more of the direct heat to hit the skin, making it crispy and leaving the insides of the potatoes nice and tender.
Ingredients
- Baby red potatoes, scrubbed clean
- Olive oil
- Salt
- Black pepper
- Garlic powder
Directions
- Preheat oven to 425°.
- Line baking sheet with parchment paper.
- Slice cleaned potatoes into rounds, about ¼ inch thick. Try to keep the thickness of your cuts consistent so they cook at the same rate.
- Assemble the skewers with the potato rounds, leaving just a small amount of space between each slice.
- Place the skewers on the lined baking sheet and drizzle all sides with olive oil.
- Sprinkle salt, pepper, and garlic powder, rotating the skewers to be sure all sides are generously seasoned.
- Bake for about 40-45 minutes, rotating the skewers halfway through.
- Potato rounds should be crispy on the outside and tender on the inside – you can check that the potatoes have been cooked through by poking them with a fork, which should easily go through the flesh.
- Let the potatoes cool slightly before removing from the skewers.