A word of warning before cooking up these deliciously spicy potatoes: consider wearing gloves. Seriously though, my hands were on fire for the whole night. Also, don’t even think about itching your eye or washing your face. I made both those mistakes and it felt like Satan was playing a cruel practical joke on me. It doesn’t matter how many times you wash your hands, the jalapeños will always win. Nevertheless, you should definitely make this recipe because it is extremely tasty. Brandon and I loved it and we ate it all so no one else could love it. At first there is a lot of spice and smokiness from the jalapeños and paprika but after a few bites, you’ll start to notice the rosemary and chives hindering in the background. Grab a Tempter IPA by Telluride Brewing Company to wash it all down and you will be one happy camper.
2 lbs red potatoes
2 tbsp fresh chives
1 sprig of rosemary
1 ½ tsp paprika
½ garlic powder
Sour cream for topping
Salt to taste
Preheat the oven to 375. Wash and chop the potatoes into half-inch chunks.
Wash, cut, devein and remove seeds from the jalapenos. Cutting them into 3 slices works well.
Toss the potatoes in the paprika and garlic powder. Grease a baking sheet and lay out the jalapeño slices and the potatoes.
Cook for 15 minutes. This will help soften up the potatoes before they are fried and it will ensure that they are cooked all the way through. While the potatoes and jalapeños are cooking, finely chop the chives and leaves from one sprig of rosemary.
After cooking, roughly chop the jalapeños into small pieces. Turn the stove on high and put a deep pan on the burner. Wait for the pan to get hot enough that it starts smoking. (This is important because you want them to fry properly. If you’re impatient, you’ll end up with a greasy, soggy mess). Next, thoroughly coat the bottom of the pan with olive oil (it needs a pretty good layer for everything to fry nicely). Fry the potatoes by themselves for about 4 minutes. Then throw in the jalapeños and herbs. (I added everything at once and found that the jalapeños got a little too crispy. Adding them halfway through will keep them from turning into burnt little crisps.) Fry for 4-6 more minutes, until the potatoes are golden and crispy. Dump the mix into a strainer to get rid of any excess oil.
Scoop the potatoes into a bowl and top with a bit of salt and sour cream. Crack open a Tempter IPA and chow down!
Beer Pairing: Tempter IPA by Telluride Brewing Company
I’m a big fan of this IPA. It has a unique pine flavor, a good amount of hops, and it is slightly sweet. The sweetness helps counter the all the spice from the jalapeños but doesn’t cover it up completely, which I found to be favorable. Also, the pine complements the herbs nicely. I had this brew in my fridge already so I made-up this recipe to go with it, instead of picking a beer to go with the recipe. Luckily, it worked really well. Tempter, you are all right by me.