Black Peppercorn Roasted Potatoes
Super easy & simple side dish that's ready in 30 minutes! It does pack some heat but the Greek yogurt helps cool it down.
Ingredients
- 1.5 lb Red Skin Potatoes 6 small-medium potatoes, varied in size
- 1 1/2 T Olive Oil
- 2 t Black Peppercorns or 3 t coarsely ground black pepper
- 1 t Salt
- Plain Greek Yogurt optional, for serving
- Chopped Green Onion optional, for serving
Instructions
- Preheat your oven to 425 F.
- Using a mortar & pestle, crush half a teaspoon of peppercorns into a coarse grind. Add half a teaspoon to the mortar & repeat the process, until all peppercorns have been crushed & cracked.
- Wash & dry your potatoes. Chop them into small cubes & try to make the cubes approximately the same size to ensure even roasting. Add the potatoes to a 9" x 13" rimmed baking sheet.
- Toss the potatoes with the oil, salt, & freshly cracked pepper until they are evenly coated. Spread into an even layer on your baking sheet, with the skin sides up where possible.
- Roast for 25 minutes. Shake or stir the potatoes once halfway through & rotate the pan when you return to the oven. If you prefer more crisp, leave the potatoes in for an additional 5-10 minutes until they look right to you.
- Serve immediately with the yogurt & green onions.
- Enjoy!
Notes
- The mortar & pestle I have is 'not currently available'. Here is a similar option.
- You could also use an adjustable pepper mill like this manual one or this electric one.