Tuesday, 14 April 2015


So I'm back off my holiday, shopping has just been delivered but I'm too pooped from traveling to be cooking up a big fat meal. I need something that's simple, quick and tasty and these Texan potato cubes are the perfect dish to whip up under these circumstances. It's just diced potato, onion and peppers roasted in garlic, chili and our old friend liquid smoke but in just under an hour you have a delicious tray of super special spuds. What makes these taters so simple is that you chuck everything into a bowl, mix and transfer to a roasting tray. It's really that easy.

Make sure you use a good old Maris Piper for your spuds if you can for that chip like crispy outside and fluffy centre to your cubes. Other taters will work but won't give you that perfect roasted texture that a Maris Piper will. 

To add that Texan kick I've add in a chopped chili. You can add more if you really love your chilies to really give the potatoes punch. If your not a spice fan you can leave out and focus on the smoky flavors of the liquid smoke.

I love using liquid smoke. I've mentioned it many times (go hunt some out online) but if you haven't got hold of any yet then replace it with 2 tsp of smoked paprika to keep that smoky Texan BBQ flavor in the dish.
A few onions and peppers give the potatoes a simple life and evoke the flavors of a good Texan chilli. It's up too you which color of onions and peppers you use and feel free to chuck in any extra bits of veg you have lying around - a great way of using up any bits and bobs left in your pantry. 

I hope your ready for this recipe! It's well complicated but if you follow it carefully you'll have taters for two in no time! 

Spicy Smoky Texan Potatoes

2 Medium Potatoes
1 Large Onion
1 Large Red Pepper
1 Large Whole Chili
1 Grated Garlic Clove
2 Tbsp Liquid Smoke
A Good Glug Olive Oil
Salt And Pepper To Season

  1. Start by getting your oven on to 220 degrees (200 fan) and lining a baking tray with foil and grease lightly. 
  2. Chop the potatoes, onion and pepper into thumbnail sized cubes, finely chop the chili and then place these into a large bowl with the garlic and liquid smoke. 
  3. Pour in a good glug of olive oil and mix everything together until all the potatoes are coated in the oil. Don't go too mad, you just want a light coating but if they are too dry just add adrop more oil and mix until your happy. 
  4. Tip the contents of the bowl into the baking tray and spread them out so there is just one layer of ingredients. Season with a good crack of salt and pepper. 
  5. Place in the oven and roast for 25-30inutes until golden and crisp, shaking the tray after every ten minutes so the potatoes cook evenly and don't stick to the foil.
Remove from the oven and serve whilst piping hot. The smell of the liquid smoke, chili and garlic will take you straight to a camp fire. With each bite you will get through the crispness of the potatoes to their fluffy centers and a punch of chili should kick right in. Serve with some fried chicken or on their own covered in guacamole and sour cream so a more Tex-Mex vibe.

For a simple, quick and scrummy taste of a Texan BBQ, you can't go wrong with these smoky, spicy taters!

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