Roasted Marble Potatoes
These tasty potatoes are the perfect side dish for a Ribeye steak or topped with a poached egg for a quick and easy meal.
Equipment
- Chef Knife
- Mixing Bowl
- Tongs
Ingredients
- 16 oz Marble Potatoes
- 1/2 tsp Kosher Salt
- 15 turns Black Pepper, freshly cracked
- 1 tbsp Olive Oil
- 1/2 tsp Smoked Paprika
- 1 tsp Garlic Powder
Instructions
- Start by thoroughly rinsing and drying the potatoes. If needed, cut the larger potatoes in half or in quarters so they are the same size as the smaller potatoes.16 oz Marble Potatoes
- Combine the potatoes in a large bowl with the remaining ingredients. Toss until evenly coated.1 tbsp Olive Oil, 16 oz Marble Potatoes, 15 turns Black Pepper, freshly cracked, 1/2 tsp Smoked Paprika, 1 tsp Garlic Powder
- Preheat the Typhur Dome to 385°F/195℃. (Around 5 minutes）
- After preheating, carefully add the potatoes in a single layer to the cooking tray and return it back to the Typhur Dome.
- Give the potatoes a light shake midway through the cooking time. Return the tray back to the Typhur Dome.Temperature: 385 °F Time: 15 minutes
- Carefully remove the roasted potatoes to a serving tray or plate.
- These delicious spuds are great on their own, topped with an egg, or served next to our Filet Mignon with Herbed Butter recipe.
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
