We like to keep our recipes simple around here, and we’re always looking for a new way to make our favorite dishes. We Southerners really love our side dishes. Of course the main dish is always great, but our favorite things from the dinner table are usually the sides. You can have lots of variety and flavors on one plate. The key to good, crispy roasted potatoes is all in the preparation. By preheating your pan in the oven and not salting the potatoes until they’re done roasting, you’re sure to end up with a nice, crunchy crust on the outside - which when tossed with our Alabama White Bar-B-Que Sauce, makes this one of our most memorable sides in a long time.
2.5 lbs red potatoes, washed and cut into 1-inch cubes
2 T olive oil
1 tsp ground pepper
1 tsp paprika
2 tsp kosher salt
⅓ cup chopped fresh parsley
½ cup Martin’s Bar-B-Que Alabama White Sauce
Place a baking sheet in a cold oven and turn it on to 425. While your oven heats up, use a large bowl to blend together olive oil, pepper and paprika. Add the potato pieces and toss to coat. Carefully remove the hot pan from the oven and spread potatoes out in a single layer. Return to oven and roast until potatoes are browned and tender, turning halfway through, for about 30-35 minutes.
When potatoes are done, remove from the oven and transfer to a mixing bowl. Quickly toss the hot roasted potatoes with Alabama White Sauce and season with salt and parsley. Serve immediately or let cool to room temperature.