It’s so easy to mix up your standard roasted potato dishes without adding stress or a bunch of extra ingredients. With some canned black beans, and an Indonesian chile paste for some spice, you can add so much extra flavor to your standard roasted potatoes.
- Large pot
- Parchment paper
- Baking sheet
- 1.5 lbs Little Potatoes
- 3 Tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup canned black beans
- 2 tsp sambal oelek (more if desired)
- 5 sprigs parsley, chopped
Preheat oven to 400 °F.
Fill a large pot with potatoes and cover with an inch of cold water. Cook on high heat for ten minutes (they should not be soft all the way through). Strain the potatoes and allow to dry.
Once dry, place potatoes, oil, salt, and pepper in a bowl and toss to evenly coat. Place onto a parchment lined baking sheet and bake for 20 minutes.
Combine black beans and sambal oelek in a bowl.
Toss potatoes in beans and sambal mixture and bake an additional 10 minutes.
Remove from oven, sprinkle on parsley, and serve