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Portuguese Potatoes and Carrots

Yields1 Serving

 2 lbs red potatoesany waxy potato
 1 large carrotpeeled and sliced 1/3-1/2” thick
 ⅓ cup Portuguese olive oil
 2 tsp minced garlicsmashed saving and using liquid
 1 tbsp dried parsley
 1 tbsp dried minced onion
 1 tsp garlic powder
 1 tsp smoked paprika
 1 tsp sumac
 1 tsp sriracha powder
 ½ tsp Sarawak black pepper
1

Preheat the oven to 450°F.

2

In a large pot of salted cold water bring the potatoes to a boil and cook until tender, about 25 to 35 minutes. Remove the potatoes, then add carrots and boil 3-5 minutes, let cool to warm. Peel the potatoes and cut into 1-inch pieces. (Cut in half, then third into wedges)

3

In a small bowl, whisk together the olive oil through black pepper. With your cut up potatoes in a large bowl, gently stir in the oil mixture to completely coat potatoes and carrots. Let stand 5-10 minutes.
On a silicone lined baking sheet, spread everything out evenly. Roast, gently stirring every 10 minutes, at 30 minutes, stir once more. Reset oven to broil and broil middle rack for 3-5 minutes, or until crispy. Season with coarse kosher salt.