Description
Savor these spicy Nashville-style hot potatoes, a comforting side dish with a kick. Discover my personal recipe, full of flavor and easy to make.
Ingredients
Scale
- Base Ingredients:
- 2 lbs Yukon Gold potatoes, scrubbed and diced into 1-inch cubes
- 2 tbsp olive oil
- Flavor Boosters:
- 1/2 cup unsalted butter, melted
- 1/4 cup hot sauce (like Frank’s RedHot)
- 1–2 tbsp cayenne pepper (adjust to taste)
- 1 tbsp light brown sugar
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt, plus more for seasoning potatoes
- 1/4 tsp black pepper, plus more for seasoning potatoes
- Finishing Touches:
- 1/2 cup dill pickle slices, for garnish
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Prep Those Spuds:: First things first, wash and dice your potatoes into roughly 1-inch cubes. Try to keep them as uniform as possible, hon. This ensures they cook evenly, so you don’t end up with some crunchy bits and some mushy ones. I usually leave the skin on for extra texture and nutrients, but if you prefer, you can peel them. Toss them with a good glug of olive oil, a pinch of salt, and some fresh black pepper right on the baking sheet. This is where I always make sure they’re spread out; overcrowding means steaming, not roasting, and we want crispy Nashville-style hot potatoes!
- Roast ‘Em Up:: Pop those seasoned potatoes into a hot oven, around 400°F (200°C), for about 25-30 minutes. Give them a good toss halfway through so all sides get that lovely golden-brown crispiness. You’re looking for fork-tender interiors and beautifully browned, slightly crunchy edges. Honestly, this step is crucial for the texture. I’ve definitely forgotten to flip them before, and one side was pale while the other was perfect. Learn from my oops moment – give them a stir!
- Whip Up the Spicy Sauce:: While your potatoes are roasting, let’s get that fiery sauce ready! In a small saucepan, melt your butter over medium heat. Once it’s shimmering, whisk in the hot sauce, cayenne pepper, brown sugar, garlic powder, smoked paprika, and a little salt and pepper. Stir it constantly for about 1-2 minutes until it’s fragrant and slightly thickened. Oh, the smell! It’s this warm, spicy aroma that just screams “comfort food.” Don’t let it boil vigorously; we just want to meld those flavors, creating the perfect coating for our Nashville-style hot potatoes.
- Combine and Coat:: Once the potatoes are roasted to perfection, carefully transfer them from the baking sheet into a large bowl. Pour that glorious, spicy butter sauce all over them. Now, gently toss the potatoes until every single cube is evenly coated in that vibrant, fiery goodness. I use a silicone spatula for this because it’s gentle on the potatoes and helps scrape every last bit of that delicious sauce from the bowl. This step is where the magic really happens, turning simple roasted spuds into true Nashville-style hot potatoes.
- Serve and Garnish:: Immediately transfer your Nashville-style hot potatoes to a serving platter. Don’t wait too long, because they’re best served warm. Now, for the finishing touches! Scatter those tangy dill pickle slices generously over the top. The coolness and acidity of the pickles are just heavenly with the heat. Then, sprinkle with a handful of fresh, chopped parsley for a pop of color and a hint of freshness. I love how the vibrant green contrasts with the fiery red of the potatoes. It’s a feast for the eyes and the taste buds!
- Enjoy the Kick!:: And there you have it! Your very own batch of homemade Nashville-style hot potatoes. Take a moment to admire your handiwork before digging in. The aroma alone is enough to get your mouth watering – that smoky, spicy, savory scent. Each bite should give you that satisfying crunch, followed by a creamy interior, and then that building heat that’s balanced by the sweetness and tang. It’s a journey for your taste buds, truly. Honestly, this dish always brings a smile to my face, even if it makes my nose tingle a bit!