Here it is, folks: my 1st home-grown jalapeño recipe. Even though I know I shouldn’t have picked the sucker just yet, I did. Couldn’t wait. And it was perfect!

I’m always trying to come up with new recipes for roasted potatoes, and well, these are fabulous. And not just because of the jalapeño. No, really.

I made a slightly different ranch seasoning and used it not only for my roasted potatoes, but also as a dip seasoning. I added some cornstarch as well; it helps crispen the outer layer of the potato and the seasoning does the rest.

The dip—a wonderfully creamy, spicy and slightly tangy flavor—is a perfect complement to these potatoes. It adds pizzazz, freshness and is just thick enough to stick to the potato and wrap it in flavor.

 

Ingredients:

 
Roasted Potatoes:

2 pound potatoes
3 tbsp olive oil
4 tbsp chicken/vegetable stock
1 tbsp corn starch

 
Seasoning:

1 tsp Sichuan pepper (or lemon pepper)
2 tbsp Lawry’s garlic salt
3 tbsp dried onions
1 1/2 tbsp dried parsley

 
Dip:

4 drained tomatillos
8 oz sour cream
5 tbsp Hellmann’s
1 or 2 jalapeños
1 tbsp seasoning mix
1/4 tsp cayenne
flat-leaf parsley

 
Directions:

I’m using Sichuan pepper because, well, it’s great: heat and a lemony flavor. I gave it a medium grind and put it in a bowl.

 
You can also use some lemon pepper instead. It won’t be exactly the same, but it will be close enough. And tasty!
 

I found that using dried onions and grinding them yourself gives a better flavor than onion powder. Add them to a coffee mill or food processor.

The one and only for me: Lawry’s garlic salt. Two tablespoons of salty perfection, add them to the bowl as well.

And finally, 1 1/2 tbsp dried parsley flakes.

Pulse a few times until everything is mixed but you can still see reasonably sized flecks in there. Stir the Sichuan pepper in there as well.

 
This will make for roughly 4 tbsp spice mix.
 

Mix 1 1/2 to 2 tbsp of the mix with 1 tbsp cornstarch.

Peel the potatoes or leave the skin on and wash/dry them. I peeled them. Cut them in nice chunks.

 
I like my potatoes not too brown and chewy so I always help the cooking process by adding some stock.
 

Coat the potatoes with the olive oil, sprinkle the seasoning with cornstarch all over, and pour the stock in there. Careful not to rinse the seasoning off the potatoes.

 
Roast the potatoes in a preheated oven at 400F˚ (200C°) for 45 to 60 minutes (depending on their size), until well done. You could always parboil them earlier in the day and save on your roasting time.
 

Had no idea what to do with these guys. Glad I found my inspiration online! Drain 4 of the canned tomatillos and put them in your blender.

Here she is! Isn’t she pretty? Should have added two because I like my dips real spicy. Add it to the blender as well.

Add the sour cream, Hellmann’s, 2/3 tbsp seasoning and the cayenne pepper.

 
Cayenne can also be replaced by Chipotle tabasco, which tastes outrageously good in this dip!
 

Blitz a few times until everything is combined. Taste to check the seasoning. I added an extra pinch of seasoning.

Add a handful washed/dried flatleaf parsley or cilantro and pulse until it’s a wonderfully greenish dip.

 
Oh Lord, this is a fantastic dip. I can see myself using it as a dressing, too, if only it was easier to buy tomatillos here.
 

A whole lot of crunchy goodness with the best creamy dip, ever!

Dip recipe adapted from two recipes blog.
 

Roasted Potatoes & Creamy Tomatillo Dip
Ingredients	Roasted Potatoes: 2 pound potatoes 3 tbsp olive oil 4 tbsp chicken/vegetable stock 1 tbsp corn starch Seasoning: 1 tsp Sichuan pepper (or lemon pepper) 2 tbsp Lawry’s garlic salt 3 tbsp dried onions 1 1/2 tbsp dried parsley Dip: 4 drained tomatillos 8 oz sour cream 5 tbsp Hellmann’s 1 or 2 jalapeños 1 tbsp seasoning mix 1/4 tsp cayenne flat-leaf parsley
Directions	Grind the Sichuan pepper and keep it aside. Lemon pepper can be used instead. Mix the garlic salt, dried onion flakes and parsley and pulse a few times. Add the ground Sichuan pepper to the mix. This makes for a little over 4 tbsp seasoning. Mix 1 1/2 to 2 tbsp of the mix with 1 tbsp cornstarch. Peel the potatoes or leave the skin on and wash/dry them. Cut them in nice chunks. Coat the potatoes with the olive oil, sprinkle the seasoning with cornstarch all over, and pour the stock in there. Careful not to rinse the seasoning off the potatoes. Roast the potatoes in a preheated oven at 400F˚ (200C°) for 45 to 60 minutes (depending on their size), until well done. You could always parboil them earlier in the day and save on roasting time. Drain the tomatillos, deseed and coarsely chop the jalapeño(s) and add them to a blender along with the sour cream, Hellmann’s, 2/3 tbsp seasoning and the cayenne pepper. Cayenne can also be replaced by a few drops of Chipotle tabasco. Blitz a few times until everything is combined. Taste to check the seasoning and add more seasoning when needed. Add a handful washed/dried flatleaf parsley or cilantro and pulse until it’s a wonderfully greenish dip.
Meal type:	Side dish, Potatoes, Dips, Sauces
Servings:	4
Copyright:	© kayotickitchen.com