St. Lucifer Crispy Roasted Potatoes

St. Lucifer Crispy Roasted Potatoes


  • 2 pounds of russet potatoes, washed, skin on
  • 1 1/2 tablespoons of olive oil
  • 2 sprigs of rosemary, minced
  • 1 tablespoon of garlic powder
  • 1 teaspoon of St. Lucifer Seafood Bay Spice or our Bloody Perfect - Dry Bloody Mary Mix
  • 1/2 teaspoon of kosher salt


  • Cut potatoes into 3/4" to 1" cubes, place in bowl with cold water for a minimum of 30 minutes, up to 2 hours. Removes the starch.
  • Preheat oven to 400 degrees Fahrenheit.
  • Remove the potatoes from the water and place in a collider of drain water. Pat dry with paper towel.
  • Place potatoes back into a dry bowl, combine olive oil, rosemary, garlic powder, St. Lucifer Seafood Bay Spice, salt and mix so everything is coated well.
  • Place the coated potatoes on a baking sheet, so that all potatoes are touching the sheet, single level.
  • Bake for 18-25 minutes, or until the potatoes start to brown and are fork tender.
  • Remove and place back into bowl and season with St. Lucifer Seafood Bay Spice to desired heat level.
  • Plate and serve hot.

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