Bloody Mary Potatoes ~ #SundaySupper
Oven-roasted potatoes drizzled with a spicy Bloody Mary reduction.
Halloween is exactly 1 month and 3 days away. I’m slowly seeing creepy decorations make their way to neighboring front porches.
I may have been a bit excited and started decorating for fall September 1st. You see, fall is my very favorite season…ever! The air is cool, and it smells crisp with a hint of bonfire smoke in the evening. Speaking of bonfires, fall is officially bonfire season. Maybe there’s nothing specific marked on the calendar, but I’ve decided to deem fall bonfire season.
Let’s not forget about apples, pumpkins, and squash. I pretty much live off of those three things during the fall season.
This week, the #SundaySupper team is adding a fourth produce item to the fall produce list: potatoes. Oh, and not just any potatoes. We’re talkin’ Idaho® potatoes. I don’t know about you, but whenever I think about the geographic location of potatoes, my thoughts head straight to Idaho. It’s the potato capital of the world!
The #SundaySupper crew is on a mission to spookify Idaho® potatoes. I can’t think of anything spookier than blood, so I decided to make Bloody Mary potatoes for the occasion. When I was a kid we would scare ourselves crazy standing in front of the mirror in the dark chanting Bloody Mary over and over again in hopes that she would appear in the mirror. Obviously, she never appeared, but it was the “what if” that scared our pants off.
I quartered a bag of Idaho® baby potatoes. I place the potatoes in a large bowl and drizzled them with a tablespoon of extra-virgin olive oil. To give the potatoes some flavor, I sprinkled them with garlic powder, onion powder, and salt. I roasted the potatoes at 400 degrees F. until they became golden and crispy on the outside.
It’s hard to keep my fork out of a bowl of perfectly roasted potatoes–they’re absolutely addictive! The crunch of the golden, crispy potato skin breaks open to reveal a creamy center.
After the potatoes come out of the oven, they get drizzled with the Bloody Mary reduction. If you love the classic Bloody Mary cocktail, then you’ll love this sauce–it tastes just like the cocktail, only thicker.
The sauce is mildly sweet, tangy, and extra spicy. If you don’t like a lot of spice, reduce the amount of horseradish.
For more potato inspiration and recipes, follow Idaho® potatoes on Twitter, Facebook, Pinterest, and Instagram.
Print RecipeBloody Mary Potatoes
Oven-roasted potatoes drizzled with a spicy Bloody Mary reduction.
Yield:4 servings
Total Time:45 minutes
Prep Time:5 minutes
Cook Time:40 minutes
Ingredients:
Potatoes:
- 1 and 1/2 pounds baby Idaho® potatoes, cut into quarters
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Bloody Mary Reduction:
- 2 teaspoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 tablespoons diced onion
- 1 (11.5-ounce) can or 2 cups V8 juice
- 1 teaspoon cornstarch
- 1 and 1/2 teaspoons horseradish
- 1 tablespoon ketchup
- 1/4 teaspoon celery seed
- 1/4 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 5 dashes hot sauce
- salt and pepper to taste
- 1/4 cup parsley, chopped
Directions:
Potatoes:
Preheat oven to 400 degrees F. Line a baking sheet with parchment.
Add quartered potatoes, olive oil, and spices to a large bowl. Stir to combine.
Transfer potatoes to your prepared baking sheet and spread out evenly. Bake, flipping the potatoes every 10 minutes so they crisp up evenly on all sides, for 35-40 minutes, or until golden brown and tender.
Bloody Mary Reduction:
While the potatoes are roasting, heat olive oil in a saucepan over medium heat. Add garlic and diced onion; cook, stirring often, until translucent, about 3-5 minutes.
In a large measuring cup, whisk together V8 juice, cornstarch, horseradish, ketchup, celery seed, smoked paprika, lemon juice, and hot sauce until combined.
Add the V8 mixture to the saucepan with the garlic and onion. Cook, whisking occasionally, until the mixture thickens and reduces by almost half, about 15 minutes. Add salt and pepper to taste.
Drizzle the Bloody Mary reduction over the roasted potatoes. Top with chopped parsley.
All images and text ©Egarmi. Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!Check out the other spooky #SundaySupper Idaho® potato recipes:
Fun and Spooky Potato Savory Bites:
- A Bowlful of Creepy Crawlies by kimchi MOM
- Bloody Mary Potatoes by The Messy Baker
- Devilish Potato Mummies by Bobbi’s Kozy Kitchen
- Halloween Baked Potato Skin Pizzas by Alida’s Kitchen
- Jack O’Lantern Shepherd’s Pie Stuffed Peppers by Cupcakes & Kale Chips
- Jalapeno Chili Stuffed Potato Mummies by Feed Me, Seymour
- Loaded Mashed Potato Spider Web Casserole by NeighborFood
- Mashed Potato Grave by Peanut Butter and Peppers
- Mashed Potato Monsters by Ruffles & Truffles
- Monster Mash Potatoes by Curious Cuisiniere
- Roasted Potato Eyeballs by The Girl In The Little Red Kitchen
- Roasted Potato Graveyard by Take A Bite Out of Boca
- Spooky Halloween Potatoes Graveyard by Clarks Condensed
- Spooky Spiderweb Loaded Mashed Potato Cakes by Rhubarb and Honey
- Stuffed Potato Spiders by Family Foodie
- Twice Baked Potato Graves by Kudos Kitchen by Renee
- Twice Baked Potato Mummies Covered with Roaches by The Wimpy Vegetarian
Fun and Spooky Potato Sweet Treats:
- Chocolate Potato Skull Cake by Magnolia Days
- Potato Candy Spiders by That Skinny Chick Can Bake
- Chocolate Raspberry Ghoulash by Desserts Required
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Disclosure: This post is sponsored by the Idaho Potato Commission. All opinions are my own.
