What’s up, Girl in the Little Red Kitchen readers?!?!?! I am so happy to be here guest posting for the day. For those of you that are not familiar with me, I blog over at Sarcastic Cooking. I am a huge fan of Susan’s recipes. Also, Susan and I both are obsessed with our little pugs. It takes a special person to love those little creatures.
Anyway, for those of you that didn’t know already, I am pregnant. I am about halfway through it and doing great. There are a few things that I am missing lately. I miss non-maternity clothing. I miss being comfortable while sleeping. I miss the occasional cocktail. I am especially missing my favorite go-to brunch cocktail, a Bloody Mary.
I know, I know, I can drink it without booze. But, it just isn’t the same. I am not sure how that makes me sound, but it is the truth! Plus, the Bloody Mary comes with so many wonderful treats on the side. How could you not love this drink? It is like a brunch appetizer.
In my crazy pregnancy brain, I thought, “What if I could make a Bloody Mary inspired food recipe?” I started to dream about Bloody Mary bread, Bloody Mary marinated steak or chicken, and then it hit me—potatoes! I am a huge carb and starch lover. I need a carb/starch at least once a day. And, oh, French fries, don’t even get me started.
Roasted potatoes are my favorite easy side dish. They go with pretty much anything. In this recipe, the Bloody Mary mix and spiciness from all the seasonings forms a nice crust on the outside of each potato. Even if a Bloody Mary isn’t your thing, I get it, it’s an acquired taste—you can eat these and get all the flavors without all the tomato juice.
Thanks for listening to my ramblings and oversharing. Enjoy the potatoes!
- ½ Cup Bloody Mary Mix
- 1 Teaspoon Lemon Zest
- 1 Garlic Clove, grated
- ¼ Teaspoon Tabasco
- ½ Teaspoon Worcestershire Sauce
- ½ Teaspoon Smoked Paprika
- ¼ Teaspoon Celery Salt
- 2 Teaspoons Chopped Dill
- ½ Teaspoon Prepared Horseradish
- Pinch of Salt and Pepper
- ¾ Pound of Mini Red Potatoes, halved
- 1 Tablespoon Chopped Chives
- Preheat the oven to 375 degrees F.
- Combine the Bloody Mary mix, lemon zest, garlic, tabasco, Worcestershire, paprika, celery salt, dill, horseradish, salt, and pepper in a bowl.
- Place potatoes on a large sheet of tin foil. Slightly fold up the edges to prevent any liquid from spilling out. Pour the tomato mixture over the potatoes. Gently toss the potatoes to make sure they are all coated. Fold the tin foil around the potatoes to form a tight little packet.
- Place the packet on a baking sheet. Roast potatoes for 35-40 minutes until fork tender.
- Open packet and let cool slightly. Before serving, top with chives.