Potato Roast With Spicy Potatoes Ingredients

Potato Roast Ingredients

1 ½ pounds beef, tri tip roast, boneless
1 ½ pounds tiny potatoes
1/8 teaspoon cayenne pepper
1 ½ teaspoon chili powder
½ teaspoon cumin, ground
3 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon oregano, dried
¼ teaspoon salt
1 tablespoon cooking oil

Method:

1. Wash the tiny potatoes thoroughly and cook them in a small amount of lightly salted boiling water in a covered medium saucepan for about 10 minutes or until they turn tender. Drain well and leave aside.
2. Combine ground cumin, garlic powder, chili powder, cayenne pepper, dried oregano and salt in a small bowl. Toss potatoes gently with 2 tablespoons freshly extracted lemon juice and cooking oil. Sprinkle 1 ½ teaspoon of cayenne pepper and chili powder mixture and toss again to coat the potatoes evenly.
3. Lightly grease a rectangle baking pan (15x10x1 inch). Arrange the potatoes in this greased pan in a single layer.
4. Brush the remaining 1 teaspoon lemon juice all over the roast and sprinkle the remaining cayenne pepper and chili powder mixture.
5. Place roast in a rack that is set in a shallow roasting pan. Insert an oven friendly meat thermometer in the thickest part or center of the roast. Place the roast in a 425 degree Fahrenheit oven and roast until it reaches the desired doneness.
6. For medium to rare doneness roast for approximately 30 minutes and for medium doneness allow roasting for about 40 to 45 minutes. The thermometer inserted in the roast should register 140 degree Fahrenheit for medium to rare doneness and 155 degree Fahrenheit for medium doneness.
7. Remove the roast from the oven and cover it with foil. Let it stand for about 15 minutes. The temperature of the roast will rise 5 degrees Fahrenheit while it stands.
8. While the roast is standing, place the potatoes in the same 425 degree Fahrenheit oven and bake them uncovered for about 15 minutes or until the potatoes are brown and tender. Turn the potatoes once halfway through for even baking.
9. Slice the roast thinly across the grain when it is cool enough to handle. Serve sliced roast with warm spicy potatoes. This recipe makes 6 servings.

Health Tip:

• Roast with spicy potato recipe provides 265 calories, 20 gm carbohydrates, 8 gm total fat and 28 gm proteins per serving.
• Choose extra lean cuts of meat and trim all the visible fat from the meat to keep the cholesterol and total fats low. This recipe provides 54 mg cholesterol and 2 gm saturated fats per serving.