Snacks and Starters
The Ultimate Bloody Mary Roasted Potatoes Recipe
Everything you love about the classic brunch cocktail, but in crispy, golden potato form. These spuds are tossed in a savory mix of tomato, horseradish, and celery salt for a punchy side dish that actually stands up to a hearty breakfast.
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
- Level
- Easy
- Per serving
- 280 kcal
Method
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, whisk together the olive oil, tomato paste, horseradish, Worcestershire sauce, hot sauce, celery salt, vodka (if using), and lemon juice until a smooth, thick paste forms.
Add the halved baby potatoes to the bowl and toss thoroughly. Use your hands if you have to; you want every nook and cranny of those potatoes coated in the tomato mixture.
Spread the potatoes out on the prepared baking sheet in a single layer, ensuring the cut sides are facing down for maximum crispiness.
Roast for 30 to 35 minutes, or until the potatoes are tender on the inside and the skins are starting to blister and brown.
Remove from the oven and immediately garnish with fresh celery leaves and chopped pickled peppers or olives for that authentic cocktail vibe. Serve warm.
Notes
For extra crunch, leave the baking sheet in the oven while it preheats so the potatoes sizzle the moment they hit the metal.
If you don't have baby reds, Yukon Golds work beautifully because of their buttery texture.
Don't skip the celery leaves! They provide a fresh, herbal hit that balances the heavy spices.
Make sure your horseradish is 'prepared' and not 'horseradish sauce' (which is diluted with mayo).
