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Fiery Oven-Baked Potatoes


2 lbs. potatoes, washed, eyes removed, peel left on, sliced into ¼-inch-wide strips
4 to 5 cloves garlic, pressed
2 tsp. olive oil
2 Tbs. tamari or shoyu soy sauce, or to taste
1 to 3 tsp. Tabasco, or to taste
2 Tbs. rice wine or other unseasoned vinegar
Generous application of black pepper


  1. Preheat oven to 375o F. Place the rack on the highest position in the oven.
  2. Place potatoes in a bowl. Add garlic and oil, tossing until the potatoes are well coated with the oil.
  3. Sprinkle with the tamari, Tabasco, and vinegar and toss again to evenly distribute the season.
  4. Transfer the potatoes to the prepared baking sheet, spreading them out so that they are in a single layer.
  5. Grind on pepper.
  6. Bake, removing from the oven to shake and turn the potatoes about every 10 minutes, for 25 to 30 minutes.
  7. Test for doneness, and continue to bake them until they’re browned, cooked through and starting to crisp up on the skinny ends.
  8. Serve hot.