Bloody Mary Potatoes Recipe

Name: Bloody Mary Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE POTATOES:; 1-1/2 pound Baby Potatoes, Quartered; 1 Tablespoon Extra Virgin Olive Oil; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Onion Powder; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Ground Black Pepper; FOR THE REDUCTION:; 2 teaspoons Extra Virgin Olive Oil; 1 clove Garlic, Minced; 2 Tablespoons Diced Onion; 2 cups V8 Juice; 1 teaspoon Cornstarch; 1-1/2 teaspoon Horseradish; 1 Tablespoon Ketchup; 1/4 teaspoons Celery Seed; 1/4 teaspoons Smoked Paprika; 1 Tablespoon Lemon Juice; 5 dashes Hot Sauce; Salt And Pepper, to taste; 1/4 cups Chopped Parsley

Servings: persons

FOR THE POTATOES:
1-1/2 pound Baby Potatoes, Quartered
1 Tablespoon Extra Virgin Olive Oil
1/2 teaspoons Garlic Powder
1/2 teaspoons Onion Powder
1/2 teaspoons Kosher Salt
1/4 teaspoons Ground Black Pepper
FOR THE REDUCTION:
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic, Minced
2 Tablespoons Diced Onion
2 cups V8 Juice
1 teaspoon Cornstarch
1-1/2 teaspoon Horseradish
1 Tablespoon Ketchup
1/4 teaspoons Celery Seed
1/4 teaspoons Smoked Paprika
1 Tablespoon Lemon Juice
5 dashes Hot Sauce
Salt And Pepper, to taste
1/4 cups Chopped Parsley

1
For the potatoes:
2
Preheat oven to 400 F. Line a large rimmed baking sheet with parchment. Set aside.
3
Add quartered potatoes, olive oil and spices to a large bowl. Stir to combine. Transfer potatoes to your prepared baking sheet and spread them in a single layer. Bake, flipping the potatoes every 10 minutes, for 35-40 minutes, or until golden brown and tender on all sides. Remove from oven.
4
For the Bloody Mary reduction:
5
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.
6
In a large measuring cup, whisk together V8 juice, cornstarch, horseradish, ketchup, celery seed, smoked paprika, lemon juice, and hot sauce until combined.
7
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.
8
Dish up the potatoes. Drizzle the Bloody Mary reduction over the roasted potatoes. Top with chopped parsley.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE POTATOES:, 1-1/2 pound Baby Potatoes, Quartered, 1 Tablespoon Extra Virgin Olive Oil, 1/2 teaspoons Garlic Powder, and more.

Yes, Bloody Mary Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bloody Mary Potatoes

How did you like this recipe?

Frequently Asked Questions