A bunch of us are sitting around my living room right now, stuffed to the hilt. We’re trying to eat our way out of 2009. We had hummus with veggies and crackers, pigs-in-the-blanket made with Tofurkey dogs, toasted ravioli, two kinds of cookies, and these potatoes. Also, Irish Cream and Mexican Martinis, but not at the same time.
You don’t need a special occasion for these potatoes. They’re easy, and go great with burgers and sandwiches when you’re tired of fries.
Spicy Baby Roasted Potatoes
2 pounds tiny potatoes (yukon golds or red new potatoes)
1 or 2 tablespoons olive oil
1 1/2 teaspoon cumin
1 1/2 teaspoon paprika, including some smoked paprika if you have it
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon curry powder or turmeric
Preheat oven to 450. Scrub potatoes, dry, and toss with olive oil. Blend spices together in a small bowl and then add to the potatoes, tossing well to coat. Spread in a single layer in a roasting pan. Roast until fork-tender, about 40 minutes.