Sometimes you just want potatoes! Quinoa is great. Pasta, even
better. But potatoes are our first love. French fries, creamy mash,
baked, roasted...we love them all. When I was growing up my mother
frequently peeled those little baby new potatoes and roasted them with
butter and seasoning until they were crispy and amazing. Such a treat.
When Brian cooks us new potatoes he just leaves the skin on and roasts
them with oil, seasonings and rosemary until they're crispy and golden.
They're great but not very finessed and I was in the mood for my
mother's version but, with a little twist. A bit of curry and a hint of
cinnamon gave them a wonderful and interesting flavor. I don't exactly
love peeling all those little spuds but the result was so irresistible
that we finished the batch in one sitting. Enjoy!
Cook the peeled potatoes on the stove top in boiling salted water until
they can be pierced with the tip of a knife. Drain and return to the
pot. In a small bowl, combine the olive oil, chives, garlic powder,
cinnamon and curry powder. Pour the mixture over the warm potatoes and
stir gently to combine. Season with salt and pepper. Place the
potatoes on a baking sheet lined with parchment paper and roast in a 400
degree oven for approximately 30 minutes or until they are lightly
golden brown. Makes 4 servings...or 2 if we're eating them. :)