Everyone loves potatoes. And spring is the time for medium sized red, white, and yellow Yukon Gold new potatoes. These intensely flavored potatoes are so delicious you almost don’t want to serve anything else with them. The coating of spices turns into a crisp layer once the potatoes are cooked. The addition of sea salt and lime for serving adds a wonderful salty tang to the heat and spice, making it impossible to eat just one.
8 medium red potatoes, quartered
1 tablespoon fresh jalapeno pepper, finely minced
2 tablespoon creamy horseradish
1/3 cup olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin seeds
1/4 teaspoon cumin powder
1/2 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne (depending how hot you like them)
1/2 teaspoon ginger powder
1/4 teaspoon ground black pepper
1/4 teaspoon fine sea salt
2 tablespoons fresh mint, for serving
2 to 3 tablespoons fresh cilantro, for serving
Lime wedges, for serving
Rinse and quarter the potatoes. Place the potatoes into a pot of boiling water. Cook for 5-10 minutes, until slightly fork tender but still able to hold their shape. Drain the potatoes in a colander. Preheat the oven to 400 degrees.
In a medium deep mixing bowl, combine all of the remaining ingredients and stir to distribute the spices in the olive oil. Add the potatoes and toss to coat. Spread the potatoes out onto a baking sheet, lined with parchment paper to avoid sticking. Bake for 45 to 60 minutes, until the potatoes are golden and crisp.
Chiffonade the mint and cilantro by cutting it into thin strips. Sprinkle the fresh herbs on top of the hot potatoes. Serve with sea salt and fresh lime wedges. Serves: 4 to 6