Crispy Curried Potatoes

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!

Ingredients
1 lb. Red creamer potatoes, peeled
1 Tablespoon olive oil
1 Tablespoon fresh chives, chopped
1/4 Teaspoon garlic powder
1/4 Teaspoon cinnamon
1/2 Teaspoon curry powder
Salt & pepper to taste

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. :)