Spicy and Smokey Roasted Potatoes

Spicy and Smokey Roasted Potatoes

These are my all-purpose roasted potatoes. I serve these with roasted chicken, roasted pork, fish, meatloaf, etc. I even serve these in place of hash brown potatoes for breakfast. I can eat them straight out of the refrigerator as my lunch the next day. Leftover roasted potatoes can also be used in your favorite potato salad recipe. Potatoes are rich with Vitamin C, potassium, Vitamin B6, fiber and Omega-3 fatty acids.

2 pounds small red potatoes, sliced in halves or in quarters, if large size
2 tablespoons olive oil or garlic-infused olive oil
2 teaspoons smoked paprika and/or ground chipotle chili pepper*
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh lime juice or to taste (Optional)

*NOTE: If using ground chipotle chili pepper, it will make your potatoes spicy. If you do not want your potatoes spicy, then use entirely smoked or just regular sweet paprika (if you do not have smoked paprika). Sometimes I use a combination of sweet paprika and finely chopped canned chipoltle peppers with some adobo sauce, but the canned chipoltle peppers will also give some kick to your potatoes. Just using plain adobo sauce will make it less spicy.

Preheat oven to 450 degrees F. Position oven rack to center of the oven. Lightly spray a shallow rimmed baking pan with non-stick cooking spray.

In a large bowl, combine the potatoes, olive oil, paprika, cumin, salt and pepper. Toss to combine and transfer to prepared baking pan in one layer, cut-side down. Roast in oven for until potatoes are easily pierced with a knife, about 20 to 25 minutes.

Remove potatoes from oven and toss in lime juice, if desired. Transfer to a serving dish and serve immediately.

To reheat leftover potatoes stored in the refrigerator, place baked potatoes in a nonstick pie plate. Reheat in a toaster oven or regular oven at 450 until hot, about 15 to 30 minutes, depending on the quantity you are reheating.

Yield 4 to 6 servings.