Spiced Fingerling Potatoes

Spiced Fingerling Potatoes
By: Williams-Sonoma

4 teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon ground cloves
1 ½ cups plain whole-milk yogurt
2 ½ Tablespoons olive oil
2lb fingerling potatoes, scrubbed and patted dry*
Nonstick olive-oil cooking spray
¼ cup finely shredded or chopped fresh mint

In a small bowl, combine the cumin, paprika, kosher salt, black pepper, cayenne, garlic powder, and cloves. Stir to blend well. Set this mixture aside.

In a bowl, combine the yogurt and 2 teaspoons of the spice mixture to make a dipping sauce. Stir to blend. Cover and refrigerate for at least 2 hours or up to 2 days.

Put the olive oil in a large bowl and stir in the remaining spice mixture. Cut 2 or 3 shallow lengthwise slits in the sides of each potato to allow the seasonings to penetrate. Add the potatoes to the bowl and toss to coat evenly.

Preheat the oven to 350 degrees. Spray a large, heavy baking sheet with the nonstick olive-oil cooking spray. Arrange the potatoes on the prepared sheet, spacing them so that they do not touch. Roast the potatoes for about 30 minutes. Using tongs, carefully turn over the potatoes. Continue to roast until the potatoes are tender and browned, about 25 minutes longer.

Put the bowl of yogurt dipping sauce in the center of a serving platter. Arrange the potatoes around the sauce, sprinkle them with the mint, and serve.

Make-Ahead Tip: The potatoes can be dressed with the spice mixture up to 4 hours in advance. Let stand at room temperature, tossing occasionally, before baking.

Makes 4 servings

*“Fingerling Potatoes: Certain potato varieties are called fingerlings because of the narrow, fingerlike shape of the tubers. Russian Banana is among the most widely available. Other varieties include La Ratte, Rose Finn Apple, and Ruby Crescent. If you can’t find fingerling potatoes, baby reds or white creamers are delicious alternatives.”*