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.”*

Roasted Potato Slices with a Rosemary-Garlic Crust

Roasted Potato Slices with a Rosemary-Garlic Crust
By: Williams-Sonoma

Kosher salt and freshly ground pepper
4 large russet or white potatoes, about 2 ½ lb, scrubbed
Nonstick cooking oil spray
2 Tablespoons olive oil
1 Tablespoon minced fresh rosemary, plus sprigs for garnish (optional)
1 Tablespoon minced garlic
1 Tablespoon Dijon mustard
1 ½ cups fresh sourdough bread crumbs
½ cup firmly packed grated Parmesan cheese
1 large egg white, beaten until foamy

In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 25 minutes. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day. Peel the potatoes and cut them lengthwise into slices ½ inch thick. Use the center 3 slices for each potato. (Reserve the remaining slices for another use.)

Preheat the oven to 400 degrees.

Generously spray a large baking sheet with nonstick cooking oil spray.

In a heavy frying pan, heat the olive oil over medium-low heat. Add the minced rosemary and garlic, cover, and cook until the garlic is softened but not brown, about 1 minute. Stir in the mustard, ½ teaspoon kosher salt, and ½ teaspoon pepper and remove from heat. Add the bread crumbs and toss until evenly coated. Stir in the cheese.

Arrange the potato slices on a work surface. Brush the tops generously with the egg white. Spread 1 Tablespoon of the crumb mixture on each slice and press to adhere and cover evenly. Place the slices, coated side down, on the prepared baking sheet. Brush the uncoated sides with egg white. Spread the remaining crumb mixture on the slices, pressing to adhere.

Bake the potato slices until the coating on the bottom is crusty, about 8 minutes. Carefully slide a thin metal spatula under each slice and turn it over. Bake until brown on the second side, about 5 minutes longer. Transfer the potato slices to a platter, garnish with rosemary sprigs, if desired, and serve.

Serves 4