These potatoes are crazy awesome. They're just basic roasted potatoes with way too many spices rubbed all over them, but spices are magic like that. They can transform roasted potatoes into something really unique.
Today's roasted potatoes feature a generous amount of olive oil (with a little harissa-infused olive oil from The Olive Grove), chili powder, salt and what seemed like wayyyyy too much smoked paprika. If your potatoes aren't stained red, you haven't used enough spices. That's my new motto.
Then I roasted them at about 450F, for 30-40 minutes. But you could have probably guessed that part.
If you're in the market for a good canning class this season, check out my pickling class scheduled for October 8th at Kitchen in the Market. I think this will be my last one of the season and in this class you get to get your handy dirty, pick up the ol' jar lifters and go home with three types of pickles! Hope to see you there!