Spicy Southwestern Potato Nuggets

by Laura Donnelly — February 13, 2007

Our week of health-conscious comfort food continues with an appetizer that's great served with a cooling garlic-cucumber yogurt dip. Or dish these up as a side to the crab cakes we offered yesterday.

Serves 4

1 lb. baby new potatoes, washed and cut into quarters
6 Tablespoons Dijon mustard
4 Tablespoons olive oil
2 teaspoons paprika
2 teaspoons cumin
1 Tablespoon chili powder
1/8 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

1. Preheat oven to 400 degrees.

2. Toss potato wedges with all other ingredients. The mixture will be a bit pasty, so try to mix well and get some coating on every potato.

3. Place in greased roasting pan and bake approximately one hour, tossing occasionally.