Recipe: Backyard-Baked Spicy New Potatoes

BACKYARD-BAKED SPICY NEW POTATOES

2 1/2 pounds new potatoes,* washed and cut into bite-size chunks
2 tablespoons olive oil, divided use
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground fennel
1/2 teaspoon ground ginger
1 large aluminum foil bag (or 30-inch-long sheet of heavy-duty foil)

Heat grill to medium-high heat.

In medium bowl, combine potatoes and 1/2 tablespoon oil.

In small bowl, mix cumin, paprika, salt, chili powder, fennel and ginger. Add spice mixture to potatoes and toss well to coat. Transfer spiced potatoes to foil bag and pinch to seal or wrap potatoes tightly in foil sheet.

Grill potatoes in foil 15 to 20 minutes or until just tender.

Transfer to serving bowl, drizzle with remaining 1 1/2 tablespoons oil and serve.

*Use either round red, long white, Yukon gold or russet new potatoes.

Makes 6 servings
Source: California New Potatoes/Kern Produce Shippers Assoc.