Be that as it may, I decided this evening that I would finally utilize the potatoes that I had picked up at my favorite store last week. (Yeah, you guessed it... Trader Joe's) Normally I would have just called them "baby" potatoes, but I noticed the tag this evening and had to laugh... Evidently there is a new size... ;)
This really isn't a recipe per se. I know, I do that alot, but it really is more about your own personal taste. I tend to roast potatoes in several ways, letting the particular oil I am using be my guide to seasoning. This evening I was gripped by the incurable "need" to use Toasted Sesame oil instead of Olive, Walnut, Macadamia Nut or Apricot kernel oils.
As the thought process continued, I moved from Toasty Sesame oil to Smokey Salt (Salish - Adler Smoked, although I think an Apple Wood smoked would have been even better),
This led to the use of Green Peppercorns so I would not over power the light smokey toastiness that I already had going on. Just to add a subtle heat.
I was going to keep it simple at this point, but as luck would have it, I had some ground green pepper on my finger, being a 'Pepper Freak', I quickly stuck my finger in my mouth (I know it's REALLY bad form, but we all do it at one time or another). I was greeted with a mild heat followed by something I had forgotten about, an "almost but not quite" cloviness...
That was when I decided my potatoes needed some cinnamon.
Not exactly a conventional ingredient for roasted potatoes, but hey, I like to mix it up every once in awhile. If cooking Greek & Morrocan food has taught me anything, it's that Cinnamon is ideal in both sweet AND savory dishes...
Smokey Sesame-Cinnamon Potatoes
1 lb Teeny Tiny Baby Potatoes
Sesame Oil to Coat
Freshly Ground Green Peppercorns
Preaheat oven to 425 degrees
Simply, cut the potatoes in half to expidite cooking.
Place in a bowl and toss with just enough sesame oil to coat.
While tossing the bowl gently, sprinkle with Fresh Ground Green Pepper. (I often Pepper food, before I salt it - It's just a weird thing I do)
Continue tossing and sprinkle with Smoked Salt (of your choice).
And continue tossing while sprinkling lightly with Cinnamon.
Spread out on a foil lined baking sheet.
Bake for 20-25 minutes or until a fork can pierce with only slight resistance.
On the whole, very delicious, although I think they would have benefitted from some sesame seeds being tossed in as well... :) I will have to remember that for the next time.