Two Words ...

so fresh ...

so fast ...

so spicy ...

so easy ...

Almost Diana Henry's Roasted Potatoes and Tomatoes

Serves 2 -3

Ingredients:

1 lb. fingerling potatoes, washed and cut into uniform chunks

½ lb. cherry tomatoes on the vine, washed and intact

1 ½ tsp. ground coriander

¾ tsp. ground cumin

1 tsp. smoked paprika

3 tbsp. olive oil

Kosher salt and black pepper, generous sprinkles

2 scallions, washed and sliced into thin coins

1 tbsp. flat-leaf parsley, finely chopped

Preheat the oven to 375 °F and spritz a heavy roasting pan with pan spray.

Place the prepared potatoes and tomatoes in the pan.

In a small fry pan, toast the spices over medium high heat until a scented smoke begins to rise from the pan. Remove from the heat immediately and add the olive oil, stirring to make a spicy slather.

Drizzle the spices and oil over top the potatoes and tomatoes. Sprinkle with the Kosher salt and pepper and pop into a preheated oven.

Bake for about 35 to 45 minutes, shaking the pan around a bit during the cooking to get the spicy sauce to coat the vegetables.

Remove from oven when potatoes are knife tender. Sprinkle with the scallions and parsley and serve.

Note: These roasties are very like Spanish Patatas Bravas, only without all the oil and frying. They go perfectly with grilled meats and a salad or green vegetable.