- 2 pounds small potatoes, halved or quartered
- Extra virgin olive oil
- Salt and black pepper
- Generous shake of Queen Majesty Ancho Habanero powder
- Finely chopped fresh parsley, for garnish (optional)
- Squeeze of half a lemon (optional)
Instructions
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Preheat the oven to 425°F and line a large baking sheet with parchment paper.
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Toss the potatoes with olive oil, salt, and pepper, then spread evenly on the baking sheet (cut side down for best browning). Sprinkle generously (depending on desired heat level) with Ancho Habanero powder. Roast 20 to 30 minutes, or until tender and golden brown around the edges.
- Season to taste with more salt and pepper. Sprinkle with fresh lemon juice and garnish with parsley before serving.
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