This is a very EASY and spicy side dish, perfect with almost any protein! You can also serve as an appetizer with a nice tahini dipping sauce (tahini + lemon juice + S&P)
Finely chopped fresh parsley, for garnish (optional)
Squeeze of half a lemon (optional)
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
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.
