Potatoes with Chipotle and Rosemary
- 15 small (1-2”) red new potatoes
- 1/8 tsp chipotle powder
- 1 rosemary sprig
- 6 peppercorns
- 1 tsp epazote
- 1/4 tsp chipotle powder
- dash salt
- 1/4 tsp rosemary — chopped
Boil first ingredients 10 minutes, or until potatoes are knife-tender. Drain, discarding the peppercorns and rosemary sprig.
Cut potatoes in half while warm. In large mixing bowl, add potatoes to spices and mix until coated.
Grill or heat on griddle until slightly dried and not-quite-blackened.