Mole-Style Dry Rub Potatoes


By Dane Feldman

Photo by Dane Feldman.

Right now, fingerling potatoes are amongst the best produce you can find in tri-state area farmer’s markets. During my last trip, I bought red fingerling potatoes and roasted them in the oven. This dry rub has cocoa in it, which lends a bit of a similarity to the flavors in mole sauce without the calories. This dry rub goes great on potatoes, but can also be used on chicken, steak, or shrimp, which makes it perfect for this Sunday’s Father’s Day barbecues.

What you’ll need:
3 cups red fingerling potatoes, cubed
1/2 tsp garlic powder
1/2 tsp cocoa powder
1/2 tsp Hungarian sharp paprika
1/4 tsp ground ancho pepper
1/4 tsp onion powder
1/4 tsp ground lemon peel

Preheat oven to 425.

Combine the spices in a small plastic bag and shake well. Put the potatoes in a bowl and coat with the spices.

Line a baking sheet with the potatoes and drizzle olive oil evenly on top. Bake for 30 minutes, turn the potatoes, and cook for an additional 15-20 minutes before serving.