I will happily eat anything potato. We have only made this once before and I find it hard to believe this dish is not in our monthly rotation. It is quick and easy to make. It has a hardiness and spiciness that is great for a chilly winter’s night.

I am including the recipe below which comes from The NY Times cooking site. Changes I made to the recipe which are not reflected below are to omit the honey (I don’t like sweet), to add an additional russet potato to the baby/fingerling potato mix to add creaminess (so 1 lb. baby/fingerling plus the russet potato in a fairly small dice), and to not serve it over rice. After all it already has potatoes and beans in it! Try it! I bet you will like it too!